Buttermilk Pecan Chicken

Total Time:
1 hr 25 min
Prep:
15 min
Inactive:
50 min
Cook:
20 min

Yield:
12 servings
Level:
Intermediate

Ingredients
  • Twelve 6-ounce chicken breasts
  • 1 cup buttermilk
  • 3 cups panko breadcrumbs
  • 1 cup crushed pecans
  • 2 tablespoons salt
  • 1 tablespoon seasoned salt
  • 3 egg whites
Directions
  • Marinate the chicken in the buttermilk for at least 30 minutes.

  • Preheat the deep fryer to 325 degrees F. Preheat the oven to 350 degrees F.

  • In a large bowl mix the panko, pecans, salt and seasoned salt. Remove the chicken from the buttermilk and shake off excess liquid, then dip in the egg whites. Dredge the chicken in the panko mixture and then rest the chicken in the refrigerator for 20 minutes.

  • Place the chicken in the deep fryer and cook until golden brown, about 6 minutes. Finish off in the oven until the internal temperature of the chicken is 165 degrees F, 12 minutes.

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.


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