BUTTERMILK PECAN CHICKEN
Four 8-ounce skinless, boneless chicken breasts
1 cup buttermilk
1 cup toasted pecans
1 cup panko (Japanese bread crumbs)
cup vegetable oil
Kosher salt and freshly ground black pepper, to taste
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Place each chicken breast between two pieces of plastic wrap and gently flatten it with a meat mallet or heavy, flat object to an even ã-inch thick.
Marinate the chicken in buttermilk for 1 hour in refrigerator.
In a food processor, pulse the pecans and panko together until fine. Transfer the mixture to a large rimmed dish.
Remove the marinated chicken breasts from the buttermilk and shake off any excess. Dip the chicken in the breading mixture, evenly coating both sides.
In a large nonstick skillet, heat the oil. Working in two batches, add the breaded chicken breasts and shallow fry 4 to 5 minutes on each side until golden
in color. Remove them from oil and drain on a paper towel-lined plate; season with salt and pepper immediately and serve.
Note: If you'd rather not fry the chicken breasts, place them on a lightly greased baking dish and bake them for 25 to 30 minutes in an oven that has been
preheated to 375 F.
This chicken tastes great with the Cheesy Penne on page 186.
What makes this recipe really sing:
Highly acidic buttermilk is a fantastic tenderizer; soak any chicken you plan to cook--whether fried, baked, or grilled--and you'll be amazed at how juicy
and tender the meat becomes.
What to toss in if you have it:
A couple splashes of your favorite hot sauce into the buttermilk marinade adds a pleasant heat to the chicken. Grated lemon zest stirred into the pecan
and panko breading mixture will add a bright note to this deliciously crunchy chicken.
YIELD: 4 SERVINGS
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
Four 8-ounce skinless, boneless chicken breasts
1 cup buttermilk
1 cup toasted pecans
1 cup panko (Japanese bread crumbs)
cup vegetable oil
Kosher salt and freshly ground black pepper, to taste
------------------------
Place each chicken breast between two pieces of plastic wrap and gently flatten it with a meat mallet or heavy, flat object to an even ã-inch thick.
Marinate the chicken in buttermilk for 1 hour in refrigerator.
In a food processor, pulse the pecans and panko together until fine. Transfer the mixture to a large rimmed dish.
Remove the marinated chicken breasts from the buttermilk and shake off any excess. Dip the chicken in the breading mixture, evenly coating both sides.
In a large nonstick skillet, heat the oil. Working in two batches, add the breaded chicken breasts and shallow fry 4 to 5 minutes on each side until golden
in color. Remove them from oil and drain on a paper towel-lined plate; season with salt and pepper immediately and serve.
Note: If you'd rather not fry the chicken breasts, place them on a lightly greased baking dish and bake them for 25 to 30 minutes in an oven that has been
preheated to 375 F.
This chicken tastes great with the Cheesy Penne on page 186.
What makes this recipe really sing:
Highly acidic buttermilk is a fantastic tenderizer; soak any chicken you plan to cook--whether fried, baked, or grilled--and you'll be amazed at how juicy
and tender the meat becomes.
What to toss in if you have it:
A couple splashes of your favorite hot sauce into the buttermilk marinade adds a pleasant heat to the chicken. Grated lemon zest stirred into the pecan
and panko breading mixture will add a bright note to this deliciously crunchy chicken.
YIELD: 4 SERVINGS
From 5 Ingredient Fix Easy, Elegant, and Irresistible Recipes
By Claire Robinson
