Emerils Pecan Crusted Chicken

1. 1

   Directions

2. 2

   Combine the buttermilk, 1 tablespoon of the Essence, and 1 teaspoon of the salt in a large (1-gallon) plastic storage bag. Add the chicken pieces, seal, and gently squeeze to coat the chicken evenly. Refrigerate for at least 1 hour, or up to 4 hours.

3. 3

   Preheat the oven to 400u00b0F. Grease a heavy baking sheet with the olive oil and set aside.

4. 4

   Pulse the pecans in a food processor or blender until finely chopped into a meal.

5. 5

   Combine the ground pecans, the flour, the remaining 2 tablespoons Essence and 1 teaspoon salt, and the pepper in another large plastic bag.

6. 6

   Remove the chicken from the buttermilk mixture. Add the chicken one piece at a time to the pecan-flour mixture, and shake to coat evenly. Put the chicken skin side down on the prepared baking sheet.

7. 7

   Bake the chicken for 30 minutes, then turn it. Return to the oven and bake until the juices run clear when pierced with a fork, about 30 minutes. Serve hot, or let cool to room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.