• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• 4 boneless skinless chicken breast halves (4 oz each)
• 1/2 cup Bass Pecan Pieces
• 1/2 cup pecan oil
• 1/2 cup butter

Pour milk into a shallow bowl. In another shallow bowl, combine the flour, salt and pepper. Dip chicken in milk, then dredge in flour mixture; dip again in milk, then coat with pecan pieces until well covered. In a large skillet, heat oil and butter. Cook chicken over medium heat for 5-7 minutes on each side or until juices run clear (watching carefully so pecans don’t burn). Serve hot.

Variations: Substitute 1 lb. of catfish fillets for the chicken and prepare as directed.