Buttermilk Pecan Chicken
- 2 (8-ounce) boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup toasted pecans
- 1/2 cup panko bread crumbs
- 1/3 cup vegetable oil
- Kosher salt and freshly ground black pepper
Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick.
In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.
Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.
In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes.
Serve it with a yummy salad for a super tasty meal. Enjoy!
Recipe courtesy of Claire Robinson
Recipe courtesy of Patrick and Gina Neely