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26 March 2006 @ 05:35 pm
Pecan-Encrusted Chicken  
Sorry, my veggie friends. This was stolen from Emeril, and slightly modified. (I couldn't find "Emeril's Original Essence" so I used the italicized ingredients instead. The strikeout shows the original recipe.) I'm cooking this tonight, and I'll tell you how it turned out.


1 cup buttermilk
3 tablespoons Emeril's Original Essence
AMP's Blend of:
  • 1 tbsp garlic powder
  • 1 tbsp cyanne papper
  • 1 tbsp paprika

2 teaspoons salt
One 3 1/2-pound chicken, cut into 8 pieces (or 8 chicken parts of your choosing)
2 tablespoons olive oil
3/4 cup pecan pieces
3/4 cup bleached all-purpose flour
1/2 teaspoon freshly ground black pepper


Combine the buttermilk, 1 tablespoon of the Essence AMP's Blend, and 1 teaspoon of the salt in a large (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°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 tablespoons Essence AMP's Blend and 1 teaspoon 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.

Yield: 4 servings