The Lady and Sons Pecan Chicken Paula Deen
Delight your taste buds with Paula Deen's iconic Lady and Sons Pecan Chicken, a perfectly crispy and flavorful dish that's as comforting as it is indulgent. This Southern classic features tender, juicy chicken breasts coated in a crunchy, nutty crust made from finely chopped pecans and golden panko breadcrumbs. What sets this recipe apart is its delicate balance of textures and flavors, with a touch of tangy buttermilk used to lock in moisture and enhance every bite. Cooked to perfection in a skillet until golden brown, this pecan-crusted masterpiece is ideal for a family dinner or special occasion. Serve it alongside a generous drizzle of honey mustard for the ultimate dip pairing! With minimal prep time and approachable ingredients, this recipe is your go-to for restaurant-worthy pecan chicken made right at home. Perfectly crunchy, slightly sweet, and utterly irresistible—this dish embodies Southern comfort food at its finest.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups pecans, finely chopped
- 1 cup panko breadcrumbs
- 0.5 cup vegetable oil
- 0.5 cup honey mustard (optional, for dipping)
Directions
Step 1
Place the chicken breasts between two pieces of plastic wrap or parchment paper, and pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Step 2
Pour the buttermilk into a shallow dish. In a separate dish, combine the flour, salt, and black pepper.
Step 3
In a third shallow dish, mix together the finely chopped pecans and panko breadcrumbs.
Step 4
Dip each chicken breast first into the flour mixture, ensuring it is evenly coated. Shake off any excess flour.
Step 5
Next, dip the chicken into the buttermilk, allowing any excess liquid to drip off.
Step 6
Finally, press the chicken into the pecan and panko mixture, coating thoroughly and pressing to help the coating adhere.
Step 7
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot (but not smoking), add the chicken breasts to the skillet.
Step 8
Cook the chicken for 4-5 minutes on each side, or until the crust is golden brown and the internal temperature reaches 165°F (74°C). You may need to cook the chicken in batches to avoid overcrowding the pan.
Step 9
Remove the chicken from the skillet and place it on a paper towel-lined plate to drain any excess oil.
Step 10
Serve the pecan-crusted chicken warm with a side of honey mustard for dipping, if desired.
Nutrition Facts
| Serving size | (1515.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4228.9 |
| Total Fat 277.4g | 0% |
| Saturated Fat 39.1g | 0% |
| Polyunsaturated Fat 67.7g | |
| Cholesterol 618.4mg | 0% |
| Sodium 4260.4mg | 0% |
| Total Carbohydrate 190.5g | 0% |
| Dietary Fiber 21.5g | 0% |
| Total Sugars 42.2g | |
| Protein 260.7g | 0% |
| Vitamin D 133.8IU | 0% |
| Calcium 533.6mg | 0% |
| Iron 19.0mg | 0% |
| Potassium 2982.4mg | 0% |
Source of Calories