Pecan-Crusted Fried Chicken
The meaty parts of the bird are great for making this recipe, so get yourself some thighs, drumsticks and/or breast meat and you can go ahead and make this fantastic pecan-crusted chicken. The buttermilk coating gets it really moist and tasty, but you can use regular eggs or milk instead of the buttermilk if that is what you have.
Making the Perfect Batter
While the chicken is being brined, soaking up the sweet, salty buttermilk to become moist and delicious, you can prepare the ingredients for the batter. You will need more buttermilk for that, along with a flour and ground pecan mixture. If you only have whole pecans, simply pop them in a blender or food processor to pulverize them and get the consistency right. If the pieces are too big they will not stick to the chicken properly. The chicken is then coated in the batter and then it is ready to cook, so get your oil nice and hot, even in a deep-fryer or pot on the stove.
If you are making a lot, you can keep a batch of fried chicken warm in a 300 degrees F oven while frying the remainder. This is handy to know if you are making enough fried chicken for a crowd because this recipe is so easy to double or triple. Now this might look like ordinary fried chicken but as soon as it is cool enough for you to bite into you will be able to taste the pecan flavor in the batter, and that is really special! Make this recipe and you will absolutely not regret it.
- 3 cups buttermilk
- ⅓ cup kosher salt
- 2 tablespoons white sugar
- 4 chicken pieces
- ¾ cup ground pecans
- 1¼ cups all-purpose flour
- ¾ cup buttermilk
- 1 tablespoon salt
- ¼ teaspoon black pepper
- Oil, for deep frying
- First you need to brine the chicken.
- Combine the buttermilk brine ingredients in a Ziploc bag.
- Cut the chicken breasts in half crosswise.
- Add them to the Ziploc bag and squeeze out any air.
- Seal the bag and chill for 2 to 4 hours, then drain and discard the buttermilk mixture.
- Use paper towels to pat the chicken dry.
- Combine the flour, pecans, salt and black pepper in a bowl.
- Put ¾ cup buttermilk in another bowl.
- Coat the chicken in the flour mixture, then dip it in the buttermilk.
- Dip it in the flour mixture again.
- Heat some oil to 350 degrees F in your deep-fat fryer.
- Alternatively you can heat 1½ inches of oil to 350 degrees F in a heavy pot on the stove.
- Use tongs to transfer the coated chicken into the oil and cook for 12 minutes or until fully cooked.
- Drain the chicken on paper towels.
The addition of pecans gives extra flavor to this tasty fried chicken recipe. You can swap some for the flour for ground pecans in many fried chicken recipes actually, but this one is particularly good because of the buttermilk brine you use on the chicken before coating it. Although brining is optional we highly recommend it because it adds flavor and moisture to the chicken, and makes it contrast even better with the dry coating. This recipe is very easy to make and goes with any Southern side dishes you care to make.
Picture, recipes and/or content upgraded: 04-05-16
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