Baked Pecan Chicken with Lemon Rice Dressing
- 1 cup buttermilk
- 1 egg, beaten
- 1 cup all-purpose flour
- 1 cup pecan meal
- 1/2 cup grated Parmesan cheese
- 1 tablespoon sweet paprika
- 1 tablespoon salt
- cayenne pepper to taste
- 2 broiler-fryer chickens, cut into serving pieces (16 pieces)
- 3/4 cup cup pecan halves
Preheat the oven to 350 degrees. Pour the butter into a large baking dish and set aside.
Combine the buttermilk and egg in a shallow bowl and whisk to blend.
Combine the flour, pecan meal, Parmesan cheese, paprika, salt and cayenne in another shallow bowl and stir to blend.
Dip the chicken pieces first in the egg mixture then in the flour mixture, coating evenly. Put the chicken pieces in the prepared baking dish, turning them to coat evenly with the butter. Arrange the chicken pieces in the baking dish, skin side up. Arrange the pecan halves evenly over the chicken.
Bake until the chicken is nicely browned and the juices run clear, about 1 hour. Serve immediately.
Click here to see Lemon Rice Dressing side dish.