Wednesday, April 6, 2011

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!


  • 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


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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1 comment:

Lindsey said...

That looks so delish!!!!! I LOVE pecans!