Ingredients Jump to Instructions ↓

  1. 1/2 cup margarine, melted

  2. 1 cup buttermilk

  3. 1 egg

  4. 1 cup flour

  5. 1 cup ground pecans

  6. 1/4 cup sesame seeds

  7. 1 tablespoon paprika

  8. 1 tablespoon salt

  9. 1/8 tablespoon freshly ground black pepper

  10. 2 broiler-fryer chickens, cut into 10 pieces 1/4 cup pecan halves parsley sprigs for garnish, optional cherry tomatoes, for garnish, optional

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. In large shallow baking dish, about 13 x 9 x 2-inches, place margarine. In second shallow dish, whisk together buttermilk and egg and in third shallow dish, combine flour, ground pecans, sesame seeds paprika, salt and pepper.

  2. Dip chicken in buttermilk mixture, then in flour mixture. Place chicken skin side down in dish with margarine, then turn to coat with margarine and place skin side up. Place pecan halves on each piece of chicken and bake in oven until tender and golden brown about 1 1/4 hours.

  3. Garnish if desired with parsley and cherry tomatoes.


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