Prepare the Oven and Pan: Start by heating the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it. This helps the crust crisp up while keeping cleanup easy.
Make the Pecan Crust: Add pecans to a food processor and pulse until finely chopped but not powdery. Transfer them to a bowl and mix with panko, onion powder, garlic powder, paprika, salt, and pepper. Stir well so the seasoning spreads evenly.
Mix the Honey Mustard: In a separate bowl, whisk together honey, mayonnaise, Dijon mustard, and white vinegar. The mixture should look smooth and slightly thick with a sweet tangy smell.
Prep the Chicken: Pat the chicken breasts dry with paper towels. This helps the coating stick better. Crack the eggs into a bowl and whisk until smooth.
Coat the Chicken: Dip each chicken breast into the egg, letting the excess drip off. Next, brush or spoon the honey mustard mixture over both sides. Press the chicken firmly into the pecan mixture so the crust sticks well.
Arrange and Bake: Place the coated chicken on the prepared baking sheet. Leave space between each piece so heat circulates. Bake for about 25 to 30 minutes until the crust turns golden and the chicken cooks through.
Rest Before Serving: Remove the chicken from the oven and let it rest for 5 minutes. This keeps the juices inside and helps the crust stay intact.
