Parmesan-Pecan Fried Chicken

Gluten Free
Health score
31%
Parmesan-Pecan Fried Chicken
93 min.
6
584kcal

Suggestions


Indulge in the delightful crunch and rich flavors of our Parmesan-Pecan Fried Chicken, a gluten-free masterpiece that promises to elevate your dining experience. Perfectly suited for lunch, dinner, or any gathering, this dish combines the savory notes of Cajun seasoning with the nutty richness of ground pecans and the sharpness of Parmesan cheese. Each bite offers a satisfying crunch, making it an irresistible main course that will leave your guests raving.

Imagine succulent chicken breast tenders, marinated in creamy buttermilk, then coated in a flavorful blend of spices and nuts, fried to golden perfection. The process may take a little time, but the end result is well worth the wait. With a preparation time of just 93 minutes, you can easily whip up this dish for a family meal or a special occasion.

Not only is this recipe gluten-free, but it also boasts a balanced caloric profile, with a hearty serving of protein and a delightful mix of fats and carbohydrates. Pair it with our zesty Pickled Okra Salsa for a refreshing contrast that complements the richness of the chicken. Whether you're a seasoned cook or a kitchen novice, this Parmesan-Pecan Fried Chicken is sure to impress and satisfy, making it a must-try for anyone looking to explore new culinary horizons.

Ingredients

  • cup buttermilk 
  • tablespoon cajun spice 
  • pounds chicken breast tenders cut into 1-inch-wide strips
  • large eggs beaten
  • servings pickled okra salsa 
  • tablespoon paprika 
  • 0.7 cup parmesan cheese grated
  • cup ground pecans 
  • servings vegetable oil 
  • 0.7 cup cornmeal plain yellow

Equipment

  • bowl
  • frying pan
  • baking sheet
  • paper towels
  • wire rack
  • dutch oven

Directions

  1. Place chicken and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour.
  2. Remove chicken from buttermilk, discarding buttermilk.
  3. Combine pecans and next 4 ingredients in a shallow bowl. Dip chicken in eggs; dredge in pecan mixture, shaking off excess. Arrange on a baking sheet.
  4. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven or 12-inch (2 1/4-inch-deep) cast-iron skillet; heat to 35
  5. Fry chicken, in batches, 2 to 3 minutes or until golden brown and chicken flakes with a fork.
  6. Drain on a wire rack over paper towels.
  7. Serve with Pickled Okra Salsa.
  8. Note: We tested with Zatarain's Creole Seasoning.

Nutrition Facts

Calories584kcal
Protein28.97%
Fat56.9%
Carbs14.13%

Properties

Glycemic Index
28.58
Glycemic Load
8.59
Inflammation Score
-8
Nutrition Score
29.336086874423%

Flavonoids

Cyanidin
1.77mg
Delphinidin
1.2mg
Catechin
1.19mg
Epigallocatechin
0.93mg
Epicatechin
0.14mg
Epigallocatechin 3-gallate
0.38mg
Quercetin
2.52mg

Nutrients percent of daily need

Calories:583.93kcal
29.2%
Fat:37.18g
57.2%
Saturated Fat:7.25g
45.33%
Carbohydrates:20.78g
6.93%
Net Carbohydrates:16.33g
5.94%
Sugar:3.37g
3.75%
Cholesterol:172.83mg
57.61%
Sodium:438.63mg
19.07%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:42.59g
85.17%
Selenium:60.79µg
86.84%
Vitamin B3:16.81mg
84.06%
Vitamin B6:1.4mg
69.94%
Phosphorus:555.06mg
55.51%
Manganese:1.03mg
51.29%
Vitamin K:32.65µg
31.1%
Vitamin A:1541.89IU
30.84%
Vitamin B5:2.93mg
29.34%
Potassium:870.49mg
24.87%
Magnesium:99.06mg
24.77%
Vitamin B2:0.41mg
24.02%
Zinc:3.19mg
21.27%
Vitamin B1:0.32mg
21.26%
Calcium:188.91mg
18.89%
Vitamin E:2.7mg
18%
Fiber:4.44g
17.77%
Copper:0.34mg
16.89%
Iron:2.43mg
13.5%
Vitamin B12:0.78µg
13.08%
Folate:34.53µg
8.63%
Vitamin D:1.06µg
7.07%
Vitamin C:4.78mg
5.79%
Source:My Recipes