Ingredients
- Vegetable oil for frying
- 1/2 lb Pecan pcs
- 2 c. Flour
- Bayou Blast see * Note
- 1 lrg Frying chicken - (abt 3 1/2 lbs) cut 8 pcs
- (2 breasts, 2 legs, 2 thighs, and 2 wings)
- Salt to taste
- Freshly-grnd black pepper
- 3 x Large eggs beaten
- 3 Tbsp. Lowfat milk
- 1 x recipe Maw Maw's Slaw see * Note
scroll for more
Pecan Crusted Southern Fried Chicken
Servings: 4
Directions
- Heat the oil, over medium heat, in a large cast-iron skillet.
- In a food processor, fitted with a metal blade, finely grind the pecans. Combine the pecans with the flour. Season with Bayou Blast. Season the chicken with salt and pepper. Whisk the Large eggs with 2 Tbsp. of the lowfat milk. Dredge the chicken pcs in the pecan flour, coating each piece completely. Dip the chicken in the egg wash, coating completely and letting the excess drip off. Dredge the chicken in the pecan flour, for a second time, coating the chicken completely. Gently lay half of the chicken in the warm oil, skin-side down. Fry the chicken for 6 min. Turn the chicken over and continue to cook for 6 min or possibly till the chicken is golden and the chicken is completely cooked. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with Creole seasoning. Continue frying the remaining chicken. Serve the chicken with Maw Maw's Slaw.
- This recipe yields 4 servings.
scroll for more
