All American Fried Chicken

Source: Chef Franklin Becker

Boneless chicken breast coated in pecans and lightly fried.

Nutrition Facts
Makes 4 servings
Amount Per Serving
Calories	338.3
Total Carbs	2.4g
Dietary Fiber	1.4g
Sugars	0.9g
Total Fat	20.6g
Saturated Fat	2.2g
Unsaturated Fat	18.4g
Potassium	472.7mg
Protein	36.3g
Sodium	156.5mg
Dietary Exchanges 3 1/2 Fat, 4 1/2 Very Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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16 oz boneless skinless chicken breasts , butterflied and lightly pounded (4-4 oz. pieces)
0.5 cup chopped pecans , divided, 1/4 cup finely ground and 1/4 cup coarsely ground
1 eggs , beaten
4 egg whites , beaten
2 pinch black pepper , freshly ground, to taste
2 pinch salt , to taste (optional)
2 tbsp safflower oil (oil for frying)

1 Season the chicken with salt (optional) and freshly ground black pepper. Combine the eggs and egg whites in a bowl.
2 Dip the chicken into the finely chopped nuts and coat.
3 Next, dip the chicken into the beaten egg mixture, and then into the coarsely ground nuts, coating evenly.
4 Fry the chicken on medium heat until golden brown, approximately 4 minutes per side.
5 When removing the chicken, handle with care, and place on a paper towel to drain excess oil.
6 Season with salt (optional) and pepper to taste, and serve.

Filberts or blanched almonds can be substituted for the pecans.