Shallow-Fry Buttermilk Pecan Chicken – a delicious recipe with chicken breasts, buttermilk, ground toasted pecans, breadcrumbs, vegetable oil, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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
In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.
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
Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.
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
Remove from oil to and drain on paper towels. Immediately season with salt and pepper and serve.
899
kcal
Calories
88
g
Fat
12
g
Carbs
20
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 6 ingredients. The key ingredients include: 2 (8 ounce) boneless skinless chicken breasts, 1 cup buttermilk, 1 cup ground toasted pecans, 1/2 cup panko breadcrumbs, and more.
Yes, Shallow-Fry 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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