Buttermilk Pecan Chicken

This recipe has been a family favorite for years. I first found it in my 1989 Southern Living Annual Cookbook. I’ve made a few tweaks over the years for ease of preparation. This chicken is flavorful, rich and impressive. I served it with Mustard Roasted Potatoes and a simple salad. You will love this recipe!

Buttermilk Pecan Chicken

Category: Chicken, ENTREES

Servings: 8 Servings

Buttermilk Pecan Chicken


  • 3/4 cup butter
  • 2 cups flour
  • 1 heaping cup of pecans
  • 1/8 cup sesame seeds
  • 1 TBS smoked paprika
  • 1 tsp sea salt
  • 1 tsp white pepper
  • 1 egg
  • 1 1/2 cups buttermilk
  • 8 chicken breasts


  1. Preheat oven to 350 degrees. Melt butter on large baking sheet as oven comes to 350 degrees. Once melted, remove from oven and set aside.
  2. While butter is melting, combine flour, pecans, sesame seeds, paprika and salt & pepper in a food processor. Pulse until pecans are finely chopped. Place mixture on a large plate.
  3. In a large bowl, mix the egg and buttermilk.
  4. Dip chicken in egg mixture and then dredge in flour mixture. Place each one, breast side down, on the baking sheet (in the butter) and turn once to coat with butter. You want the pretty side of the breast facing up.
  5. Bake at 350 degrees for 30 minutes or until done.


Original recipe from Southern Living 1989 Annual Recipes. I have made changes to the original recipe for ease of preparation.


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