Get ready to experience a mouthwatering twist on a classic Southern favorite that will transform your dinner table into a culinary paradise! This Pecan Crusted Southern Fried Chicken isn't just another recipe - it's a flavor explosion that combines the crispy, golden perfection of traditional fried chicken with the rich, nutty crunch of pecans. Imagine biting into a piece of chicken so perfectly seasoned and crispy that it makes your family and friends wonder if you've secretly trained in a Southern kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Southern
Serves: 6 servings
Ingredients
- 6 chicken pieces (legs, thighs, or breasts)
- 1 cup pecans, crushed
- 1 cup buttermilk
- 1 cup flour
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Oil for frying
Instructions
- Begin by preparing your ingredients. Gather 6 pieces of chicken (legs, thighs, or breasts) and ensure they are thawed if previously frozen. Rinse the chicken under cold water and pat dry with paper towels.
- In a large bowl, combine 1 cup of buttermilk with a pinch of salt and pepper. You can also add a dash of hot sauce for an extra kick if desired. Submerge the chicken pieces in the buttermilk mixture, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to allow the chicken to marinate. This will help tenderize the meat and add flavor.
- While the chicken is marinating, prepare the pecan crust. In a food processor, add 1 cup of crushed pecans, 1 cup of flour, 1 teaspoon of paprika, 1 teaspoon of garlic powder, and additional salt and pepper to taste. Pulse the mixture until it is well combined and the pecans are finely ground, but still have some texture.
- After the chicken has marinated, remove it from the refrigerator. Heat oil in a large skillet or deep fryer over medium-high heat. You will need enough oil to cover the bottom of the pan, about 1/2 inch deep. The oil is ready when it reaches 350°F (175°C) or when a drop of the buttermilk mixture sizzles upon contact.
- Take each piece of marinated chicken out of the buttermilk and allow any excess to drip off. Dredge the chicken in the pecan mixture, pressing gently to ensure an even coating. Make sure each piece is well covered with the pecan crust.
- Carefully place the coated chicken pieces into the hot oil, being sure not to overcrowd the pan. Fry the chicken in batches if necessary. Cook the chicken for about 5-7 minutes on each side, or until the crust is golden brown and the internal temperature reaches 165°F (74°C).
- Once cooked, remove the chicken from the skillet and place it on a plate lined with paper towels to absorb any excess oil. Allow it to rest for a few minutes before serving.
- Serve your pecan crusted Southern fried chicken hot, alongside your favorite sides such as coleslaw, cornbread, or mashed potatoes. Enjoy your delicious meal!
Tips
- Temperature is Key: Ensure your oil is precisely at 350°F for the crispiest crust. Use a cooking thermometer for accuracy.
- Marinating Magic: Don't rush the buttermilk marination - those 20 minutes help tenderize the meat and infuse incredible flavor.
- Pecan Crushing Technique: For the best texture, pulse pecans in a food processor until they're finely ground but still have some texture.
- Batch Cooking Wisdom: Avoid overcrowding the pan. Fry in batches to maintain oil temperature and ensure even cooking.
- Rest and Drain: Let the chicken rest on paper towels after frying to absorb excess oil and keep the crust crispy.
- Serving Suggestion: Pair with classic Southern sides like creamy coleslaw or buttery cornbread for the ultimate comfort meal.Pro Tip: For extra flavor, add a dash of hot sauce to your buttermilk marinade or sprinkle some cayenne in your pecan coating for a spicy kick!
Nutrition Facts
Calories: 331kcal
Carbohydrates: 20g
Protein: 10g
Fat: 25g
Saturated Fat: 5g
Cholesterol: 17mg
