Pecan Crusted Southern Fried Chicken

Course : Chicken
Serves: 4 - 6
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Ingredients:

3 tablespoons vegetable oil for frying
1/2 pound pecan pieces
2 cup flour
1 dash Emerils Essence
1 large frying chicken cut into 8 pcs, about 3 1/2 lb
1 dash salt
1 dash pepper freshly ground black
3 large eggs beaten
3 tablespoons milk
 

Preparation / Directions:

Heat the oil, over medium heat, in a large cast iron skillet. In a food processor, fitted with a metal blade, finely ground the pecans. Combine the pecans with the flour. Season with Essence. Season the chicken with salt and pepper. Whisk the eggs with 2 tablespoons of the milk. Dredge the chicken pieces 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 hot oil, skin side down. Fry the chicken for 6 minutes. Turn the chicken over and continue to cook for 6 minutes or until the chicken is golden brown and the chicken is completely cooked. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with Essence. Continue frying the remaining chicken.


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