Baked Fried Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2-3 chicken breasts, butterflied (i.e. sliced in half crosswise)
  • 1 egg
  • ½ cup buttermilk (or if you don't have any, sub ½ cup of milk + 1 tablespoon of lemon juice and let it sit for a few minutes)
  • 3 heaping tablespoons pecans
  • 1 tablespoon cornmeal
  • ½ teaspoon onion powder
  • ½ cup flour
  • ¼ cup parmesan cheese
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 2 to 4 tablespoons of oil
Instructions
  1. Preheat oven to 425 degrees.
  2. In a small food processor add pecans, cornmeal and onion powder. Process until nuts are finely ground. Transfer mixture to a shallow bowl or plate, add flour, parmesan cheese and baking soda. Combine well.
  3. In another shallow bowl combine egg and buttermilk.
  4. Dip chicken one at a time in egg mixture, then place on a large plate. Season the breasts with salt and pepper, then dip in breadcrumb mixture, making sure they are evenly covered.
  5. Depending on if you are using 2 or 3 chicken breasts (which will be 4-6 pieces once they are cut) heat 1 or 2 skillets to medium high heat. Add ~2 tablespoons of oil in each skillet or enough to cover the skillet in a thin layer. Place breaded chicken breasts in skillet(s) and brown for ~4-5 minutes. Check underside for a nice brown color. Flip the chicken and place skillet(s) in the oven for an additional 10-15 minutes.
Notes
You will have enough egg mixture and breading for 2 or 3 chicken breasts (even more) so the recipe will not need to be altered.
Except that one skillet typically will not hold 6 pieces of chicken (once cut) so if you go with the 3 breasts you will likely need 2 skillets. Do not crowd the pan or else the chicken won't get a chance to get nice and crisp.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/parmesan-and-pecan-crusted-oven-fried-chicken/