Oven-Fried Chicken Breasts with Pecan Crust Recipe

"Brining or soaking poultry in salted water before cooking, is the answer to dry, tasteless white meat and rubbery dark meat: brined poultry loses only half as much moisture during cooking as unbrined. In this recipe, I use buttermilk instead of water for the brine. Buttermilk is traditional in some fried chicken recipes and has the added benefit of acting as a tenderizer. If doubling this recipe, do not double the amount of salt, as the chicken will be too salty. Serve this with a dollop of Vidalia Honey Mustard Dressing (see related recipe) as a sweet complement to its savory flavors. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'All""

Step by Step Method

Step 1

Preheat oven to 350º.

Step 2

Line a rimmed baking sheet with foil, then set a large wire rack on the foil.

Step 3

To make the brine, combine the salt, sugar, paprika, garlic, and bay leaves in a large non-reactive container.

Step 4

Add the buttermilk and stir until the salt is completely dissolved.

Step 5

Immerse the chicken breasts in the brine and marinate at room temperature for 30 minutes.

Step 6

Do not brine any longer or refrigerate, or the chicken will be too salty.

Step 7

Meanwhile, combine the panko and pecans in a shallow dish.

Step 8

Add the oil and toss well to coat.

Step 9

In a second shallow dish, combine the eggs, mustard and thyme.

Step 10

Season both mixtures with pepper.

Step 11

Working with one piece at a time, remove the chicken from the brine and shake off any excess liquid.

Step 12

Dip the chicken into the egg mixture, coating both sides.

Step 13

Place the breasts in the breadcrumb mixture, sprinkle with the crumbs to cover, and press so the coating adheres; turn the chicken over and repeat the process.