GMA Recipe: Emeril's Pecan-Crusted Chicken

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Emeril's Pecan-Crusted Chicken
From chef and author Emeril Lagasse
March 24, 2006

Emeril Lagasse brings you the perfect dish for spring on Good Morning America. Goes especially well with Creamed Corn and Green Onion Potato Salad!

Ingredients

1 cup buttermilk

3 tablespoons Emeril's Original Essence

2 teaspoons salt

One 3 1/2-pound chicken, cut into 8 pieces (or 8 chicken parts of your choosing)

2 tablespoons olive oil

3/4 cup pecan pieces

3/4 cup bleached all-purpose flour

1/2 teaspoon freshly ground black pepper

Directions

Combine the buttermilk, 1 tablespoon of the Essence, and 1 teaspoon of the salt in a large, 1-gallon plastic storage bag. Add the chicken pieces, seal, and gently squeeze to coat the chicken evenly. Refrigerate for at least 1 hour or up to 4 hours.

Preheat the oven to 400°F. Grease a heavy baking sheet with the olive oil and set aside.

Pulse the pecans in a food processor or blender until finely chopped into a meal.

Combine the ground pecans, the flour, the remaining 2 tablespoons Essence and 1 teaspoon salt, and the pepper in another large plastic bag.

Remove the chicken from the buttermilk mixture. Add the chicken one piece at a time to the pecan-flour mixture, and shake to coat evenly. Put the chicken skin side down on the prepared baking sheet.

Bake the chicken for 30 minutes, then turn it. Return to the oven and bake until the juices run clear when pierced with a fork, about 30 minutes more. You can serve it hot or let the chicken cool to room temperature.

Makes 4 servings

Recipe copyright 2006, Emeril Lagasse