Pecan Fried Chicken Thigh Recipe

Marinate Chicken

In a large bowl, combine chicken thighs and buttermilk. Cover and refrigerate for at least 2 hours, or overnight for best flavor.

Prepare Breading

In a shallow dish, mix together flour, chopped pecans, paprika, garlic powder, salt, and pepper.

Bread Chicken

Remove chicken from buttermilk, letting excess drip off. Dredge in the pecan flour mixture, pressing the coating onto the chicken.

Fry Chicken

In a large skillet, heat oil over medium heat. Fry chicken thighs for 7-10 minutes per side or until golden brown and cooked through. Drain on paper towels.

Cook Rice

In a saucepan, combine rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes or until rice is tender.

Sauté Ingredients

In a skillet, cook ground beef or sausage, onion, bell pepper, celery, and garlic until meat is browned and vegetables are soft.

Mix Together

Add cooked rice to the meat mixture, stir in thyme, salt, and pepper. Cook for an additional 5 minutes.

Prep Onions

Drizzle spring onions with olive oil and sprinkle with salt.

Char Onions

Grill or roast spring onions over high heat until charred and tender, about 5-7 minutes.

Cook Chutney

In a saucepan, combine peaches, red onion, brown sugar, apple cider vinegar, ginger, and cinnamon. Simmer over medium heat for 15-20 minutes until peaches are soft and mixture thickens.

Season

Add salt to taste and let cool before serving.