Pecan Oven-Fried Chicken
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Pound thinly:
4 boneless, skinless chicken breasts
Combine in large, airtight container:
1-1/2 c. buttermilk
2 t. fresh grated ginger
(may substitute dried ground ginger)
1 t. salt
1 t. ground cumin
4 garlic cloves, minced finely
Add chicken to marinade mixture; marinate at least
8 hours, or overnight.
Preheat oven to 350 degrees Fahrenheit (thermal or
convection).
In large flat bowl, mix:
1/4 c. pecans, finely ground
1 c. bread crumbs, lightly toasted
Dredge both sides of chicken pieces in crumb mixture;
lay side by side in large, nonstick baking pan (or spray
pan with cooking spray).
Bake 35-45 mins, or until chicken tests done. (
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