Photo: Buttermilk Pecan Chicken Recipe
Ingredients
- 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
Directions
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.
In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.
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!
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By samantha244
on January 07, 2012
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This was good but the panko and nuts were a little burnt by the time the chicken was cooked through. Didn't have a problem with the breading sticking though. Also agree that it needed more salt to add flavor.
By Rebbey
New York, NY
on September 30, 2011
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This recipe looked so good on the show, but it was anything but. I did exactly as Claire did and the whole thing fell apart. All of the panko pecan crust came off during cooking.
I watched the segment again afterwards to see where I could've gone wrong, but I followed the recipe to a tee. I was so embarrassed because I had people over for dinner. I never dreamed of there being a problem otherwise I wouldn't have experimented on guests.
I'm willing to try it again, but will have to read some reviews for advice on how to keep the crust from falling off. Any ideas?
By marylouisa_12909385
Simpsonville, SC
on September 25, 2011
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This is the first pecan encrusted chicken breast that really worked for me. To other reviewers with problems: to ensure your breading stays in tack be certain to use PLENTY of HOT oil in that skillet. The 1/3 cup of oil may seem alot but anything less just won't do. Time permitting, refrigerate the breaded chicken on a wire rack in the frig before frying. This step is frequently recommend in the preparation of anything breaded. And don't forget to season every step of the way ACCORDING to YOUR taste. Thanks Clair - you are a delight!
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