Wednesday, August 22, 2007

Southern Pecan Fried Chicken




This recipe is from one of Lee Bailey's cookbooks. My mom used to make this a lot in the summer when we brought dinner to the beach. My sister and I loved this chicken so much we actually fought over it...I've even been known to eat the leftovers for breakfast ;)
This chicken goes really well with a potato dish...vinaigrette-based potato salad in the summer and mashed potatoes in the winter!

2 lbs chicken breasts (cut into 2-4 strips per breast)
1 1/2 cups buttermilk
2 cups pecans
1 1/3 cups flour
1 1/2 tsp salt
1 1/2 tsp pepper
light olive oil

1. Marinate chicken strips in buttermilk for 30 minutes.
2. In a food processor, combine all dry ingredients and pulse (leave some chunky pieces of pecans!)
3. Pour dry flour mixture onto a plate and dip chicken, pressing nuts into tho chicken with your hands.
4. Let chicken rest in the fridg for 30 minutes.
5. In a large frying pan, pour in 1/2 inch of light olive oil. Heat until hot over med-high heat.
6. Carefully put chicken in, 2-4 minutes per side until golden brown
7. Drain chicken on paper towel. Enjoy warm or cold!

serves 4-6

4 comments:

sgcoop said...

This sounds good! For a minute I thought it was going to be the Paula Deen recipe where she melts like 2 sticks of butter with pecans and pours it over the fried chicken! This sounds healthier!

Ashleigh said...

Yum! I am going to try this. The flavor combination sounds wonderful!

DeborahSW said...

Yummmmmm... I love pecans! What a fun twist!

Anonymous said...

Hi


A balance must be achieved between the desire for innovative design and the realities of traditional operating and maintenance practices. Durability, ease of maintenance and material innovation are all incorporated into Mansour Engineering approach.

[url=http://www.mansour.ca] click here to go to Mansour Engineering[/url]


http://www.mansour.ca