Shallow-Fry Buttermilk Pecan Chicken - cooking recipe

Ingredients

2 (8 ounce) boneless skinless chicken breasts
1 cup buttermilk
1 cup ground toasted pecans
1/2 cup panko breadcrumbs
1/3 cup vegetable oil
kosher salt & freshly ground black pepper

Preparation

Place chicken between wax paper and flatten each chicken breast with a meat mallet or heavy flat object to an even 1/3-inch thick.
In a shallow bowl add the chicken and the buttermilk. Cover and marinate for 1 hour in the refrigerator.
In a food processor, pulse pecans until finely ground. Transfer the pecans to a large rimmed dish and add the panko bread crumbs. Mix to combine well.
Remove marinated chicken breasts from buttermilk and shake off excess. Dip chicken in breading mixture, evenly coating both sides.
In a large nonstick skillet, heat oil. Add breaded breasts and shallow fry about 4 to 5 minutes on each side until golden in color.
Remove from oil to and drain on paper towels. Immediately season with salt and pepper and serve.