Ah, smashing out chicken breasts until their nice and thin is not only therapeutic, but one of the ways you can make them moist and succulent. I’ve always enjoyed the taste of nuts with proteins and the crunch factor is a nice addition.
1Combine flour with 1/2 tsp. salt and 1/2 tsp. pepper on a plate.
2Whisk together milk, sour cream, and dijon mustard in a shallow bowl.
3Process pecans until mealy. Combine with panko and dry mustard on a plate.
4Lay breasts out flat and cut each in half diagonally. Place between wax paper on bottom and plastic wrap on top and pound evenly to a 1/4 inch thickness.
5Dredge each breast through the flour mixture, shaking off excess. Dip in milk mixture then lay in pecan mixture to coat evenly.
6Heat oil and butter in large skillet over medium heat. Place breasts in skillet without crowding and saute until nuts are lightly browned, about 3-4 minutes. Turn carefully and finish cooking 1-2 minutes.
It doesn’t get more Southern than fried chicken, and folks below the Mason-Dixon consider it an important food group. Chef Eddie Hernanzez takes the dish to a whole new level with blue cornmeal and a deliciously spicy mint-jalapeño drizzle.
It’s the ultimate Southern-style dessert that has won the hearts of folks below the Mason-Dixon for more years than we can count – peach cobbler. But, this sweet treat has a modern twist that takes the classic dish to another delicious level.