- 6 boneless skinless chicken breast halves
- 1 1/2 cups buttermilk
- 2 cups pecans
- 1 1/3 cups flour
- 1 1/2 teaspoons salt
- 1/2 teaspoons freshly ground pepper
- Olive oil for frying
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.