Sunday, February 17, 2013
Pecan Crusted Chicken Fingers
Before we ran our errands this afternoon...I marinated some boneless chicken breasts in buttermilk that I seasoned with spices. I cut about 1-1/2 lbs. of boneless chicken breasts into "fingers" and placed them in a Ziploc bag to marinate in 1 cup of buttermilk mixed with 1/2 teaspoon hot Hungarian paprika (similar to cayenne), 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon onion powder and 1/4 teaspoon garlic powder. After marinating the chicken for about 5 hours, I made the pecan coating mixture. I mixed 2 cups of ground pecans, 1 teaspoon sweet paprika, some sea salt and black pepper in a shallow bowl and rolled each of the buttermilk coated chicken fingers in the nut mixture and placed them on a lightly oiled baking sheet and baked them at 375 degrees for 20 minutes. They turned out tasty and a bit spicy! The pecan coating didn't get too crispy in the oven, but it really gave the chicken a good flavor and they stayed very moist from the buttermilk marinade. I served them with some lightly steamed and stir fried french green beans with fresh garlic and red pepper flakes. I also made a quick little "avocado salsa" by dicing an avocado and tossing it was a tablespoon of salsa and a tiny dollop of sour cream and served it in the halved out avocado shells. It was so simple and fresh tasting. Below is a picture for you to see. Enjoy!