Buttermilk Pecan Chicken Recipes

Steps:

• 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!

Steps:

• Melt butter in baking dish; set aside.
• Combine flour and next 5 ingredients.
• Combine egg white and buttermilk.
• Dip chicken in egg mixture and dredge in flour mixture, coating well.
• Place chicken in baking dish, coating once with butter.
• Sprinkle with chopped pecans.
• Bake at 350 for 30 minutes or until done.

Steps:

• 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.

Steps:

• Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
• In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
• Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
• Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
• Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
• Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
• Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

Steps:

• 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.

Steps:

• Preheat oven to 375 degrees.
• Combine the flour, pecans, paprika, salt and pepper in a shallow dish.
• Combine the egg and buttermilk in a second shallow dish.
• Rinse the chicken breasts and pat dry with a paper towel.
• Place the chicken between sheets of wax paper and flatten with mallet.
• Dip the flattened breats into the buttermilk mixture and then dredge in the flour mixture.
• Pour the melted butter into a baking dish; add chicken, turning once to coat with butter.
• Place in oven proof dish and bake for 30 minutes.
• Chicken should be golden brown, garnish with fresh parsley, thyme or sage.

Steps:

• Place chicken between wax paper and flatten each chicken breast 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 serve.