Buttermilk-Pecan Chicken
Buttermilk-Pecan Chicken offers a delightful combination of crispy, flavorful coating with ground pecans and a tender, juicy interior. The nutty crunch and savory spices make it perfect for family dinners or entertaining guests who appreciate comforting, Southern-inspired flavors.
Ingredients
Instructions
- Melt butter in a 13 x 9 x 2-inch baking dish; set aside.
- Combine flour, ground pecans, sesame seed, paprika, salt, and pepper.
- Combine egg and buttermilk in a separate bowl.
- Dip chicken breasts in the egg mixture, coating well.
- Place chicken in the baking dish, turning once to coat with butter.
- Sprinkle chopped pecans over the chicken.
- Bake chicken at 350°F for 30 minutes.
Tips & Substitutions
For a crunchier coating, consider toasting the ground pecans before mixing them with the flour. If you don't have buttermilk, you can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice and letting it sit for a few minutes. This recipe is also delicious with a sprinkle of garlic powder in the coating mix for added flavor.
Serving Suggestions
Serve the Buttermilk-Pecan Chicken alongside a fresh green salad or steamed vegetables for a balanced meal. It pairs beautifully with Deluxe Potatoes for a comforting side. For a complete dinner, consider serving it with a light sauce or your favorite dipping sauce. This dish is great for family gatherings or weeknight dinners.
Storage & Reheating
Leftover Buttermilk-Pecan Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave it, but the oven will help retain the crispiness of the coating.
Nutrition & Diet Analysis (per serving)
Each serving of Buttermilk-Pecan Chicken contains roughly 510 calories, with 7g protein, 32g carbohydrates, and 41g fat. It is an excellent source of vitamin A (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 997mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, you can absolutely use boneless, skinless chicken thighs instead of breasts. They will provide a juicier result and can be cooked in the same manner as the breasts. Just be sure to adjust the cooking time if necessary, as thighs may take a bit longer to cook through.
What can I use if I don't have sesame seeds?
If you don't have sesame seeds, you can substitute them with sunflower seeds or omit them entirely. The sesame seeds add a nice crunch and flavor, but the dish will still be delicious without them. Alternatively, try adding chia seeds for a similar texture.
Can I prepare this dish in advance?
Yes, you can prepare the chicken in advance by coating it and placing it in the baking dish with melted butter. Cover and refrigerate for up to 24 hours before baking. When you're ready to cook, simply preheat the oven and bake as directed for a quick and easy meal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).