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.
Servings: 6
Calories: 627kcal
Ingredients
- 6 boneless, skinless chicken breast halves, cut into tenders or strips
- 1 ½ cups buttermilk
- 2 cups pecans
- 1 ⅓ cups flour
- 1 ½ teaspoons salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- Olive oil for frying
Instructions
- Place 6 chicken pieces in a bowl, cover with 1 ½ cups buttermilk and marinade for 30 minutes at room temperature.
- In a food process, pulse 2 cups pecans, 1 ⅓ cups flour, 1 ½ teaspoons salt, ½ teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon pepper, ½ teaspoon oregano, ½ teaspoon thyme, ¼ teaspoon onion powder, and ¼ teaspoon cayenne 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.
Nutrition
Calories: 627kcal | Carbohydrates: 29g | Protein: 56g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.03g | Cholesterol: 151mg | Sodium: 908mg | Potassium: 1097mg | Fiber: 4g | Sugar: 4g | Vitamin A: 309IU | Vitamin C: 3mg | Calcium: 114mg | Iron: 3mg