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
  • 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
  • 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.


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