Pecan Crusted ChickenUser Submitted Recipe
1 cup of buttermilk
3 Tsp of Emeril’s Original Essence
2 tsp. Salt
8 chicken breast
2 tbsp of olive oil
1 cup of pecan pieces
1 cup of all purpose flour
½ tsp of freshly ground black pepper
Combine the buttermilk, 1 tablespoon of the Essence and 1 teaspoon of salt in a gallon size plastic ziploc bag. Add the chicken pieces, coating all the pieces. Refrigerate overnight, turning bag over at least once.
Preheat the oven to 400 degrees. Grease baking sheet or pan with olive oil and set aside. Pulse the pecans in a food grinder or chopper until finely ground. Combine the ground pecans flour and the remaining Essence, teaspoon of salt and black pepper in another plastic Ziploc bag. Remove the chicken breasts from the buttermilk mixture and coat evenly with the pecan and flour mixture by shaking it in the bag. Place the chicken breasts on the greased pan. Bake at 400 degrees for 25 minutes. Turn and bake for another 25 minutes or until juices run clear.