Servings: Serves 6
Cut each breast half diagonally into 6 pieces. Place the chicken in a bowl, cover with the buttermilk, and marinate for 20 minutes at room temperature.
In a food processor, pulse the pecans, flour, salt and pepper until the nuts are roughly chopped. Transfer the pecan mixture to a bowl and, one at a time, coat the chicken pieces thoroughly. Set the coated pieces on a baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes.
Fill a cast-iron skillet halfway with olive oil and heat over medium-high heat until hot, but not smoking. Cook the chicken about 2 minutes per side, or until dark golden. Drain the chicken on paper towels and serve hot.
From the April 2002 issue of O, The Oprah Magazine
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