Pecan Southern Chicken

Pecan Crusted Southern Fried Chicken

1/4 pound pecans, ground
1 cup flour
1 TBSP + 1 tsp paprika
1 TBSP garlic powder
1/2 TBSP black pepper
1/2 TBSP cayenne pepper
1/2 TBSP dried leaf oregano
1/2 TBSP dried thyme

2 halves boneless chicken breasts
Salt and freshly ground black pepper
2 eggs, beaten
2 TBSP milk

Heat vegetable oil, over medium heat, in a large skillet. Combine the pecans with the flour and spices. Season the chicken with salt and pepper. Whisk the eggs and milk together. Dredge the chicken pieces in the pecan-flour mixture, coating each piece completely. Dip the chicken in the egg wash, coating completely and letting the excess drip off. Dredge the chicken in the pecan flour, for a second time, coating the chicken completely. Lay the chicken in the oil. Fry the chicken for 7 minutes, covered. Turn the chicken over and continue to cook for 7 more minutes. Remove the chicken from the oil and drain on a paper-lined plate.

Notes: The tenderness of this was perfect. The crust meant the chicken was juicy and tasty. I thought the seasoning just a touch too mild though and will probably increase the garlic powder and cayenne next time.