October 9, 2005

Pecan Southern Chicken

Pecan Crusted Southern Fried Chicken

1/4 pound pecans, ground
1 cup flour
1 TBSP + 1 tsp paprika
1 TBSP garlic powder
1/2 TBSP black pepper
1/2 TBSP cayenne pepper
1/2 TBSP dried leaf oregano
1/2 TBSP dried thyme

2 halves boneless chicken breasts
Salt and freshly ground black pepper
2 eggs, beaten
2 TBSP milk

Heat vegetable oil, over medium heat, in a large skillet. Combine the pecans with the flour and spices. Season the chicken with salt and pepper. Whisk the eggs and milk together. Dredge the chicken pieces in the pecan-flour mixture, coating each piece completely. Dip the chicken in the egg wash, coating completely and letting the excess drip off. Dredge the chicken in the pecan flour, for a second time, coating the chicken completely. Lay the chicken in the oil. Fry the chicken for 7 minutes, covered. Turn the chicken over and continue to cook for 7 more minutes. Remove the chicken from the oil and drain on a paper-lined plate.

Notes: The tenderness of this was perfect. The crust meant the chicken was juicy and tasty. I thought the seasoning just a touch too mild though and will probably increase the garlic powder and cayenne next time.

Posted by Jennifer at October 9, 2005 4:58 PM | TrackBack

The chicken was moist and tender, and the crust was tasty and had a nice crunch. What more can you ask from fried chicken? I agree that it could have maybe used a wee bit more spice, to give it added kick, but this first version was pretty darned good.

Posted by: Michael at October 10, 2005 9:53 PM

How much oil did this need? This looks GREAT!

Posted by: Alanna at October 15, 2005 2:35 PM

Alanna - I probably used about a quarter-to-half an inch in the pan. It could also be deep-fried if one were so inclined.

Posted by: Jennifer at October 16, 2005 9:43 AM

Wow, this looks amazing! If I ever tried my hand at making fried chicken, I think I would use this recipe. :)

Posted by: Beth - The Zen Foodist at October 16, 2005 1:33 PM

I expect you could do this with even less oil and bake it, too. I've tried that approach with cashews and almonds in the past, and it's worked out well.

Posted by: Chris at November 2, 2005 1:37 PM
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