Recipe - Buttermilk Pecan Chicken

2 Broiler/fryer chickens; cut
into serving size pieces
One half cup Butter or margarine; melted
1 cup Buttermilk
1 Egg; slightly beaten
1 cup Flour
1 cup Pecans; ground
1 tablespoon Paprika
1 tablespoon Salt
1/8 teaspoon Pepper
One fourth cup Sesame seeds
One fourth cup Pecan halves
Parsley; for garnish
Cherry tomatoes; for garnish

Melt butter in 13x9x2" baking dish. Mix buttermilk with egg in shallow
dish. Mix flour, ground pecans, paprika, salt, pepper and sesame seeds in
another shallow dish. Dip chicken in buttermilk mixture and then in flour
mixture. Place skin side down in melted butter in baking dish, then turn to
coat. Place pecan halves around chicken. Bake in moderate, 350 degree, oven
for 1 Three fourths hours or until chicken is tender and golden brown. Garnish with
parsley and cherry tomatoes.

Source: Frances Johnson, Stamford (Nebr.) Centennial Cookbook Formatted by:
Nancy Filbert; March, 1995
Posted to MCRecipe Digest V1 #928 by Nancy Berry nlberry@prodigy.net on
Nov 28, 1997