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| Buttermilk Pecan Chicken |
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| 2 |
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broiler-fryer chickens, cut in serving pieces |
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| 1/2 cup |
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Mazola margarine |
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| 1 cup |
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buttermilk |
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| 1 |
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egg, slightly beaten |
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| 1 cup |
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flour |
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| 1 cup |
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ground pecans |
|
| 1 Tbs |
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paprika |
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| 1 Tbs |
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salt |
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| 1/8 Tbs |
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pepper |
|
| 1/4 cup |
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sesame seeds |
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| 1/4 cup |
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pecan halves |
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| 1 |
Melt margarine in large shallow baking dish (about 13x9x2 inches). |
| 2 |
Mix buttermilk with egg in one shallow dish, and flour, ground pecans, paprika, salt, pepper and sesame seeds in another. |
| 3 |
Dip chicken in buttermilk mixture, then in flour mixture. Place skin side down in melted margarine in baking dish, then turn chicken pieces to coat with margarine and place skin side up. |
| 4 |
Place pecan halves on each piece of chicken and bake in 350 degree F.(moderate) oven 1 1/4 hrs, until tender and golden brown. |
| 5 |
Garnish with parsley and cherry tomatoes. |
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| Servings: 4 |
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| Recipe Type |
| Main Dish, Poultry |
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| Recipe Source |
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