Buttermilk Pecan Chicken Recipe
Ingredients
| 3 tablespoons unsalted butter or margarine | ||
| 3/4 cup low-fat buttermilk | ||
| Egg | 1 Large | |
| All purpose flour | 1 Cup (16 tbs) | |
| Pecans | 1 Cup (16 tbs) | |
| Sesame seeds | 1/4 Cup (16 tbs) | |
| Paprika | 1 Tablespoon | |
| Salt | 3/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| 2 broiler-fryer chickens (2 1/2 to 3 pounds each), skinned and cut into 16 pieces | ||
| Pecan halves | 14 | |
| 1 tablespoon unsalted butter or margarine | ||
| Cherry tomatoes | 1 Pint (For the tomatoes:) | |
| Sugar | 1/4 Teaspoon (For the tomatoes:) | |
| Salt | 1/8 Teaspoon (For the tomatoes:) | |
Directions
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.
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.
Chef
