Ingredients
- 1 cup buttermilk
- 1 cup toasted pecans
- 1 cup panko crumbs
- 1/3 cup vegetable oil
Preparation
Baking Directions:
Place each chicken breast between two pieces of plastic wrap and gently flatten it with a meat mallet or heavy, flat object to an even 1/3-inch thick.
Marinate the chicken in buttermilk for 1 hour in refrigerator.
In a food processor, pulse the pecans or panko together until fine.
Transfer the mixture to a large rimmed dish.
Remove the marinated chicken breasts from the buttermilk and shake off any excess.
Dip the chicken in the breading mixture, evenly coating both sides.
In a large nonstick skillet, heat the oil.
Working in two batches, add the breaded chicken breasts and shallow fry 4 or 5 minutes on each side until golden in color.
Remove from oil and drain on a paper towel-lined plate; season with salt and pepper immediately and serve.
