Buttermilk Pecan Chicken

This recipe comes from the Indy Star. Besides having to let the chicken soak for an hour, the rest was easy peasy and super yummy!

Ingredients:

• 4 (8 ounce) skinless, boneless chicken breasts
• 1 cup buttermilk
• 1 cup toasted pecans
• 1 cup panko bread crumbs
• ⅓ cup vegetable oil
• Kosher salt & pepper to taste

Directions:

1. Place each chicken breast between 2 pieces of plastic and gently flatten with a mallet to an even ⅓ inch thick. Marinate chicken in buttermilk for 1 hour in refrigerator.
2. In a food processor, pulse the pecans and panko together until fine. Transfer to a large rimmed dish. Remove chicken breasts from buttermilk and shake off any excess. Dip chicken in breading, coating both sides.
3. In a large skill, heat oil. Fry chicken for 4-5 minutes on each side until golden in color. Remove from pan, drain on a paper towel lined plate, season with salt and pepper and serve.


**Instead of frying, chicken can also be baked for 30 minutes at 375 degrees.**

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