Buttermilk Pecan Chicken
|Unsalted butter/Margarine||3 Tablespoon|
|Low fat buttermilk||3⁄4 Cup (12 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Ground pecans||4 Ounce|
|Sesame seeds||1⁄4 Cup (4 tbs)|
|Salt||3⁄4 Teaspoon (adjust quantity as per taste)|
|Black pepper||1⁄8 Teaspoon|
|Fryer chicken||6 Pound, skinned and cut into 16 pieces (2 whole, 3 pounds each)|
|Unsalted butter/Margarine||1 Tablespoon|
|Cherry tomatoes||1 Pint, stemmed (2 cups)|
1. Preheat the oven to 375°F. Place the butter in a large shallow roasting pan and put in the oven to melt. Meanwhile, in a pie plate, whisk the buttermilk and egg. On a piece of wax paper, toss the flour, with the ground pecans, sesame seeds, paprika, salt, and pepper.
2. Dip the chicken pieces into the buttermilk mixture, then coat with the pecan mixture. Roll the chicken in the melted butter, then arrange in a single layer in the roasting pan. Top each piece with a pecan half if you wish.
3. Bake the chicken, uncovered, without turning, for 1 hour or until golden and the juices run clear when a thigh is pricked with a fork.
4. Meanwhile, prepare the cherry tomatoes: In a 12-inch nonstick skillet, melt the butter over moderately high heat. Add the tomatoes, sugar, and salt. Stir and shake the skillet for 4 minutes or just until the tomatoes are heated and their skins start to wrinkle. Arrange the chicken on a platter and surround with the tomatoes. Serve with Succotash and large helpings of Mashed Potatoes.