Pecan-Crusted Buttermilk Chicken
This chicken recipe has it all! It's got a crunchy coating of finely chopped pecans and breadcrumbs as well as a moist and tender interior thanks to a good soak in low-fat buttermilk. You'll also love the addition of Cajun seasoning that combines a lot of different tasty spices into one. For the best results, use a well-seasoned cast-iron skillet. Heat up the oil and cook the chicken until the coating is golden and crunchy, then transfer it to the oven to cook through. Serve with mixed greens or blanched veggies alongside.
Uncooked boneless skinless chicken breast
20 oz, 4 (5-ounce) breasts
1% low-fat buttermilk
Dried plain breadcrumbs
¼ cup(s), finely
- Combine chicken and buttermilk in medium bowl and turn until coated evenly. Refrigerate 20 minutes.
- Meanwhile, preheat oven to 350°F.
- Mix together bread crumbs, pecans, and Cajun seasoning on sheet of wax paper. Remove 1 piece of chicken from buttermilk, allowing excess to drip off. Coat chicken with pecan mixture, gently pressing so it adheres. Place on separate sheet of wax paper. Repeat with remaining chicken. Lightly spray chicken on both sides with nonstick spray. Discard any remaining buttermilk and pecan mixture.
- Heat oil in large heavy nonstick ovenproof skillet over medium-high heat. Add chicken and cook until golden, about 2 1/2 minutes per side. Transfer skillet to oven and bake until chicken is cooked through, about 10 minutes longer.
- Per serving: 1 chicken breast