Herby Hazelnut Crumb, Baked Buttermilk Chicken & Pecan Cauliflower Puree

June 20, 2024

Herby Hazelnut Crumb, Baked Buttermilk Chicken & Pecan Cauliflower Puree

Hazelnut isn't just for sweets! How about a savoury crumb? Tender chicken soaked in buttermilk, then roasted with this delicious herby crumb. Learn how to break down a whole chicken into 8 pieces for an economical family fave! With pecan flour, crushed nuts, and herbs, this crumb is dangerously good, begging for seconds. You can also use this crumb mix without marinating the chicken in buttermilk or for many other options like: schnitzels, fish fillets, portabello mushrooms etc.


 This recipe is:

  • Keto friendly
  • Gluten free
  • protein rich

You'll need for the marinade:

  • 1 Whole chicken broken down into 8 peices (see how to video) or 6 Chicken Marylands
  • 2 cups buttermilk
  • 2TBSP Murray River salt

Egg wash:

  • 1 egg
  • 1 TBSP water

You'll need for the crumb coating:

  • 1/2 cup of pecan flour
  • 1 cup of roasted hazelnuts
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly cracked pepper
  • 2 TBSP chopped fresh herbs (E.g. parsley, sage, basil etc)
  • 1 TBSP chopped dried herbs (oregano, thyme, rosemary)
  • 1 tsp paprika
  • sunflower oil to drizzle over the chicken (even better if you have an oil spray dispenser)


  1. Put the chicken pieces, 2 cups of buttermilk and 1TBSP salt in a large bowl. Cover and marinate overnight or ideally 24hrs
  2. Remove the chicken and pat dry with towell disposing of buttermilk
  3. Turn oven on to 200 degrees
  4. Beat 1 egg with 1TBSP water in a bowl/dish to dip chicken
  5. Place all the crumb coating ingredients in a food processor and blitz until combined and nuts are chopped coarsely - place in another bowl
  6. setup an oven tray for baking with a cooling rack over the top (this will provide air flow when baking)
  7. Dip each peice of chicken in egg wash then coat liberally with crumb before placing on tray with rack
  8. Clean hands then spray each piece of chicken with oil or drizzle lightly if you don't have a spray bottle.
  9. Place baking tray in oven and cook until juices in largest pieces run clear or internal temp of 71 degrees (~40mins).

Serve with our Pecan Oil Cauliflower Puree as pictured or mashed sweet potato and your favourite steamed greens

Silky Cauliflower Puree with Pecan Oil

Are you searching for a delectable low carb side dish to pair with your protein-packed main course? Look no further! This superb velvety cauliflower puree is the perfect complement to any meal. With its creamy texture, mild nutty flavour, and subtle sweet pecan finish, this dish is sure to tantalise your taste buds.

Simple and Nutritious

Not only is this cauliflower puree incredibly delicious, but it is also super simple to make. All you need are a few basic ingredients and a blender/immersion blender to whip up this nutritious side dish. Packed with fibre, vitamin C, and folate, this puree not only tastes amazing but also provides essential nutrients to fuel your body.

Perfect Pairing

Whether you're serving up a juicy steak, a piece of grilled marinated tofu, or a beautifully crumbed fillet of chicken, this cauliflower puree is the ideal side dish to complete your plate.

This recipe is:

  • Low carb
  • Gluten free
  • Dairy free option if using coconut cream
  • tablespoons pecan oil
  • 1 large (8-ounce; 225g) yellow onion, thinly sliced
  • 3 large cloves garlic, thinly sliced
  • 1 (2-pound; 925g) head cauliflower, trimmed and cut into florets
  • 1 cup cream or coconut cream
  • 1 cup vegetable/chicken stock
  • sprigs thyme
  • salt to taste


  1. Add Pecan oil to a large saucepan over low-medium heat. Add onion and garlic and cook, stirring often, until softened and translucent, about 5 minutes; lower heat as necessary to prevent browning.
  2. Add cauliflower, cream or coconut cream and thyme. Cover, bring to a simmer, and cook for 5mins until cauliflower is tender. Uncover and continue to simmer, stirring occasionally, until liquid is reduced by about three-quarters, about 20 minutes. Discard thyme sprig.
  3. Transfer to a blender or a container for immersion blender, blend cauliflower and liquid to form a very smooth purée. Season with salt and serve into individual portions with a further drizzle of pecan oil.                                   (You can adjust purée consistency as needed: Thicken by cooking down further while stirring often over low heat in a wide nonstick skillet, or thin by whisking in liquid, such as stock, cream, or water.) 


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