Buttermilk Pecan Chicken

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The pecans definitely add a new flavor to the usual breaded chicken breasts. I didn't bother with a food processor for the pecans - just put them in a baggie and use a rolling pin on them. No fuss, no mess.

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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.

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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?

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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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I found this recipe very bland! I won't make it again

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It needed salt. A lot of salt. I liked the texture but for the fat and calories consumed, it wasn't worth it. It wasn't terrible but it wasn't my taste. I probably wouldn't make it again.

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Very tasty. I decided that the pecan crust added enough extra calories and opted to bake the chicken with cooking spray on the pan and sprayed on the chicken. It turned out just fine. Perhaps not as crispy as the shallow fry but still very good. I made this chicken with the sweet potatoes from the same episode. Delicious combination. Thanks Claire for another yummy meal.

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We really liked it. The pecans gave a nice texture/flavor. As far as "tasteless" mentioned in previous comments, I would simply say you know how to season chicken. I like mine with just a bit of salt and pepper. If you like more than that then add it.

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Very, very good! The pecans, added a wonderful contrast to the salty breadcrumbs, and it turned out savory and sweet. A perfect meal! Also, marinating it buttermilk overnight, really does go a long way. It keeps the chicken moist and packed with flavors. The only reason why I'm not rating the stars all the way, is because of the reviews saying the dish was tasteless, I had to tweak a little bit. First of, I used honey roasted pecans that I found in the salad aisle. I also used Italian breadcrumbs instead of Panko breadcrumbs, b/c in my opinion Italian breadcrumbs have more flavors in them. And in the breadcrumb/pecan mixture I season it heavily with salt and pepper, paprika powder, onion and garlic powder. After that, I followed Claire's recipe. I agree that the recipe does need more than 5 ingredients, but I get Claire's concept and I would never have thought of pecan in chicken if it wasn't for her! And like Claire says, BYOC. So thanks Claire for the recipe! My son looooved it!!!

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I read several comments before making the recipe, so I was prepared. After spending $4.00 on pecans, I began the recipe. Followed it to a "T" I watched the recording again on the DVR. Like other posters, we couldn't get the breading to stick. The chicken came out soggy and tasteless. I even felt guilty feeding it to my Great Pyreenes (named Casey. Truly a terrible dish. I can't believe Claire (who's one of my favorite hosts had anything to do with it. In this time of tight budgets, I urge you not to throw away you hard-earned money on this crappy dish.