Pecan Chicken

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I really wanted to love this recipe. I saw Paula make it and thought it just sounded fabulous, but it just looked gross. The chicken itself tasted fine, but the coating of the chicken just seemed to add more dishes and more mess and the amount of grease in that pan when I was done was disturbing! I'm sorry Paula because I think your fabulous, but this just was not at all.

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I eagerly tried this recipe because who doesn't like pecans and butter ? The chicken was wonderful, but the batter was a little bland and thick. I might try a variation with no butter and maybe some cayenne pepper to add a little kick to the coating. Maybe even a touch of lemon juice sprinkled over the finished chicken. One stick of butter I think is too much and in fairness, I normally only cook with olive oil or vegetable oil perhaps with a touch of butter for flavoring in sauces.

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I thought this chicken was "just okay". It was very greasy and most of the flavoring went on the skin, which I didn't eat. If I were to do this again, I would use a smaller amount of butter and just spray the dish with a nonstick cooking spray. I also might try it with sknless chicken, although I'm not sure how well the batter would stick onto the chicken that way.

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Loved this dinner! I used only a half a stick of butter & it was still delicious. Also, only had 1/2 cup of buttermilk & seemed plenty. Can't wait to try it with the grapes next time. Side note, I had an extra piece in the fridge & had it cold the next day for lunch & it was still YUMMY!

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I made this a couple of years ago from Paula's first cookbook for my husband and I. It was delicious! I only used one chicken and I left out the grapes and the sesame seeds but it was excellent as is.