Pecan Coated Fried Chicken

Serves 6

Ingredients:
6 boneless, skinless chicken breast halves
1-1/2 cups buttermilk
2 cups pecans
1-1/3 cups flour
1-1/2 tsp salt
1/2 tsp freshly ground pepper
olive oil

Cut each breat diagonally into 6 pieces.
Place chicken in bowl, cover with buttermilk and marinate for 20 minutes at room temperature.
In food processor pulse the pecans, flour, salt * pepper until nuts are roughly chopped.
Transfer pecan mix into a bowl and one at a time coat chicken pieces.
Set the pieces on a baking sheet, cover w/plastic wrap and refridgerate for at least 30 mins.
Fill cast iron skillet halfway with olive oil and heat over medium high heat until hot.
Cook chicken about 2 minutes per side or until dark, golden brown.
Drain on paper towels.
Serve hot.