Pecan Crusted Healthy Fried Chicken

• Meat

  • 6 Chicken breast, boneless skinless halves

• Produce

  • 1/2 tsp Garlic powder
  • 1/4 tsp Onion powder
  • 1/2 tsp Oregano, dried
  • 1/2 tsp Thyme, dried

• Baking & Spices

  • 1/2 tsp Black pepper, ground
  • 1/4 tsp Cayenne pepper
  • 1 1/3 cups Flour
  • 1/2 tsp Paprika
  • 1 1/2 tsp Salt

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 2 cups Pecans, raw

• Dairy

  • 1 1/2 cups Buttermilk

Found on gooddinnermom.com

Description

Ingredients

• 6 boneless, skinless chicken breast halves, cut into tenders or strips
• 1½ cups buttermilk
• 2 cups raw pecans
• 1⅓ cups flour
• 1½ teaspoons salt
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon ground black pepper
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ¼ teaspoon onion powder
• ¼ teaspoon cayenne pepper
• Oil for frying

Directions

• Place chicken pieces in a bowl, cover with the buttermilk and marinade for 30 minutes at room temperature.
• In a food processer, pulse the pecans, flour and all seasonings until the nuts are roughly chopped.
• Transfer the pecan mixture to a bowl and, one at a time, coat the chicken pieces thoroughly.
• Set the coated pieces on a baking sheet, cover with plastic wrap, and refrigerate for an additional 30 minutes.
• Fill a cast-iron or heavy non-stick skillethalfway with oil and heat over medium-high heat until hot but not smoking.
• Cook the chicken 2 to 3 minutes per side, or until dark golden.
• Drain the chicken on paper towels and serve hot.