Buttermilk-Pecan Chicken



8 servings

Recipe from

Southern Living


1 cup buttermilk
1 large egg
1 cup all-purpose flour
1 tablespoon salt
1 tablespoon paprika
1/8 teaspoon pepper
1 cup ground pecans
1/4 cup sesame seeds
2 (2 1/2- to 3 1/2-pound) cut-up fryers
1/2 cup corn oil
1/4 cup finely chopped pecans


Stir together buttermilk and egg in a small bowl until blended.

Stir together flour and next 5 ingredients in a small bowl. Dip chicken pieces in buttermilk mixture, and dredge in flour mixture. Quickly dip in oil, and drain. Place, skin side up, in a large roasting pan; sprinkle with chopped pecans.

Bake at 350° for 1 hour and 30 minutes.

Margaret Young, Charlotte, North Carolina,

Southern Living

November 1997