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Buttermilk Pecan Chicken

This recipe is from Season 1 of 5 Ingredient Fix


  • 2 (8-ounce) boneless, skinless chicken breasts

  • 1 cup buttermilk

  • 1 cup toasted pecans

  • 1/2 cup panko bread crumbs

  • 1/3 cup vegetable oil

  • Kosher salt and freshly ground black pepper


  • 1.

    Place each chicken breast between 2 pieces of plastic wrap and gently flatten with a meat mallet or heavy flat object to an even 1/3-inch thick.

  • 2.

    In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.

  • 3.

    In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.

  • 4.

    Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.

  • 5.

    In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color. Remove from oil to and drain on paper towels. Immediately season with salt and pepper and place on a serving platter of individual dishes.

  • 6.

    Serve it with a yummy salad for a super tasty meal. Enjoy!

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