Shallow Fry Buttermilk Pecan Chicken
Elevate your weeknight dinners with Shallow Fry Buttermilk Pecan Chicken, a mouthwatering fusion of crisp pecans, tangy buttermilk, and golden panko breadcrumbs. This recipe promises tender, flavorful chicken with a crunchy, nutty coating that’s shallow-fried to perfection. Marinated in a flavorful blend of buttermilk, garlic powder, onion powder, paprika, and black pepper, the chicken is infused with richness before being coated in a homemade pecan-panko mixture for a unique, textured crust. Quick to prepare with minimal oil, this dish offers indulgence without the heaviness of deep-frying. Pair it with creamy mashed potatoes, roasted veggies, or a crisp salad for a restaurant-quality meal at home. Perfect for family dinners or entertaining, this recipe is a delightful combination of Southern charm and modern cooking techniques.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 2 cups Buttermilk
- 1 teaspoon Salt
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Ground black pepper
- 1 cup All-purpose flour
- 1 cup Pecan halves
- 1 cup Panko breadcrumbs
- 2 large Eggs
- 0.5 cup Vegetable oil
Instructions
In a large mixing bowl, combine buttermilk, salt, garlic powder, onion powder, paprika, and ground black pepper. Whisk to mix evenly.
Add the chicken breasts to the buttermilk mixture, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2 hours, or overnight for maximum flavor and tenderness.
In a food processor, pulse the pecan halves until they are finely chopped but not a powder. Combine the chopped pecans with the panko breadcrumbs in a shallow dish.
Set up a breading station with three shallow dishes: one with the all-purpose flour, one with lightly beaten eggs, and one with the pecan-panko mixture.
Remove the chicken breasts from the buttermilk marinade and let the excess drip off. Dredge each piece in the flour, shaking off excess, then dip it in the egg wash, and finally coat it entirely in the pecan-panko mix. Press the coating lightly to ensure it sticks.
Heat vegetable oil in a large skillet over medium heat. The oil should be about 1/4-inch deep.
Carefully place the coated chicken breasts into the hot oil, cooking in batches if necessary to avoid crowding the pan.
Cook each chicken breast for 4-5 minutes per side, or until the crust is golden brown and the internal temperature reads 165°F (74°C).
Transfer the cooked chicken to a wire rack or paper towel-lined plate to drain any excess oil.
Serve warm with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
1049 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.6 g | 76% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 254 mg | 85% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 9.6 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 227 mg | 17% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 861 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.
