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5 from 3 votes

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
Course: Main Dish
Servings: 6
Author: Good Dinner Mom


  • 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


  • 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.