Shallow-Fry Buttermilk Pecan Chicken

1. 1

   Place chicken between wax paper and flatten each chicken breast with a meat mallet or heavy flat object to an even 1/3-inch thick.

2. 2

   In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.

3. 3

   In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.

4. 4

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

5. 5

   In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color.

6. 6

   Remove from oil to and drain on paper towels. Immediately season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.