|
|
Baked Pecan Chicken
1 C. buttermilk
1 egg, beaten
1 C. all-purpose flour
1 C. pecan meal
1/2 C. grated parmesan cheese
1 T. paprika
1 T. salt
Cayenne pepper to taste
2 broiler-fryer chickens, cut into serving pieces
3/4 C. butter
3/4 C. pecan halves
Preheat the oven to 350° F.
Combine the buttermilk and egg in a shallow bowl. Combine the flour, pecan meal,
parmesan cheese, paprika, salt and cayenne in another bowl. Dip the chicken
pieces in the milk-egg mixture, then into the flour-pecan mixture.
Heat the butter in a large baking dish. Place the chicken pieces in the dish,
turning to coat evenly with the butter, ending with the skin side up. Sprinkle
with the pecan halves.
Bake until the chicken is well-browned, about 1 1/2 hours.
Makes about 8 servings.
|
|
