Pecan-Coated Fried Chicken
Created by Lee Bailey
Style guru Lee Bailey cooks dinner with a big wallop of flavor. This make-ahead dish is bursting with the bright, fresh essence of spring.
Servings: Serves 6
Ingredients
Directions
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.
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.