Entree: United States – Deep South – Pecan-Crusted Chicken (Chicken breasts coated in a crunchy pecan crust and pan-seared or baked, a Southern-style preparation)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Total 55 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 cup (240 ml) buttermilk
- 1/2 tsp (2 g) salt for marinade
- 1/2 tsp (1 g) black pepper for marinade
- 1/2 cup (60 g) all-purpose flour
- 2 large eggs, beaten
- 1 cup (120 g) pecans, finely chopped
- 1/2 cup (50 g) panko or plain breadcrumbs
- 1/2 tsp (1 g) paprika
- 1/4 tsp (1 g) cayenne pepper (optional)
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) black pepper
- 3 tbsp (45 ml) melted butter, divided
- 2 tbsp (30 ml) vegetable oil, for pan-searing
- Lemon wedges, for serving

Instructions

1. Step 1: Marinate the chicken breasts in buttermilk mixed with 1/2 tsp (2 g) salt and 1/2 tsp (1 g) pepper for at least 30 minutes or up to 4 hours in the refrigerator.
2. Step 2: Preheat oven to 400°F (200°C). In shallow dishes place flour in one, beaten eggs in another, and in a third combine chopped pecans, panko, paprika, cayenne (if using), 1 tsp (6 g) salt, and 1/2 tsp (1 g) black pepper; stir in 1 tbsp (15 ml) melted butter to bind.
3. Step 3: Remove chicken from buttermilk, shake off excess. Dredge each breast first in flour, then dip into beaten eggs, then press firmly into the pecan-breadcrumb mixture to coat all sides.
4. Step 4: Heat vegetable oil and 2 tbsp (30 ml) melted butter in an ovenproof skillet over medium-high heat. Sear the chicken 2–3 minutes per side until golden brown.
5. Step 5: Transfer the skillet to the preheated oven and bake 10–12 minutes, or until internal temperature reaches 165°F (74°C) and crust is crisp.
6. Step 6: Rest the chicken 5 minutes before serving. Serve with lemon wedges and your choice of Southern-style sides.