Buttermilk Pecan Chicken – a delicious recipe with buttermilk, breadcrumbs, pecans, salt, salt, egg whites. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Marinate the chicken in the buttermilk for at least 30 minutes.
2
Preheat the deep fryer to 325 degrees F. Preheat the oven to 350 degrees F.
3
In a large bowl mix the panko, pecans, salt and seasoned salt.
4
Remove the chicken from the buttermilk and shake off excess liquid, then dip in the egg whites.
5
Dredge the chicken in the panko mixture and then rest the chicken in the refrigerator for 20 minutes.
6
Place the chicken in the deep fryer and cook until golden brown, about 6 minutes.
7
Finish off in the oven until the internal temperature of the chicken is 165 degrees F, 12 minutes.
8
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
9
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
969
kcal
Calories
76
g
Fat
54
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Twelve 6-ounce chicken breasts, 1 cup buttermilk, 3 cups panko breadcrumbs, 1 cup crushed pecans, and more.
Yes, Buttermilk Pecan Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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