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BUTTERMILK PECAN CHICKEN


May 4, 2016 Facebook Twitter LinkedIn Google+ Uncategorized


½ cup margarine

1 cup buttermilk

1 slightly beaten egg

1 cup flour

1 cup pecan meal

1 tablespoon paprika

1 tablespoon salt

Pepper to taste

¼ cup sesame seeds

4 or 5 chicken breasts or 1 whole chicken, cut up

¼ cup pecan halves
Melt margarine in a 13 x 9 x 2 inch baking dish. Blend buttermilk and eggs in shallow dish. Combine flour, pecan meal, paprika, salt, pepper, and sesame seeds in a separate dish. Dip chicken in buttermilk, roll in flour mixture. Place chicken, skin side down, in melted margarine in baking dish, turning each piece to coat well. Bake at 350 F for 1 hour and 15 minutes or until tender. About 30 minutes before being done, place pecan halves on each piece.

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