Buttermilk-Pecan Chicken
Prep: 15 min
Cook: 75 min
Total: 90 min
Serves: 8
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The South knows its way around fried and baked chicken, and this oven version stacks the odds in your favor. A buttermilk-and-egg dip meets a coating of flour, ground pecans, paprika, and sesame seeds, so each piece bakes up nutty, crisp, and golden with pecan halves pressed on top. It is all the crunch of fried chicken with far less fuss and a rich, toasty flavor.
Ingredients
Ingredients
- 1/2 Cup Margarine
- 1 Cup Buttermilk
- 1 - Egg - Slightly Beaten
- 1 Cup All-Purpose Flour
- 1 Cup Pecan - Ground
- 1 Tbsp Paprika
- 1 Tbsp Salt
- 1 - Black Pepper - To Taste
- 1/4 Cup Sesame Seeds
- 2 - Chicken - Disjointed
- 1/4 Cup Pecan Halves
Directions
Directions
- Melt margarine in 13 x 9 x 2-inch baking dish.
- Blend buttermilk and egg in shallow dish.
- Combine flour, ground pecans, paprika, salt, pepper and sesame seed in separate dish.
- Dip chicken in buttermilk; roll in flour mixture.
- Place chicken, skin side down, in melted margarine in baking dish, turning each piece to coat well.
- Place several pecan halves on each piece.
- Bake at 350 degrees for 1 hour and 15 minutes or until tender.
Nutrition
Per serving · 8 servingsCalories
450
Fat
30 g
Saturated fat
8 g
Carbohydrates
30 g
Sugar
1 g
Fiber
3 g
Protein
20 g
Sodium
800 mg
Cholesterol
100 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1/2 Cup Margarine
- 1 Cup Buttermilk
- 1 - Egg - Slightly Beaten
- 1 Cup All-Purpose Flour
- 1 Cup Pecan - Ground
- 1 Tbsp Paprika
- 1 Tbsp Salt
- 1 - Black Pepper - To Taste
- 1/4 Cup Sesame Seeds
- 2 - Chicken - Disjointed
- 1/4 Cup Pecan Halves
