Pecan Crusted Chicken Breasts

Pecan nuts make a wonderful addition to the breadcrumb mix and buttermilk helps to keep the chicken lovely and moist. Serve these wonderful chicken breasts with a nice salad or coleslaw.

Pecan Crusted Chicken Breasts
Prep time: 
Cook time: 
Total time: 
  • 1 cup buttermilk
  • 1 large egg, lightly beaten
  • 1 cup ground pecans
  • ¾ cup fine, dry breadcrumbs
  • 2 teaspoons paprika
  • 1½ teaspoons salt
  • pinch or 2 black pepper
  • ½ cup all-purpose flour
  • 8 boneless, skinless chicken breasts
  • ⅓ cup butter, melted
  • ¼ cup coarsely chopped pecans
  1. Preheat the oven to 175°C. Combine buttermilk and egg in a shallow dish.
  2. Combine ground pecans, dry breadcrumbs, paprika, salt, and pepper in another shallow dish.
  3. Place flour in a third shallow dish; dredge chicken in flour. Dip in buttermilk mixture; drain. Dredge chicken in pecan mixture.
  4. Place chicken on a rimmed baking sheet coated with cooking spray. Drizzle chicken with melted butter; sprinkle with chopped pecans. Bake, uncovered, for 20-25 minutes or until done.

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