Pecan Crusted Chicken
Prep Time
1 hr
Cook Time
6 mins
Total Time
1 hr 6 mins
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.
Course: Main Dish
Servings: 6
Author: Good Dinner Mom
  • 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
  1. Place chicken pieces in a bowl, cover with the buttermilk and marinade for 30 minutes at room temperature.
  2. In a food process, pulse the pecans, flour and all seasonings until the nuts are roughly chopped.
  3. Transfer the pecan mixture to a bowl and, one at a time, coat the chicken pieces thoroughly.
  4. Set the coated pieces on a baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes.
  5. Fill a cast-iron skillet halfway with olive oil and heat over medium-high heat until hot but not smoking.
  6. Cook the chicken 2 to 3 minutes per side, or until dark golden.
  7. Drain the chicken on paper towels and serve hot.