Buttermilk-pecan Chicken Fingers
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs, Dairy | All newly t, Appetizers, Poultry | 24 | Servings | |
INGREDIENTS
| 6 | Skinned and boned chicken | |
| breast halves | ||
| 1 | c | All purpose flour |
| 1 | c | Pecans, toasted and ground |
| 1/4 | c | Sesame seeds |
| 1 | T | Paprika |
| 3/4 | t | Salt |
| 1/8 | t | Pepper |
| 1 | Egg, lightly beaten | |
| 1 | c | Buttermilk |
| 1/3 | c | Butter or margarine, melted |
| Garnishes: lettuce, lemon | ||
| slices |
INSTRUCTIONS
Cut each chicken breast half into 4 strips. Combine flour and next 5 ingredients; set aside. Combine egg and buttermilk. Dip chicken strips into buttermilk mixture, and dredge in flour mixture. Pour butter into a 15x10x1 inch jellyroll pan; add chicken, turning to coat. Bake at 375 for 30 minutes; drain. Garnish, if desired. Yield 24 appetizer servings. Recipe by: Southern Living 1993 Annual Recipes Posted to MC-Recipe Digest V1 #838 by L979@aol.com on Oct 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 119
Calories From Fat: 66
Total Fat: 7.7g
Cholesterol: 27.1mg
Sodium: 204.7mg
Potassium: 123.6mg
Carbohydrates: 5.8g
Fiber: <1g
Sugar: <1g
Protein: 7g