Place chicken and buttermilk in a large zip-top plastic freezer bag. Seal and chill 1 hour. Remove chicken from buttermilk, discarding buttermilk.
Combine pecans and next 4 ingredients in a shallow bowl. Dip chicken in eggs; dredge in pecan mixture, shaking off excess. Arrange on a baking sheet. Pour oil to depth of 1 1/2 inches into a cast-iron Dutch oven or 12-inch (2 1/4-inch-deep) cast-iron skillet; heat to 350°. Fry chicken, in batches, 2 to 3 minutes or until golden brown and chicken flakes with a fork. Drain on a wire rack over paper towels. Serve with Pickled Okra Salsa.
Note: We tested with Zatarain's Creole Seasoning.
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