Nutty Fried Chicken with Pumpkin Bread Pudding

Ingredients

  • Garnish: chopped scallions and fresh flat leaf parsley
  • 2 T Dijon mustard
  • 1 ¼ c half and half, warmed for 10 seconds in the microwave
  • ½ t allspice
  • ½ can of pumpkin
  • 6 large eggs
  • ½ t plus 1/4 teaspoon freshly grated nutmeg, divided
  • + 17 more ingredients
    • ½ c chopped pecans
    • 3 c whole milk
    • ¾ c plus 2 tablespoons freshly grated Parmesan, divided
    • 1 T chopped, fresh sage
    • 1 T finely chopped fresh thyme
    • Salt and Pepper
    • 1 c finely chopped onion
    • 6 T unsalted butter, cut into tablespoon sized pieces, divided
    • 1 loaf country style bread
    • Canola, peanut or vegetable oil for frying
    • 1 t garlic powder
    • 1 t cayenne pepper
    • 1 c plus 2 tablespoons flour, divided
    • 1 c mixed nuts, finely ground
    • Salt and Pepper
    • 1 pt buttermilk
    • 4 boneless, skinless chicken breasts

FOR THE CHICKEN: Place the clean chicken pieces in a large pan or dish and cover with the buttermilk. Season liberally with salt and pepper and let marinate for at least 3 hours in the refrigerator. Meanwhile, combine the flour, ground nuts, garlic powder, and cayenne in a large dish. After the c...

View full recipe at Relish

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