BUTTERMILK PECAN CHICKEN

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Buttermilk Pecan Chicken image

Provided by Claire Robinson

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 6

2 (8-ounce) boneless, skinless chicken breasts
1 cup buttermilk
1 cup toasted pecans
1/2 cup panko bread crumbs
1/3 cup vegetable oil
Kosher salt and freshly ground black pepper

Steps:

  • Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick.
  • In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.
  • In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.
  • Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.
  • In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes.
  • Serve it with a yummy salad for a super tasty meal. Enjoy!

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