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buttermilk pecan chicken


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buttermilk pecan chicken 0 Picture


  • 4 8oz skinless boneless chicken breasts
  • 1 cup lowfat buttermilk
  • 1 cup toastd pecans
  • 1 cup panko- japenese breadcrumbs



Step 1

Preheat oven to 375.
Place chicken between 2 sheets of heavy-duty plastic wrap, gently flatten each piece to 1/3" thickness using meat malet or heavy small skilled. Place chicken in a large bowl, pour buttermilk over chicken, cover and marinate in fridge for 1 hour. Place toasted pecans and panko in a food processor, pulse until fine. Transfer mixture to a large rimmed dish. Remove marinated chicken from buttermilk. Evenly coat chicken with breading, place onto a baking sheet coated with cooking spray, bake 25-30 minutes or until crispy and golden brown.


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