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Southern Fried Pecan Chicken

Source of Recipe

Lee Bailey's Portable Food


Recipe Introduction

Using pecans instead of bread crumbs makes the chicken breasts tastefully crunchy.

List of Ingredients

2 lb. boneless, skinless chicken breasts
1 1/2 cup buttermilk
2 cup pecans
1 1/3 cup flour
1 1/2 tsp. salt
1/2 tsp. black pepper
olive oil, for frying



Recipe

1. Cut each chicken breast lengthwise into 4 strips. Place the chicken in a bowl, covered with the buttermilk, and marinate for 30 minutes.

2. Place all the dry ingredients into the bowl of a food processor. Pulse the mixture until the nuts are thoroughly chopped. Place this mixture into a bowl. Dip the chicken pieces into the nut mixture, pressing it onto the chicken to coat it well. Set the coated pieces on a plate, covered with plastic wrap and refrigerate for at least 30 minutes.

3. Fill a cast-iron skillet half way with oil and heat over medium-high heat until hot, not smoking. Drop in chicken and cook on each side until golden brown, approximately 4 minutes per side. Drain the chicken on paper towels. Makes 6 servings.