Pecan Crusted Chicken
Marinated in buttermilk and dipped in a spicy pecan crust, this fried chicken is super moist on the inside and deliciously crunchy on the outside.
Prep Time1 hr
Cook Time6 mins
Total Time1 hr 6 mins
- 6 boneless skinless chicken breast halves, cut into tenders or strips
- 1 1/2 cups buttermilk
- 2 cups pecans
- 1 1/3 cups flour
- 1 1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- Olive oil for frying
Place chicken pieces in a bowl, cover with the buttermilk and marinade for 30 minutes at room temperature.
In a food process, pulse the pecans, flour and all seasonings until the nuts are roughly chopped.
Transfer the pecan mixture to a bowl and, one at a time, coat the chicken pieces thoroughly.
Set the coated pieces on a baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes.
Fill a cast-iron skillet halfway with olive oil and heat over medium-high heat until hot but not smoking.
Cook the chicken 2 to 3 minutes per side, or until dark golden.
Drain the chicken on paper towels and serve hot.