The Lady and Sons Pecan Chicken Paula Deen
Delight your taste buds with Paula Deen's iconic Lady and Sons Pecan Chicken, a perfectly crispy and flavorful dish that's as comforting as it is indulgent. This Southern classic features tender, juicy chicken breasts coated in a crunchy, nutty crust made from finely chopped pecans and golden panko breadcrumbs. What sets this recipe apart is its delicate balance of textures and flavors, with a touch of tangy buttermilk used to lock in moisture and enhance every bite. Cooked to perfection in a skillet until golden brown, this pecan-crusted masterpiece is ideal for a family dinner or special occasion. Serve it alongside a generous drizzle of honey mustard for the ultimate dip pairing! With minimal prep time and approachable ingredients, this recipe is your go-to for restaurant-worthy pecan chicken made right at home. Perfectly crunchy, slightly sweet, and utterly irresistible—this dish embodies Southern comfort food at its finest.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups pecans, finely chopped
- 1 cup panko breadcrumbs
- 0.5 cup vegetable oil
- 0.5 cup honey mustard (optional, for dipping)
Instructions
Place the chicken breasts between two pieces of plastic wrap or parchment paper, and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Pour the buttermilk into a shallow dish. In a separate dish, combine the flour, salt, and black pepper.
In a third shallow dish, mix together the finely chopped pecans and panko breadcrumbs.
Dip each chicken breast first into the flour mixture, ensuring it is evenly coated. Shake off any excess flour.
Next, dip the chicken into the buttermilk, allowing any excess liquid to drip off.
Finally, press the chicken into the pecan and panko mixture, coating thoroughly and pressing to help the coating adhere.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot (but not smoking), add the chicken breasts to the skillet.
Cook the chicken for 4-5 minutes on each side, or until the crust is golden brown and the internal temperature reaches 165°F (74°C). You may need to cook the chicken in batches to avoid overcrowding the pan.
Remove the chicken from the skillet and place it on a paper towel-lined plate to drain any excess oil.
Serve the pecan-crusted chicken warm with a side of honey mustard for dipping, if desired.
Nutrition Facts
Calories |
1123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.4 g | 89% | |
| Saturated Fat | 9.9 g | 49% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1095 mg | 48% | |
| Total Carbohydrate | 60.7 g | 22% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 11.8 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 149 mg | 11% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 780 mg | 17% | |
*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.
