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Pecan-encrusted chicken pieces are baked to tender, golden perfection.

Buttermilk Pecan Chicken

2 broiler-fryer chickens, cut in serving pieces
1/2 cup margarine or butter
1 cup buttermilk
1 large egg, slightly beaten
1 cup all-purpose flour
1 cup ground pecans
1 tablespoon paprika
1 tablespoon salt
1/8 tablespoon pepper
1/4 cup sesame seeds
1/4 cup pecan halves

1. Melt margarine in large shallow baking dish (about 13x9x2 inches).
2. Mix buttermilk with egg in one shallow dish, and flour, ground pecans, paprika, salt, pepper and sesame seeds in another.
3. Dip chicken in buttermilk mixture, then in flour mixture. Place skin side down in melted margarine in baking dish, then turn chicken pieces to coat with margarine and place skin side up.
4. Place pecan halves on each piece of chicken and bake in 350*F oven 1 1/4 hours, until tender and golden brown. Garnish with parsley and cherry tomatoes.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.