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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
6 6-ounce boneless, skinless chicken breasts |
2 cup(s) buttermilk |
2 cup(s) panko breadcrumbs |
2 cup(s) roasted and salted mixed nuts |
2 cup(s) canola oil |
smashed sweet potatoes |
milk gravy |
Directions:
1. Marinate the chicken in buttermilk in the refrigerator for at least 1 hour. 2. Combine the breadcrumbs and nuts in a food processor and grind until fine. In a cast-iron skillet, heat the oil to 325 degrees or until the oil is bubbling. 3. Remove chicken from the buttermilk and dredge in the nut mixture until well coated. Fry the chicken in the hot oil for 4 to 5 minutes on each side, until golden brown. Transfer the chicken to paper towels to drain the excess oil. Serve with the sweet potatoes, generously topped with the milk gravy.
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