Pecan Crusted Southern Fried Chicken
Crispy, golden, and packed with bold southern flavor, Pecan Crusted Southern Fried Chicken is the ultimate comfort food with a gourmet twist. This recipe elevates traditional fried chicken by coating tender, buttermilk-marinated thighs and drumsticks in a nutty pecan and breadcrumb crust, seasoned perfectly with a blend of smoky paprika, garlic powder, and a hint of cayenne spice. Each piece is fried to crispy perfection, delivering an irresistible combination of juicy meat and crunchy texture in every bite. Perfect for dinner parties or hearty family meals, serve this Southern-style masterpiece alongside creamy mashed potatoes, tangy coleslaw, or fluffy biscuits for a meal that feels like home. Whether you're a fan of classic comfort food or crave something with a unique touch, this dish will have everyone at the table asking for seconds!
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Recipe Information
Ingredients
- 8 pieces chicken thighs and drumsticks
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 2 units large eggs
- 1.5 cups all-purpose flour
- 1 cup pecans
- 1 cup breadcrumbs
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons salt
- 1.5 teaspoons black pepper
- 0.5 teaspoon cayenne pepper
- 3 cups vegetable oil (for frying)
Instructions
Place the chicken pieces in a large bowl, then pour the buttermilk and hot sauce over them. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.
In another bowl, whisk together the eggs and set aside.
Using a food processor, pulse the pecans until they are finely chopped but not powdery. Combine the chopped pecans, breadcrumbs, flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper in a large, shallow dish.
Remove the chicken from the buttermilk mixture, allowing any excess to drip off. Dip each piece into the whisked eggs, then coat thoroughly with the pecan and breadcrumb mixture. Press the coating onto the chicken firmly to ensure it sticks well.
Heat the vegetable oil in a large, deep skillet or Dutch oven over medium heat until it reaches 350°F (175°C). Use a thermometer to monitor the oil temperature for even cooking.
Fry the chicken in batches, being careful not to overcrowd the skillet. Cook each piece for 12-15 minutes, turning occasionally, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Transfer the fried chicken to a wire rack placed over a baking sheet to drain any excess oil. Keep cooked chicken warm in a low oven while frying additional batches.
Serve hot with your favorite sides like mashed potatoes, coleslaw, or biscuits for a classic Southern meal.
Nutrition Facts
Calories |
10835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 974.4 g | 1249% | |
| Saturated Fat | 163.4 g | 817% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 1434 mg | 478% | |
| Sodium | 8780 mg | 382% | |
| Total Carbohydrate | 269.2 g | 98% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 36.4 g | ||
| Protein | 315.9 g | 632% | |
| Vitamin D | 10.4 mcg | 52% | |
| Calcium | 938 mg | 72% | |
| Iron | 30.9 mg | 172% | |
| Potassium | 4294 mg | 91% | |
*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.
