Pistachio Crusted Chicken

1. Pound chicken until about 1 inch thick.

2. Place in a large Ziploc bag and pour in half of the buttermilk. Seal the bag and pop in the fridge for at least 4 hours; overnight would be best.

3. Preheat oven to 325ºF.

4. Place the naked pistachios into a food processor with Parmesan cheese and process until all chopped up.

5. You need 3 shallow dishes. One with the remaining buttermilk, another with the flour mix (flour, salt, pepper and garlic powder), and the last with the crushed pistachios.

6. Drizzle olive oil into a large pan and heat on medium heat.

7. Remove chicken from buttermilk bag and dust the chicken with flour mix on both sides.

8. Dip into the buttermilk bowl, on both sides. Press both sides of chicken into the crushed pistachios.

9. Place chicken into the pan and cook for 2–3 minutes. Flip and cook on other side for 2–3 more minutes.

10. Place on a non-stick cookie sheet. Repeat with remaining chicken.

11. Place chicken in the oven for 10–12 minutes or until fully cooked

12. Remove and let cool for about 5 minutes. Serve.