| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs, Grains |
|
Poultry |
8 |
Servings |
INGREDIENTS
| 2 |
|
Broiler/fryer chickens; cut into serving size pieces |
| 1/2 |
c |
Butter or margarine; melted |
| 1 |
c |
Buttermilk |
| 1 |
|
Egg; slightly beaten |
| 1 |
c |
Flour |
| 1 |
c |
Pecans; ground |
| 1 |
tb |
Paprika |
| 1 |
tb |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
Sesame seeds |
| 1/4 |
c |
Pecan halves |
|
|
Parsley; for garnish |
|
|
Cherry tomatoes; for garnish |
INSTRUCTIONS
Melt butter in 13x9x2" baking dish. Mix buttermilk with egg in shallow
dish. Mix flour, ground pecans, paprika, salt, pepper and sesame seeds in
another shallow dish. Dip chicken in buttermilk mixture and then in flour
mixture. Place skin side down in melted butter in baking dish, then turn to
coat. Place pecan halves around chicken. Bake in moderate, 350 degree, oven
for 1 3/4 hours or until chicken is tender and golden brown. Garnish with
parsley and cherry tomatoes.
Source: Frances Johnson, Stamford (Nebr.) Centennial Cookbook Formatted by:
Nancy Filbert; March, 1995
Posted to MC-Recipe Digest V1 #928 by Nancy Berry <nlberry@prodigy.net> on
Nov 28, 1997
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