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Buttermilk Pecan Chicken

 Buttermilk Pecan Chicken
"My family enjoys chicken and always asks me to bake it this way," explains Julie Jahn of Decatur, Indiana. "Sometimes I like to give this dish kid appeal by cutting the chicken into strips before coating with the nut mixture."
6 ServingsPrep: 10 min. Bake: 30 min.


  • 1 cup ground pecans
  • 1/4 cup sesame seeds, optional
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1/8 teaspoon pepper
  • 1 cup all-purpose flour
  • 1/2 cup buttermilk
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 2 tablespoons butter, melted
  • 18 pecan halves


  • In a shallow bowl, combine the pecans, sesame seeds if desired,
  • paprika, salt and pepper. Place flour and buttermilk in separate
  • bowls. Coat chicken with flour, dip in buttermilk, then coat with
  • pecan mixture.
  • Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter.
  • Top each with three pecan halves. Bake, uncovered, at 375° for
  • 30-35 minutes or until a meat thermometer reads 170°. Yield: 6
  • servings.
Nutritional Facts: 1 serving (1 each) equals 429 calories, 25 g fat (5 g saturated fat), 84 mg cholesterol, 911 mg sodium, 21 g carbohydrate, 3 g fiber, 32 g protein.

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Buttermilk Pecan Chicken (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.