Mother Earth Living

5-Ingredient Recipe: Buttermilk Pecan Crusted Chicken

A buttermilk marinade and pecan-panko breading combine to create a tender, juicy chicken with a crunchy exterior in this recipe for Buttermilk Pecan-Crusted Chicken.
By Claire Robinson
May/June 2012

Crunchy Buttermilk Pecan Chicken is coated in panko and pecans.
Photo By Stephen Murello


Content Tools

Related Content

DeLoach Vineyards: Stirring Biodynamic Horn Silica Prep 501

DeLoach Vineyards winegrower Eric Pooler explains the camaraderie amongst Biodynamic prep stirrers. ...

Braised Chicken with Tomatoes and Peppers

Please your spicier side with Muir Glen's recipe for savory Braised Chicken with Tomatoes and Pepper...

Delicious Maple-Mustard Chicken Recipe

This Maple-Mustard Chicken recipe is a one-pan wonder and perfect for an easy weeknight meal.

Gluten-Free Salad Dressing and Marinade from Tessemae’s All Natural

Tessemae’s All Natural announces the release of its line of gluten-free salad dressing and marinades...

Buttermilk Pecan Chicken

Four 8-ounce skinless, boneless chicken breasts
1 cup buttermilk
1 cup toasted pecans
1 cup panko (Japanese breadcrumbs)
1/3 cup vegetable oil
Kosher salt and fresh black pepper, to taste

1. Place each chicken breast on a cutting board and gently flatten it with a meat mallet or heavy, flat object to an even 1/3-inch-thick.

2. Marinate chicken in buttermilk for at least 1 hour in the refrigerator.

3. Create breading by pulsing pecans and panko together in a food processor until fine. Transfer breading to a large, rimmed dish.

4. Remove marinated chicken from buttermilk and shake off excess. Dip chicken in breading, evenly coating both sides.

5. In a large skillet, heat oil. Working in two batches, add breaded chicken breast and shallow fry 4 to 5 minutes on each side until golden. Remove from oil and drain on a towel-lined plate; season with salt and pepper immediately and serve. Serves 4. 

Note: If you’d rather not fry the chicken, bake it on a lightly greased baking dish for 25 to 30 minutes in a 375-degree oven.

Why this recipe sings: 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.

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.

For more 5-ingredient recipes, see the original article, “5-Ingredient Recipes for Simple Cooking.”








Post a comment below.

 








Subscribe today and save 50%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.