Christy Jordan’s Pecan-Crusted Fried Chicken

“When it comes to fried chicken, I’ve never met a recipe I didn’t like. This version came to be when my mother and I joined forces to re-create our favorite restaurant’s recipe at home. Don’t skip the honey—it takes this dish to a whole new level.” – Christy Jordan

Christy Jordan's Pecan-Crusted Fried Chicken
Yield: 4 to 5 servings
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  1. 2 1⁄4 cups Japanese bread crumbs (panko)
  2. 2⁄3 cup pecan halves
  3. 1⁄2 cup plus 2 tablespoons all-purpose flour, divided
  4. 2 1⁄2 teaspoons salt, divided
  5. 1 teaspoon ground black pepper, divided
  6. 1 1⁄2 cups whole buttermilk
  7. 1 large egg
  8. 6 skin-on chicken drumsticks
  9. 2 bone-in skin-on chicken thighs
  10. 2 bone-in skin-on chicken breasts
  11. Vegetable oil for frying
  12. Honey to serve
  1. Preheat oven to 350°. Line a large rimmed baking sheet with aluminum foil. Place a wire rack on prepared pan; spray with nonstick cooking spray. Set aside.
  2. In the work bowl of a food processor, combine bread crumbs, pecans, 2 tablespoons flour, 2 teaspoons salt, and 1⁄2 teaspoon pepper. Pulse until coarsely ground, 5 or 6 times. Transfer pecan mixture to a large shallow dish. Set aside.
  3. In another shallow dish, whisk together buttermilk and egg until combined.
  4. In a large resealable plastic bag, combine half of chicken, remaining 1⁄2 cup flour, remaining 1⁄2 teaspoon salt, and remaining 1⁄2 teaspoon pepper. Seal bag; shake to coat chicken. Remove chicken from bag, shaking off excess flour. Repeat with remaining chicken.
  5. In a large skillet, pour oil to a depth of 1⁄4 inch. Heat oil over medium heat until ready (see Christy’s Tip). While oil heats, dip half of chicken in buttermilk mixture, draining excess. Dredge in pecan mixture, gently pressing to coat. Working in batches, cook chicken until golden brown, approximately 2 minutes per side. Place chicken on prepared rack. Repeat procedure with remaining chicken, buttermilk mixture, and pecan mixture.
  6. Bake until a meat thermometer inserted in thickest portion reads 165°, 25 to 45 minutes. Serve with honey, if desired.
Taste of the South


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