Buttermilk-Pecan Chicken

Recipe Ingredients

1		Egg - slightly beaten
1/2 cup	118ml	Buttermilk
2/3 cup	41g / 1.4oz	All-purpose flour
2/3 cup	157ml	Pecans - ground
2 tablespoons	30ml	Sesame seeds
1 teaspoon	5ml	Paprika
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Black pepper
1/3 cup	65g / 2.3oz	Butter or margarine - melted
1		Broiler-fryer chicken - cut u
1/2 lb	227g / 8oz	-- (up to 3)
1/2 cup	118ml	Pecans - broken
		Salad greens - optional
		Orange wedges - optional

Recipe Instructions

Recipe by: Midwest Living, June 1996 Preheat the oven to 375 degrees. In a shallow dish, combine the egg and buttermilk. In another shallow dish, stir together the flour, ground pecans, sesame seed, paprika, salt and pepper. Pour the butter into another shallow dish. Rinse the chicken; pat dry with paper towels. Skin the chicken, if you like. Dip the chicken pieces into the buttermilk, mixture, then into the flour-pecan mixture, then into the butter. Place the pieces, meaty side up, on a rack in a shallow roasting pan. Sprinkle the broken pecans over the chicken. Bake for 45 to 55 minutes, or until the chicken is tender and no longer pink, and the coating is golden brown. If desired, spoon the pecans on the bottom of the roasting pan onto the chicken. If you like, garnish with greens and orange wedges. Serves 4 to 6.

Recipe From: The Patchwork Quilt Country Inn near Middlebury, Indiana.

Source:
Monica Pefley - Fidonet National Cooking Echo

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