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Buttermilk Pecan Chicken

Western.Chefs's picture
  Unsalted butter/Margarine 3 Tablespoon
  Low fat buttermilk 3⁄4 Cup (12 tbs)
  Egg 1 Large
  All purpose flour 1 Cup (16 tbs)
  Ground pecans 4 Ounce
  Sesame seeds 1⁄4 Cup (4 tbs)
  Paprika 1 Tablespoon
  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)
  Pecan halves 14
For tomatoes
  Unsalted butter/Margarine 1 Tablespoon
  Cherry tomatoes 1 Pint, stemmed (2 cups)
  Sugar 1⁄4 Teaspoon
  Salt 1⁄8 Teaspoon

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.

Recipe Summary

Difficulty Level: 
Main Dish
Cook Time: 
60 Minutes

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Buttermilk Pecan Chicken Recipe