Sandy Skin Chicken

Crushed pecan-dusted glazed chicken plated on a black dish with rice and garnish


  • 1/4 cup of lemon juice
  • 1/3 cup of olive oil
  • 1/3 cup of evaporated milk
  • 1/2 cup of sugar
  • 1/2 tbsp of fine salt
  • 1 egg yolk
  • 1 dash of white vinegar (white wine vinegar works too)
  • 4 medium sized chicken breasts (thinly sliced)
  • 2 eggs (beaten in a big bowl)
  • 1 cup of all purpose flour or more (set aside in a big bowl)
  • 2 cups of Breadcrumbs or more (set aside in a baking sheet with parchment paper)
  • 2 tbsp of nuts (grounded for final topping)


In a food processor, combine 1/4 cup of lemon juice, 1/3 cup of olive oil, 1/3 cup of evaporated milk, 1 egg yolk, and 1/2 cup of sugar.
Set aside.

Give the food processor a nice rinse and dry.
Then, ground the nuts into small fine pieces.
Set aside.

Thinly slice the chicken breasts and toss all of them with flour. Shake the excess off.
Next, run the floured chicken slices through the egg to coat lightly.
Lay the sliced chicken in the breadcrumbs turning each one over and pressing it into the breading to coat.
Heat up a large skillet with 1.5 cups of olive oil and fry until cooked/golden brown.

In a clean large skillet, melt a tablespoon of butter. Then, pour the sauce mixture in and heat on medium. Add the 1/2 tbsp of fine salt.
After the sauce thickens (about 10 minutes), toss the fried chicken in the sauce to coat every piece.
Sprinkle the ground nuts all over the fried chicken and serve with rice and fresh vegetables like cucumbers on the side.

  • The sauce can be used for a variety of proteins - thin cuts of fish, pork, or beef will also be tasty.
  • I used ground pecans, but you can also use any other ground nuts like peanuts.
  • You can also bake the chicken instead of frying for a healthier alternative. Recommended bake temp/time is 375°F or 190°C for 12-15 minutes, or until golden brown.