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Pecan Crusted Chicken

  • Yield: 4 servings


  • 1 cup buttermilk
  • 3 tablespoons Emeril's Original Essence
  • 2 teaspoons salt
  • One 3 1/2-pound chicken, cut into 8 pieces (or 8 chicken parts of your choosing)
  • 2 tablespoons olive oil
  • 3/4 cup pecan pieces
  • 3/4 cup bleached all-purpose flour
  • 1/2 teaspoon freshly ground black pepper


  • Combine the buttermilk, 1 tablespoon of the Essence, and 1 teaspoon of the salt in a large (1-gallon) plastic storage bag. Add the chicken pieces, seal, and gently squeeze to coat the chicken evenly. Refrigerate for at least 1 hour, or up to 4 hours.
  • Preheat the oven to 400°F. Grease a heavy baking sheet with the olive oil and set aside.
  • Pulse the pecans in a food processor or blender until finely chopped into a meal.
  • Combine the ground pecans, the flour, the remaining 2 tablespoons Essence and 1 teaspoon salt, and the pepper in another large plastic bag.
  • Remove the chicken from the buttermilk mixture. Add the chicken one piece at a time to the pecan-flour mixture, and shake to coat evenly. Put the chicken skin side down on the prepared baking sheet.
  • Bake the chicken for 30 minutes, then turn it. Return to the oven and bake until the juices run clear when pierced with a fork, about 30 minutes. Serve hot, or let cool to room temperature.