Buttermilk Pecan Chicken Recipe

Name: Buttermilk Pecan Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. Chicken Breasts for Milanesa, cut 1/4 inch thick; 3/4 c. low-fat buttermilk; 1 egg; 2 Tbsp. oil; 1 Tbsp. butter; 1 3/4 c. dry breadcrumbs; 2 tsp. Morton & Bassett Paprika; 1 tsp. salt; 1 tsp. black pepper; 1/2 c. pecans, finely chopped

Servings: persons

1 lb. Chicken Breasts for Milanesa, cut 1/4 inch thick
3/4 c. low-fat buttermilk
1 egg
2 Tbsp. oil
1 Tbsp. butter
1 3/4 c. dry breadcrumbs
2 tsp. Morton & Bassett Paprika
1 tsp. salt
1 tsp. black pepper
1/2 c. pecans, finely chopped

1
Whisk buttermilk with egg in a shallow bowl.
2
Combine breadcrumbs, paprika, salt, pepper and pecans on a separate plate or sheet of wax paper.
3
Dip chicken in buttermilk mixture, then place in breading; turn to coat both sides.
4
Heat oil and butter in a large non-stick skillet over medium-high heat; tilt skillet to coat bottom.
5
Add chicken and cook 3 to 5 minutes per side or until browned and crusty.
6
Remove from skillet when internal temperature of chicken reaches 165 degrees.
7
Serve immediately.

1266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. Chicken Breasts for Milanesa, cut 1/4 inch thick, 3/4 c. low-fat buttermilk, 1 egg, 2 Tbsp. oil, 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.

Buttermilk Pecan Chicken

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