Photo: Pecan Chicken Recipe
Ingredients
- 8 tablespoons (1 stick) butter
- 1 cup buttermilk
- 1 egg, lightly beaten
- 1 cup all-purpose flour
- 1 cup ground pecans
- 1 teaspoon salt
- 1 tablespoon paprika
- 1/8 teaspoon pepper
- 1/4 cup sesame seeds
- 2 (2 1/2-pound) chickens, cut into quarters or pieces
- 1/4 cup pecan halves
- 1 cup mixed red and green grapes
Directions
Preheat the oven to 350 degrees F.
Melt butter in a 10 by 15-inch baking pan. In a shallow dish, combine buttermilk and egg. In another dish combine flour, pecans, salt, paprika, pepper, and sesame seeds. Dip chicken in buttermilk then in flour. Place skin side down in melted butter. Turn to coat and leave skin side up. Sprinkle with pecan halves. Bake for 1 hour and 25 minutes. Half way through cooking, toss the grapes onto the baking pan as well.
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By patsdreams
Maricopa, AZ
on October 03, 2011
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The chicken was great I decided instead of throwing out the remaining buttermilk mixture and the dry mixture to combine them add some flour and baking powder to the consistency of a biscuit they were great with a little bit of butter, and complimented my chicken nicely.
By WyldStalyn
Cleveland, OH
on April 18, 2011
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First off, I think this recipie is incorrect. In the Lady and Sons Cookbook, I do believe it calls for a TABLESPOON of salt and a cook time of 1 hour and 15 minutes, which should take care of the dryness mention in earlier reviews. It does not call for the grapes either, which I omit. I usually let the chicken marniate in the buttermilk and egg mixture, allowing it to soak up some of the buttermilk goodness. My family loves the recipie from the cookbook. To me, it seems like a baked "fried" chicken.
By supah_2002_12780333
raleigh, 73
on August 01, 2010
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I picked this recipe out of the book I bought at Lady & Sons last summer. I decided to go online and read reviews to see what tips other people might have left about cooking this dish. After reading what people said about the pecan crust being bland I added extra salt , paprika, and pepper, as well as cayanne, red pepper flakes, and cinnamon.
I used bone in chicken breasts and as a rule of thumb I always brine then marinate them before baking so that they dont dry out. This step really kept the chicken moist and juicy even after being in the oven for almost an hour and a half.
We were really excited to taste it because it smelled so delicious while it was baking. I have to say though, even with the things I added the crust had very little flavor. If I made it again I would up the seasonings in the flour mixture, but I probably wont try again. It is too close to Emeril's pecan crusted chicken fingers and they have a lot more flavor. Love me some Paula though, oh well.
Read all 14 reviews