| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy, Grains |
Indian |
Chicken |
6 |
Servings |
INGREDIENTS
| 1 |
|
Egg; slightly beaten |
| 1/2 |
c |
Buttermilk |
| 2/3 |
c |
All-purpose flour |
| 2/3 |
c |
Pecans; ground |
| 2 |
tb |
Sesame seeds |
| 1 |
ts |
Paprika |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/3 |
c |
Butter or margarine; melted |
| 1 |
|
Broiler-fryer chicken; cut up |
| 1/2 |
c |
Pecans; broken |
|
|
Salad greens; optional |
|
|
Orange wedges; optional |
INSTRUCTIONS
Recipe by: Midwest Living, June 1996 Preheat the oven to 375 degrees. In a
shallow dish, combine the egg and buttermilk. In another shallow dish, stir
together the flour, ground pecans, sesame seed, paprika, salt and pepper.
Pour the butter into another shallow dish. Rinse the chicken; pat dry with
paper towels. Skin the chicken, if you like. Dip the chicken pieces into
hte buttermilk, mixture, then into the flour-pecan mixture, then into the
butter. Place the pieces, meaty side up, on a rack in a shallow roasting
pan. Sprinkle the broken pecans over the chicken. Bake for 45 to 55
minutes, or until the chicken is tender and no longer pink, and the coating
is golden brown. If desired, spoon the pecans on the bottom of the roasting
pan onto the chicken. If you like, garnish with greens and orange wedges.
Serves 4 to 6.
Recipe From: The Patchwork Quilt Country Inn near Middlebury, Indiana.
Posted to MC-Recipe Digest V1 #928 by Nancy Berry <nlberry@prodigy.net> on
Nov 28, 1997
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