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
Preheat oven to 425 degrees.
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.
In another shallow bowl combine egg and buttermilk.
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.
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/