Entree: United States – Southern United States (Georgia) – Pecan-Crusted Chicken

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 cup (240 ml) buttermilk
- 1 tbsp (15 ml) hot sauce (optional)
- 1 tsp (6 g) kosher salt, plus more for potatoes and vegetables
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 1 cup (120 g) all-purpose flour
- 2 large eggs
- 2 cups (200 g) Georgia pecans, finely chopped
- 1 cup (60 g) panko breadcrumbs
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (optional)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 1 lb (450 g) baby potatoes, halved
- 1 tbsp (15 ml) olive oil
- 1/2 tsp (3 g) kosher salt for potatoes
- 1/4 tsp (1 g) black pepper for potatoes
- 1 lb (450 g) fresh green beans, trimmed
- 1 tbsp (14 g) unsalted butter (for beans)
- 2 cloves garlic, minced (about 8 g)
- 1 lemon (zest and juice)
- 2 tbsp (8 g) fresh parsley, chopped (for garnish)
- Optional: 2 tbsp (30 ml) sorghum syrup or honey for glazing

Instructions

Short Description:
Crispy, golden chicken breasts crusted with crushed Georgia pecans and panko, served with roasted baby potatoes and lemon-garlic green beans for a complete Southern main course.

Regional Notes:
This Georgia variation highlights locally sourced Georgia pecans crushed into the crust for a pronounced nutty flavor and crunchy texture. The use of a buttermilk marinade and a touch of hot sauce reflects classic Southern techniques that set it apart from generic pecan-crusted preparations.

1. Marinate: In a shallow dish combine buttermilk, hot sauce (if using), 1/2 tsp kosher salt, and 1/4 tsp black pepper. Add chicken breasts, cover, and refrigerate 1–4 hours (overnight ok) to tenderize and flavor.
2. Prep oven and potatoes: Preheat oven to 400°F (200°C). Toss halved baby potatoes with olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper on a rimmed baking sheet. Spread cut-side down and roast in oven for 25–30 minutes until tender and golden, turning once halfway.
3. Make pecan coating: In a shallow bowl combine finely chopped Georgia pecans, panko breadcrumbs, smoked paprika, and cayenne (if using). In a second shallow bowl place flour. In a third bowl whisk eggs.
4. Remove chicken from marinade and shake off excess. Pat briefly with paper towel if very wet. Dredge each breast in flour, shaking off excess, dip in beaten eggs, then press firmly into pecan-panko mixture to form an even crust on all sides. Set on a plate.
5. Pan-sear and finish: In a large ovenproof skillet heat 2 tbsp vegetable oil and 2 tbsp butter over medium-high heat until shimmering. Add crusted chicken, cook 2–3 minutes per side until golden brown (be careful not to burn nut crust). If skillet gets too crowded, sear in batches.
6. Oven finish: Transfer skillet with seared chicken (or move chicken to a baking sheet if skillet is full) to the oven and bake 10–12 minutes, or until internal temperature reaches 165°F (74°C). If using sorghum/honey glaze, brush 1 tbsp on each breast in the last 2 minutes of baking.
7. Cook green beans: While chicken finishes, bring a medium pot of salted water to a boil. Blanch green beans 2–3 minutes until bright green and crisp-tender. Drain and immediately plunge into ice water to stop cooking; drain again.
8. Sauté beans: In a skillet over medium heat melt 1 tbsp butter, add minced garlic and sauté 30 seconds until fragrant. Add blanched green beans, toss 1–2 minutes to heat through, season with a pinch of salt and pepper, then add lemon zest and 1–2 tsp lemon juice to taste.
9. Rest and plate: Remove chicken from oven and let rest 3–4 minutes. Plate each chicken breast with a portion of roasted baby potatoes and a serving of lemon-garlic green beans. Garnish with chopped parsley and a lemon wedge; serve any remaining sorghum/honey on the side.
10. Serve: Serve hot as a complete Southern entrée. Leftovers keep refrigerated up to 3 days; reheat gently to preserve the pecan crust.