Buttermilk Pecan Chicken
Experience the perfect balance of crispy, nutty, and juicy with this irresistible Buttermilk Pecan Chicken recipe. Marinated in a flavor-packed buttermilk blend with garlic, paprika, and spices, the chicken stays tender and moist while developing layers of mouthwatering flavor. Coated in a crunchy pecan, breadcrumb, and Parmesan crust, each bite offers a delightful contrast of textures. This recipe uses a combination of pan-searing and baking to achieve golden perfection, making it both wholesome and easy to prepare. Serve it alongside mashed potatoes, roasted vegetables, or a crisp green salad for a comforting yet elegant dinner. Ideal for weeknight meals or special occasions, this Buttermilk Pecan Chicken is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 cups Buttermilk
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Pecans
- 1 cup Breadcrumbs (panko or regular)
- 0.5 cup Parmesan cheese, grated
- 0.5 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Olive oil
- 1 tablespoon Butter
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet (about ½ inch thick).
In a large bowl, combine the buttermilk, garlic powder, paprika, salt, and black pepper. Mix well, then submerge the chicken breasts in the buttermilk mixture. Cover and refrigerate for at least 2 hours, or preferably overnight.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
In a food processor, pulse the pecans until finely chopped but not powdery. Transfer to a shallow dish and combine with breadcrumbs and Parmesan cheese.
Set up a breading station: place the flour in one shallow dish, whisk the eggs in another shallow dish, and place the pecan-breadcrumb mixture in a third shallow dish.
Remove the chicken breasts from the buttermilk marinade, letting the excess drain off. Dredge each breast in flour, dip it into the beaten eggs, and finally coat it in the pecan-breadcrumb mixture, pressing gently to adhere.
Heat olive oil and butter in a large skillet over medium heat. Once the butter is melted and the oil is shimmering, add the coated chicken breasts. Sear for 2-3 minutes on each side until golden brown, then transfer the chicken to the prepared baking sheet.
Bake the chicken in the preheated oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes before serving.
Serve the buttermilk pecan chicken with your choice of side dishes, such as mashed potatoes, roasted vegetables, or a fresh green salad.
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.1 g | 58% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1169 mg | 51% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 9.1 g | ||
| Protein | 72.0 g | 144% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 330 mg | 25% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 826 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
