How to make it

  • Place the pecans, 1 tsp salt, the spices, the garlic
  • cloves, half the pepper, the sugar and the buttermilk in a blender. Pulse and blend until the garlic and pecans are chopped up very finely.
  • Place the chicken in a nonreactive bowl and pour the buttermilk mix over it.
  • Mix everything so that all the chicken is evenly coated.
  • Place the bowl in the fridge and marinate for at least two hours and up to eight hours or more.
  • Stir every once in a while.
  • Get the flour coating ready.
  • In a strong plastic food storage bag, or a doubled weak bag, place the flour and the remaining spices.
  • Shake it up a bit to get things evenly mixed.
  • Get your fry pan ready by heating enough shortening to reach halfway up your chicken pieces to a good fry temperature.
  • It will be hot enough when a pinch of flour will sizzle a bit when dropped in.
  • When you're ready, take a piece of chicken, making sure to coat it with buttermilk as much as you can, and place it in the bag of flour. Shake the bag to get the piece totally caked in flour. Doing this too much is better than not doing it enough.
  • When it's good and caked, take the piece out and put it into the hot oil.
  • Fry one side completely and then fry the other. Don't flip things back and forth.
  • Don't crowd the pieces at all. Give them plenty of room. As each piece is done, drain it on paper towels.
  • Cut open the first piece to make sure you're timing things right. Rinse, repeat.
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Reviews & Comments 5

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  • cricket83 11 years ago
    sounds like our type of meal!! :)
    YUM-O!!
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  • cabincrazyone 11 years ago
    Oohhhh ... I have to do this. I wonder how a little curry would do in there?
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  • pudgy47 11 years ago
    This is a must try......Like the flavors..Thanks
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  • lycett 11 years ago
    Yummy.....I will definetly be munching this one...Thanx!
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    " It was excellent "
    iffyo ate it and said...
    Sounds fantastic,love oregano!thanks!saved for later use..
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