Pecan breaded Chicken Breasts

2 chicken breasts pounded to 1/2" thick (you can ask the butcher for them this way, or do it yourself in a sealed ziplock bag with meat hammer)

maranaded in buttermilk for an hour


1 cup pecans toasted and put in food processor chop and add to
1/2 cup panko bread crumbs


take breasts out of liquid and coat in panko mixture pressing firmly into crumbs
In a sauce pan over med heat add enough oil to coat bottom of pan.
you want chicken resting in it, not submerged

cook over med to med low heat Do not turn until you peek and its golden brown about 4mins on each side




drain onto paper towel to drain off oil