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| CAST IRON FRIED PECAN CRUSTED CHICKEN WITH SMOKED GOUDA MAC ‘N’ CHEESE |
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| INGREDIENTS FOR CAST IRON FRIED PECAN CRUSTED CHICKEN |
Boneless Skinless Chicken Breasts
Buttermilk
Pecans
Panko crumbs (or plain bread crumbs)
Flour
Oil for frying
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| INGREDIENTS FOR SMOKED GOUDA MAC ‘N’ CHEESE |
1 Small Shallot
2 cloves Garlic
1/4 c Vegetable Oil
1/2 lb Cream Cheese
3 c Half and Half
1 lb Smoked Gouda Cheese, grated
1/4 lb Parmesan Cheese, grated
1/4 c Finely Cut Chives
Pasta of Choice
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| METHOD |
| The chicken breasts should be separated into two lobes.
Pound the chicken breasts lightly with a mallet or the back
of a skillet.
Marinate the chicken in buttermilk, just enough to cover.
They will keep in the marinade for 3-4 days.
For the breading, combine equal parts of pecans, panko
crumbs (Japanese bread crumbs or plain ones will do), and
flour.
The pecans must be chopped finely through a food processor.
Coat the marinated chicken well with the pecan breading.
The chicken can be pan fried or deep fried. If pan frying, cook
the chicken slowly under moderate heat for approximately
8-10 minutes and allow to rest after it is cooked before serving.
If deep frying, the oil should be at 350 degrees.
Cook for 5-8 minutes and allow the chicken to rest for 5
minutes.
When ready to serve, plunge the chicken back into the
grease for another 3-4 minutes. |
| METHOD |
| Roughly chop the garlic and shallots and sauté them
quickly in the oil.
Add the cream cheese and the half and half.
Bring the mixture to a simmer.
Add the smoked Gouda and the parmesan cheese.
Puree in a blender and strain through a fine mesh sieve.
When mixing with pasta, use twice the amount of sauce as
pasta.
Add the chives per batch of mixed mac ‘n’ cheese; otherwise,
the chives will turn brown in the sauce. |
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