Recipe - Buttermilk-Pecan Chicken Fingers

6 Skinned and boned chicken
breast halves
1 cup All purpose flour
1 cup Pecans; toasted and ground
One fourth cup Sesame seeds
1 tablespoon Paprika
Three fourths teaspoon Salt
1/8 teaspoon Pepper
1 lg Egg; lightly beaten
1 cup Buttermilk
1/3 cup Butter or margarine; melted
Garnishes: lettuce; lemon
slices

Cut each chicken breast half into 4 strips. Combine flour and next 5
ingredients; set aside.

Combine egg and buttermilk. Dip chicken strips into buttermilk mixture, and
dredge in flour mixture.

Pour butter into a 15x10x1 inch jellyroll pan; add chicken, turning to
coat. Bake at 375 for 30 minutes; drain. Garnish, if desired. Yield 24
appetizer servings.

Recipe by: Southern Living 1993 Annual Recipes

Posted to MCRecipe Digest V1 #838 by L979@aol.com on Oct 12, 1997