After one bite of this chicken Savannah let me know that it was the best chicken she had ever had. I made it one night last week and she’s talked about it a number of times since. It was quite delicious, and a recipe that I’ll make again sooner rather than later. It’s a good thing we had a good pecan year!
I found this Emeril recipe on abcnews.com. It calls for Emeril’s Essence which has cayenne pepper in it. We loved it, but if you have little kids or you are heat sensitive you may want to make your own and simply cut back on the cayenne. I’ll give you the recipe for Emeril’s Essence below the Pecan-Crusted Chicken, as I found it on foodnetwork.com.
The recipe calls for a 3 1/2 lb. chicken. I used boneless skinless chicken breasts so I had to cut the cooking time by about 15 or 20 minutes. Also, my crust did stick to the pan a little bit so be very careful when you turn your chicken half way through the cooking time. Also, I marinated the chicken for 4 hours.
- 1 c. buttermilk
- 3 tbsp. Emeril's Original Essence
- 2 tsp. salt
- One 3½ lb. chicken, cut into 8 pieces (or 8 chicken parts of your choosing)
- 2 tbsp. olive oil
- ¾ c. pecan pieces
- ¾ c. bleached all-purpose flour
- ½ tsp. freshly ground black pepper
- Combine the buttermilk, 1 tbsp. of the Essence, and 1 tsp. of the salt in a 1-gallon plastic storage bag. Add the chicken pieces, seal, and gently squeeze to coat the chicken evenly. Refrigerate for at least 1 hour, or up to 4 hours.
- Preheat the oven to 400 degrees F. Grease a heavy baking sheet with the olive oil and set aside.
- Pulse the pecans in a food processor or blender until finely chopped into a meal.
- Combine the ground pecans, the flour, the remaining 2 tbsp. Essence, 1 tsp. salt, and the pepper in another large plastic bag.
- Remove the chicken from the buttermilk mixture. Add the chicken one piece at a time to the pecan-flour mixture, and shake to coat evenly. Put the chicken skin side down on the prepared baking sheet.
- Bake the chicken for 30 minutes, then turn it. Return to the oven and bake until the juices run clear when pierced with a fork, about 30 minutes. Serve hot, or let cool to room temperature.
- 2½ tbsp. paprika
- 2 tbsp. salt
- 2 tbsp. garlic powder
- 1 tbsp. ground black pepper
- 1 tbsp. onion powder
- 1 tbsp. cayenne pepper
- 1 tbsp. dried oregano
- 1 tbsp. dried thyme
- Combine all ingredients thoroughly.