Oven fried buttermilk pecan chicken recipe

Pecans have a rich and mild taste, and their presence in the coating of this chicken recipe will keep you from missing the deep fryer. The preparation and cooking of this chicken recipe will take about 1-1/2 hours, but you will not be slaving over the stove for most of that time.

Often at the grocery store you can find packages of whole chickens already cut up. Those would be perfect for this recipe. Then you would only have to pull the skins off the chicken and you would be ready to go.

Recipe ingredients:

3 Tablespoons butter

3/4 cup low-fat buttermilk

1 egg

1 cup all purpose flour

1 cup ground pecans

1/4 cup sesame seeds

1 Tablespoon paprika

3/4 teaspoon salt

1/8 teaspoon pepper

2 chickens (about 2-1/2 to 3 pounds each), skinned, and cut up into 16 pieces

Once the chicken pieces are skinned and washed off in cold water, set your oven for 375 degrees F. Melt the butter and pour it into a shallow roasting pan big enough to accommodate 16 pieces of chicken. Or, use two roasting pans. If using two pans, you might need to melt a couple more Tablespoons of butter. In a pie plate, whisk the egg into the buttermilk. Next pour the flour onto a large piece of wax paper and mix it with the ground pecans, sesame seeds, paprika, salt, and pepper. Dip the chicken pieces in the buttermilk egg and then coat the wet chicken in the flour and pecan mix. When placing the coated chicken pieces into the roasting pan, roll them in the melted butter.

Once all the chicken is coated and in the roasting pan, bake it uncovered for 1 hour or until juices are running clear. Puncture a thigh piece to see if the juices are clear. You do not need to turn the chicken pieces while they are baking.

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