PECAN OVEN FRIED CHICKEN
This is from a Richard Simmons cookbook.
Provided by Jennifer S
Categories Chicken
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. In a sealable plastic bag, combine buttermilk, garlic, ginger, cumin and salt. Add chicken and shake to coat. Seal bag and refridgerate for 8 hours or overnight, turning occasionally.
- 2. Pre heat oven to 425. In a flat dish combine bread crumbs and ground pecans. Lift the chicken pieces, one at a time, from the marinade and place meat side down into the crumbs to coat. Place coated side up onto a nonstick baking dish. Discard the marinade
- 3. Bake chicken uncovered from 20 minutes. Turn oven down to 350 and bake another 15-20 minutes or until no longer pink near the bone.
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Sue Goerner
[email protected]Meh.
Harrison Obini
[email protected]Not bad. The chicken was a bit dry, but the pecan crust was tasty.
Silvijo Phan
[email protected]Easy to follow recipe. The chicken was crispy and juicy. The pecan crust was a bit bland for my taste, but overall it was a good dish.
Atish Yadav
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The chicken is always crispy and flavorful, and the pecan crust is a nice touch. I highly recommend this recipe!
Alex Does tech and games
[email protected]The chicken turned out great! I used a combination of pecans and walnuts for the crust, and it was delicious. I also added a bit of cayenne pepper to the breading for a little kick. Definitely a keeper recipe.
Urdu quiz
[email protected]This oven-fried chicken with pecan crust was a hit! The chicken was crispy on the outside and juicy on the inside. The pecan crust added a delicious nutty flavor. I will definitely be making this again.