Recipe

Garlic Pecan Fried Chicken Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years ago The key is the marinade. A great deal of this will end up sticking to the chicken when you fry it, but it also flavors the chicken and makes it more moist. Prep:10m Cook:20m Servings:2	Mystic_rive
	crunchy juicy garlicy delight

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Ingredients

1 lb boneless chicken breast

2 oz pecans

1 tsp salt

2 tsp spices (any of your choice)

4 cloves garlic

1/2 tsp grnd pepper

1 tsp sugar

1 cup buttermilk

3 cups flour

1/2 tsp garlic powder

1/2 tsp oregano

1/2 tsp grnd pepper

1 tsp salt

vegetable shortening for frying

Directions

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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