1/2 cup margarine, melted
1 cup buttermilk
1 egg
1 cup flour
1 cup ground pecans
1/4 cup sesame seeds
1 tablespoon paprika
1 tablespoon salt
1/8 tablespoon freshly ground black pepper
2 broiler-fryer chickens, cut into 10 pieces
1/4 cup pecan halves
parsley sprigs for garnish, optional
cherry tomatoes, for garnish, optional


1. Preheat oven to 350 degrees F. In large shallow baking dish, about 13 x 9 x 2-inches, place margarine. In second shallow dish, whisk together buttermilk and egg and in third shallow dish, combine flour, ground pecans, sesame seeds paprika, salt and pepper.
2. Dip chicken in buttermilk mixture, then in flour mixture. Place chicken skin side down in dish with margarine, then turn to coat with margarine and place skin side up. Place pecan halves on each piece of chicken and bake in oven until tender and golden brown about 1 1/4 hours.
3. Garnish if desired with parsley and cherry tomatoes.

Buttermilk of times past was the liquid left over after butter was churned. Today it is made commercially by adding special bacteria to nonfat or lowfat milk, giving it a slightly thickened texture and tangy flavor. Some manufacturers add flecks of butter to give it an authentic look.

Buttermilk Pecan Chicken
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