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Pecan Oven-Fried Chicken

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B9
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Low-fat buttermilk

  2. 1 tablespoon 15ml Minced garlic

  3. 2 teaspoons 10ml Grated fresh ginger

  4. 1 teaspoon 5ml Ground cumin

  5. 1 teaspoon 5ml Salt

  6. 4 Chicken breast halves - skin removed

  7. 1/2 cup 73g / 2.6oz Dry unseasoned bread crumbs

  8. 1/4 cup 36g / 1 1/3oz Pecan halves - finely ground

Instructions Jump to Ingredients ↑

  1. In sealable plastic bag combine buttermilk, garlic, ginger, cumin and salt. Add chicken. Shake to coat. Seal bag. Refrigerate 8 hours or overnight, turning occasionally.

  2. Heat oven to 425ø. In flat dish combine bread crumbs, pecans. Lift chicken from marinade and place meat side down, in crumbs to coat. Place, coated side up, in nonstick baking pan. Discard marinade.

  3. Bake, uncovered, 20 minutes. Reduce to 350ø. Bake 15-20 minutes, until not pink near bone.

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