Buttermilk Pecan Chicken

"We recently took a trip to Hotel Limpia in Ft. Davis, TX. They had this wonderful cookbook of hotel favorites and this recipe was included. This is a hotel favorite that is occasionally served as a dinner special. Simple but elegant. The chicken can be cut into strips and prepared as directed and served as an appetizer with honey mustard or ranch dressing for dipping."
 
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photo by PaulaG photo by PaulaG
photo by PaulaG
Ready In:
45mins
Ingredients:
9
Serves:
6
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ingredients

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directions

  • Preheat oven to 375 degrees.
  • Combine the flour, pecans, paprika, salt and pepper in a shallow dish.
  • Combine the egg and buttermilk in a second shallow dish.
  • Rinse the chicken breasts and pat dry with a paper towel.
  • Place the chicken between sheets of wax paper and flatten with mallet.
  • Dip the flattened breats into the buttermilk mixture and then dredge in the flour mixture.
  • Pour the melted butter into a baking dish; add chicken, turning once to coat with butter.
  • Place in oven proof dish and bake for 30 minutes.
  • Chicken should be golden brown, garnish with fresh parsley, thyme or sage.

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Reviews

  1. Loved it! I made this last night with two substitutions. Turns out I didn't have any pecans so I used walnuts. And to make it healthier, I left out the egg and the butter, spraying the breaded chicken with pam so it would brown up nicely. It was delicious even with the substitutions. I'll definitely be trying it again after I buy some pecans :)
     
  2. Absolutely fabulous chicken! I scaled this recipe in half and followed exactly as written. The result was a moist and juicy chicken dish with lots of flavour. We all enjoyed this for dinner tonight, I highly recommend this recipe! Made for Aussie Swap :)
     
  3. We enjoyed this chicken dish a lot. I used chicken breast tenders, a and scaled back the dipping and breading mixtures for the two of us. I skipped the melted butter, and ended up baking them at 400 because I was cooking something else at the time, and they browned nicely. This is nice for a quick yet tasty weeknight meal. Thanks!
     
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RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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