- 3 boneless, skinless chicken breast halves
- 2 cups buttermilk
- 2 cups pecans
- ¼ cup panko breadcrumbs
- 4–5 sprigs fresh parsley
- 1 teaspoon salt
- ½ teaspoon ground paprika
- ½ teaspoon ground mustard
- 2 generous grinds black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 tablespoons fresh chopped herbs whatever you have at hand)
- To taste Salt and Pepper
Pat the chicken breasts dry and place between two sheets of waxed paper. Using a mallet or rolling pin, pound the breasts until they are about half of their original thickness (or about ½” thick). Bash away. It’s a good stress reliever. Cut each piece in half, lengthwise, and place in a bowl. Pour the buttermilk over the chicken and swish everything around to make sure all the meat is covered. Place the chicken in the fridge to marinate for at least 1 hour, but up to 8 hours.
When ready to cook, preheat the oven to 350°. Place a wire rack on a rimmed baking sheet and spray the rack and baking sheet with cooking spray.
Place the pecans, bread crumbs, parsley, and spices in the bowl of a food processor. Pulse until finely ground, like breadcrumbs. Turn the coating onto a large, flat plate. Take the chicken from the fridge. Remove one piece at a time, shake off the buttermilk and press into the pecan mixture. Turn to coat and fully press the crumbs onto the chicken. Place on the rack and repeat with the rest of the pieces.
Bake the chicken for 20 minutes, until it is crispy, browned, and cooked through.
Melt the butter in a skillet over medium-high heat. Sprinkle in the flour and whisk until smooth. Slowly, add the milk, whisking and scraping the sides of the pan. Cook until the gravy is thickened and smooth, about 5 minutes. Whisk in the finely chopped herbs and season to taste with salt and pepper.
Serves 3–6, depending on how hungry folks are (One piece is plenty for me, but hearty eaters might want two!)