Pistachio Crusted Chicken

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   1.

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   Pound chicken until about 1 inch thick.

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   2.

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   Place in a large Ziploc bag and pour in half of the buttermilk.

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   Seal the bag and pop in the fridge for at least 4 hours; overnight would be best.

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   3.

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   Preheat oven to 325 degrees F.

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   4.

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   Place the naked pistachios into a food processor with Parmesan cheese and process until all chopped up.

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    5.

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    You need 3 shallow dishes.

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    One with the remaining buttermilk, another with the flour mix (flour, salt, pepper and garlic powder), and the last with the crushed pistachios.

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    6.

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    Drizzle olive oil into a large pan and heat on medium heat.

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    7.

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    Remove chicken from buttermilk bag and dust the chicken with flour mix on both sides.

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    8.

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    Dip into the buttermilk bowl, on both sides.

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    Press both sides of chicken into the crushed pistachios.

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    9.

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    Place chicken into the pan and cook for 23 minutes.

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    Flip and cook on other side for 23 more minutes.

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    10.

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    Place on a non-stick cookie sheet.

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    Repeat with remaining chicken.

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    11.

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    Place chicken in the oven for 1012 minutes or until fully cooked

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    12.

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    Remove and let cool for about 5 minutes.

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    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.