Shallow Fry Buttermilk Pecan Chicken Recipes

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 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.

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:

• Toss together chicken pieces, black pepper, salt, paprika, rosemary, thyme, oregano, sage, white pepper, and cayenne in a large bowl to coat.
• Stir in buttermilk until chicken is coated. Refrigerate for 6 hours.
• Combine flour, salt, paprika, cayenne, garlic powder, white pepper, and onion powder in a large shallow dish.
• Remove chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Heat peanut oil in a large Dutch oven to 350 degrees F (175 degrees C). Add all the chicken to the pan and cook for 10 minutes.
• Turn chicken pieces and cook for another 10-15 minutes.
• Remove chicken from the oil and transfer to a cooling rack set over a paper towel lined baking sheet. Let sit for 10 minutes before serving.

Steps:

• Heat oven to 400 degrees F.
• Mix maple syrup, mayo and salt in a shallow dish. In another shallow dish mix panko crumbs and pecans.
• Pound chicken breasts to 1/2-inch thickness.
• Dip chicken into syrup mixture, then into crumbs.
• Place on greased baking sheet (I use a cooling rack placed on a baking sheet so the chicken gets crispy on both sides).
• Spray top of the chicken with cooking spray.
• Bake 15-20 minutes, turning once (do not have to turn if you place on a rack) until thickest part of the chicken is 165 degrees F and the coating is golden brown.

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.