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.