Recipe - Buttermilk-Pecan Chicken

1 Egg; slightly beaten
One half cup Buttermilk
2/3 cup Allpurpose flour
2/3 cup Pecans; ground
2 tablespoon Sesame seeds
1 teaspoon Paprika
One half teaspoon Salt
One fourth teaspoon Black pepper
1/3 cup Butter or margarine; melted
1 Broilerfryer chicken; cut
up
One half cup Pecans; broken
Salad greens; optional
Orange wedges; optional

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
hte buttermilk, mixture, then into the flourpecan 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.
Posted to MCRecipe Digest V1 #928 by Nancy Berry nlberry@prodigy.net on
Nov 28, 1997