Directions:
- Place chicken and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove chicken from buttermilk, discarding buttermilk.
- 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. 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 350°. Fry chicken, in batches, 2 to 3 minutes or until golden brown and chicken flakes with a fork. Drain on a wire rack over paper towels. Serve with Pickled Okra Salsa.
- Note: We tested with Zatarain's Creole Seasoning.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4964.01 Kcal (20783 kJ) | ||
| Calories from fat | 3250.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 361.14g | 556% | |
|---|---|---|---|
| Cholesterol | 829.78mg | 277% | |
| Sodium | 6320.8mg | 263% | |
| Potassium | 3886.3mg | 83% | |
| Total Carbs | 251.72g | 84% | |
| Sugars | 23.88g | 96% | |
| Dietary Fiber | 38.47g | 154% | |
| Protein | 213.01g | 426% | |
| Vitamin C | 11.5mg | 19% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 22.7mg | 126% | |
| Calcium | 1443.9mg | 144% | |
| Amount Per 100 g | |||
| Calories | 301.92 Kcal (1264 kJ) | ||
| Calories from fat | 197.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.97g | 556% | |
|---|---|---|---|
| Cholesterol | 50.47mg | 277% | |
| Sodium | 384.44mg | 263% | |
| Potassium | 236.37mg | 83% | |
| Total Carbs | 15.31g | 84% | |
| Sugars | 1.45g | 96% | |
| Dietary Fiber | 2.34g | 154% | |
| Protein | 12.96g | 426% | |
| Vitamin C | 0.7mg | 19% | |
| Iron | 1.4mg | 126% | |
| Calcium | 87.8mg | 144% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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