Tuesday, August 11, 2009

Buttermilk Pecan Chicken - "5 ingredients or less"

So our computer at home is temporarily out of commission so I'm sorry to say that I don't have any pictures just yet, but I just had to share this recipe with you all because it was surprisingly so simple and delicious I just couldn't keep it to myself.

I recently found this recipe off the Food Network (big surprise!) and it's from a show called "5 ingredients or less". That alone was enough to grab my attention. At first I was hesitant to try it, simply because I tend to like complex, rich flavors. Knowing there were only five ingredients didn't really scream flavor to me, but last night when I served this dish to my husband, he and I both loved it. It was simple, moist and shockingly very flavorful.

If you're looking for a quick, easy, yummy meal, here's one for the recipe book:

Buttermilk Pecan Chicken


-2 boneless chicken breasts
-1 cup buttermilk
-1 cup pecans
-1/2 cup panko bread crumbs
-1/3 cup vegetable oil
-salt and pepper to taste


Between two pieces of saran wrap, pound out your chicken to about 1/3 of an inch thick.

In a large ziploc bag combine your chicken and buttermilk. Allow it to marinate in the refrigerator for one hour (you definitely want to give it the full hour because it allows the buttermilk to better adhere to the chicken, giving you a much better crust!).

In a food processor, pulse the pecans until they are the consistency of a coarse bread crumb. In a shallow dish, combine the pecan crumbs and panko crumbs. Remove chicken breasts from bag and season liberally with salt and pepper. Dredge the chicken in pecan mixture and then shallow fry in a large pan on medium heat for about 5 minutes on each side or until golden brown and cooked through. (Because the breading has brown pecans in it, the color will be a darker brown. Don't worry, that doesn't mean they're burnt =)

Remove chicken from the oil and place on a paper towel. Allow it to rest for atleast 5 minutes before serving.


Serves 2 as an entree

No comments: