If there’s one thing I truly adore about cooking, it’s the opportunity to experiment with flavors and textures. The Nutty Oven Fried Chicken is a testament to this passion of mine. This dish, with its roots in Southern American cuisine, is a delightful twist on your classic fried chicken. The addition of buttermilk biscuit mix and finely chopped pecans to the coating gives this chicken a unique, nutty flavor that’s simply irresistible. The paprika provides a smoky undertone whereas the poultry seasoning and dried sage lend it a wonderfully aromatic quality. The recipe is quite simple and the chicken turns out to be incredibly crispy on the outside and tender on the inside. I love this dish for its versatility – it’s perfect for a family dinner, a quick weeknight meal, or even a picnic snack. And guess what? It’s oven-baked! This means you get all the deliciousness without the guilt of deep frying.
Ingredients
- 1 c. buttermilk biscuit mix
- 1/3 c. finely chopped pecans
- 2 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. poultry seasoning
- 1/2 tsp. dried sage
- 1 (2 to 3 lb.) chicken, cut up or 6 breasts
- 1/2 c. evaporated milk
- 1/3 c. melted margarine
Baking Instructions
- In shallow mixing dish, combine biscuit mix, pecans and seasoning.
- Mix well.
- Dip chicken in milk.
- Coat generously with pecan mixture.
Calorie: 500
Total cooking time: 1 hour
Difficulty level: Easy
The Nutty Chicken Chronicles
Once upon a time, in a kitchen not so far away, armed with a recipe and a dream, I embarked on a mission. The mission? To make the crunchiest, nuttiest, tastiest chicken this side of the Mississippi. Spoiler alert: I succeeded. But not without some kitchen antics and a lot of laughter.
The Gathering of The Ingredients
Before any great culinary journey, one must assemble the cast of characters. In this case, it was 1 c. of buttermilk biscuit mix (the unsung hero of the cooking world), 1/3 c. of finely chopped pecans (because let’s be honest, everything is better with pecans), 2 tsp. of paprika (our spicy little secret), and a pinch (okay, 1/2 tsp.) of salt.
To add some mystery to our tale, we also included 1/2 tsp. each of poultry seasoning and dried sage. The star of the show? A 2 to 3 lb. chicken. Our supporting actors? 1/2 c. of evaporated milk and 1/3 c. of melted margarine. Margarine, by the way, is like butter with an attitude problem, but we love it anyway.
The Start of the Pecan Party
With ingredients at the ready, it was time to get this pecan party started. In a shallow mixing dish, I combined the buttermilk biscuit mix, pecans, and seasonings. The mix looked like a sandy beach at sunrise, with the pecans popping up like tiny treasure chests.
I had a moment of silence for the pecans, who sacrificed their whole selves for the sake of this dish. You brave little nuts, you.
The Chicken Dipping Dance
Next came the chicken-dipping dance. The chicken pieces took a dive in the milk bath and then rolled around in the pecan mixture. This was no time for modesty. We’re talking a generous coating here.
The chicken pieces, now looking like they were ready for a beach vacation, lined up on the baking tray, waiting for their turn in the oven. I swear I could hear them clucking, “We’re ready for our close-up!”
The Melted Margarine Mishap
Ah, the melted margarine. Here’s where things got a bit…well, slippery. As it turns out, melted margarine is not only fantastic for baking, but also for making your kitchen floor a makeshift ice rink.
But never fear, after a quick cleanup (and a quick sit down to catch my breath and laugh at myself), we were back on track. The margarine was drizzled over the chicken pieces like a golden rain shower.
The Nutty Oven Fried Chicken Reveal
Finally, the big reveal. The oven door swung open and out came the Nutty Oven Fried Chicken. It was a sight to behold. The chicken was golden and crispy, the pecan crust was to die for, and the smell…oh the smell! It was like a savory perfume that filled the kitchen and made my tummy rumble.
The Nutty Oven Fried Chicken was a hit. The nutty crunch, the tender chicken, the hint of spice from the paprika – it was all there. And to think, all it took was a little bravery, a lot of laughter, and one very slippery kitchen floor. Bon appétit!
