Crispy Buttermilk Pecan Chicken with Panko Crust
Indulge in this delightful Crispy Buttermilk Pecan Chicken, an easy-to-make dish that brings a rich blend of flavors and textures to your dining table. The chicken is marinated in creamy buttermilk to tenderize and infuse flavor, then coated with a heavenly mixture of ground toasted pecans and crunchy Panko breadcrumbs that adds an irresistible crispness. Perfectly shallow-fried to achieve a golden-brown finish, each bite is a fusion of savory and nutty deliciousness. This recipe is ideal for a weeknight meal or a gathering with friends and family. Serve with your favorite sides for a satisfying dinner experience that will have everyone coming back for seconds!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
Boneless skinless chicken breasts
2 (8 ounces each, pounded to 1/3 inch thick)
Buttermilk
1 (cup)
Toasted pecans
1 (cup, finely ground)
Panko breadcrumbs
1/2 (cup)
Vegetable oil
1/3 (cup, for frying)
Kosher salt
to taste
Freshly ground black pepper
to taste
Instructions
1
Preheat your oven to 200°F (93°C) to keep cooked chicken warm.
2
Place the chicken breasts between two sheets of wax paper. Use a meat mallet or a heavy flat object to gently pound the chicken to an even thickness of 1/3 inch.
3
In a shallow bowl, combine the chicken breasts with the buttermilk. Ensure they are fully submerged, cover, and marinate in the refrigerator for at least 1 hour.
4
While the chicken is marinating, toast the pecans. In a small pan, melt 1 tablespoon of butter, add the pecans, and toast for 10-15 minutes in a preheated oven at 350°F (175°C), stirring frequently to prevent burning. Let cool.
5
In a food processor, pulse the cooled toasted pecans until finely ground. Transfer to a large rimmed dish and mix in the Panko breadcrumbs to create the breading mixture.
6
Once marinated, remove the chicken from the buttermilk, allowing any excess to drip off. Dip each breast into the pecan-Panko mixture, ensuring both sides are evenly coated.
7
In a large nonstick skillet, heat the vegetable oil over medium heat. Once hot, add the breaded chicken breasts and shallow fry for about 4 to 5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C).
8
Transfer the fried chicken to a paper towel-lined plate to drain excess oil. Immediately season with kosher salt and freshly ground black pepper.
9
Serve warm and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Buttermilk Pecan Chicken?
It is a dish featuring chicken breasts marinated in buttermilk and coated in a crunchy mixture of finely ground toasted pecans and Panko breadcrumbs, then shallow-fried until golden.
How long should I marinate the chicken?
You should marinate the chicken breasts in buttermilk for at least 1 hour in the refrigerator to ensure they are tender and flavorful.
How do I prepare the chicken breasts for even cooking?
Place the chicken between sheets of wax paper and use a meat mallet or heavy flat object to gently pound them to an even thickness of 1/3 inch.
How do I toast the pecans for this recipe?
Melt 1 tablespoon of butter in a small pan, add the pecans, and toast them in a preheated oven at 350°F (175°C) for 10-15 minutes, stirring frequently.
What temperature should the oven be to keep the chicken warm?
Preheat your oven to 200°F (93°C) to keep the cooked chicken warm while you finish the rest of the batch.
What is in the breading mixture?
The breading mixture consists of finely ground toasted pecans and Panko breadcrumbs.
How do I grind the pecans?
Once the toasted pecans have cooled, pulse them in a food processor until they are finely ground.
What type of breadcrumbs are used?
The recipe calls for Panko breadcrumbs, which provide an extra crispy texture.
What is the correct way to apply the breading?
Remove the chicken from the buttermilk, let the excess drip off, and dip each breast into the pecan-Panko mixture until both sides are evenly coated.
What type of oil should I use for frying?
Vegetable oil is recommended for shallow-frying the breaded chicken breasts.
How long does it take to fry the chicken?
Shallow-fry the chicken for about 4 to 5 minutes on each side over medium heat.
How do I know when the chicken is fully cooked?
The chicken is done when it is golden brown on the outside and reaches an internal temperature of 165°F (74°C).
Should I drain the chicken after frying?
Yes, transfer the fried chicken to a paper towel-lined plate immediately after cooking to drain any excess oil.
When should I season the chicken with salt and pepper?
Immediately after transferring the fried chicken to the paper towel-lined plate, season it with kosher salt and freshly ground black pepper.
What are the primary flavor components of this dish?
The dish combines the tanginess of buttermilk with the nutty flavor of toasted pecans and the savory crunch of Panko.
Can I make this for a weeknight meal?
Yes, it is described as an easy-to-make dish that is ideal for weeknight meals or family gatherings.
Is the chicken skinless?
The recipe specifies using 2 boneless, skinless chicken breasts.
How much buttermilk is required?
The recipe uses 1 cup of buttermilk for the marinade.
How many pecans do I need?
You will need 1 cup of toasted pecans, which should be finely ground for the coating.
How much Panko breadcrumbs are needed?
The recipe requires 1/2 cup of Panko breadcrumbs.
What tools do I need for the pecans?
You will need a small pan for toasting and a food processor for grinding the pecans.
Can I use a skillet for frying?
Yes, a large nonstick skillet is recommended for shallow-frying the chicken.
How much oil is used for frying?
The recipe calls for 1/3 cup of vegetable oil.
What should the chicken look like when finished?
Each piece should have a golden-brown finish and an irresistible crispness.
Is this recipe suitable for guests?
Absolutely, it is a delightful dish for hosting friends and family.
Why pound the chicken to 1/3 inch?
Pounding the chicken to an even thickness ensures it cooks quickly and uniformly without drying out.
What does buttermilk do to the chicken?
Buttermilk acts as a tenderizer and infuses the meat with moisture and flavor.
Can I use regular salt?
While the recipe suggests kosher salt for better texture and flavor, you can use regular table salt to taste.
Should I serve this dish warm?
Yes, for the best texture and flavor, serve the chicken immediately while it is warm and crispy.
Are there specific side dishes recommended?
While no specific sides are listed, it is suggested to serve it with your favorite sides for a satisfying dinner.