Buttermilk Pecan Chicken Breasts
Elevate your weeknight dinner game with these irresistible Buttermilk Pecan Chicken Breasts—juicy, tender chicken cutlets coated in a nutty, golden crust bursting with flavor. The secret lies in the overnight buttermilk marinade, which tenderizes the chicken to perfection, while a crunchy blend of finely chopped pecans, panko breadcrumbs, and Parmesan cheese creates a satisfying texture with every bite. Seasoned with garlic powder, paprika, and black pepper, this oven-baked recipe offers a healthier spin on fried chicken without sacrificing that crave-worthy crispiness. Perfect as a standalone dish or paired with your favorite sides, this easy-to-make recipe not only impresses the palate but also makes cleanup a breeze. Serve these flavorful chicken breasts at your next family meal or dinner party for a truly unforgettable dish!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Buttermilk
- 1 cup Pecans
- 0.5 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Egg
- 0.5 cup All-purpose flour
- as needed Olive oil spray
Instructions
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the buttermilk over the chicken, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour or up to overnight to tenderize and flavor the chicken.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the pecan coating by finely chopping the pecans or pulsing them in a food processor until they resemble coarse crumbs. In a medium bowl, mix the chopped pecans, panko breadcrumbs, Parmesan cheese, garlic powder, paprika, salt, and black pepper.
In a small bowl, beat the egg. Place the flour in a separate shallow dish.
Remove each piece of chicken from the buttermilk marinade, letting the excess drip off. Dredge the chicken in the flour, then dip it into the beaten egg, ensuring it is evenly coated. Finally, press the chicken into the pecan mixture, firmly pressing the coating onto all sides.
Place the coated chicken breasts on the prepared baking sheet. Lightly spray the tops with olive oil to help the coating crisp up in the oven.
Bake the chicken in the preheated oven for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the coating is golden and crispy.
Remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with fresh herbs if desired and serve warm.
Nutrition Facts
Calories |
2495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.8 g | 155% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 24.0 g | ||
| Cholesterol | 838 mg | 279% | |
| Sodium | 3748 mg | 163% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 18.2 g | ||
| Protein | 255.9 g | 512% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 693 mg | 53% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 967 mg | 21% | |
*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.
