Index A-Z

Chicken with Buttermilk & Pecans

Chicken

Ingredients

 
  • 1 chicken, cut into portions
  • Oil or margarine
  • 150-200 ml buttermilk
  • 1 egg slightly beaten
  • ½ cup flour
  • ½ cup (± 75 g) ground pecans
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • pepper to taste
  • 30 ml sesame seeds
  • 50 ml (± 25 g) pecan halves
     

Method

  1. Grease a large baking pan with oil or margarine.
  2. Mix buttermilk and egg in a shallow dish.
  3. In another shallow dish, mix together flour, ground pecans, paprika, salt, pepper and sesame seeds.
  4. Dip the chicken portions into the buttermilk mixture, then in the flour-nut mixture. Arrange chicken pieces, skin side up, in the baking pan.
  5. Spray or brush lightly with oil and place the pecan halves on the chicken pieces.
  6. Cover with aluminium foil and bake in oven at 180 °C for about 1¼ to 1½ hours, or until golden brown and done. Remove the foil for the last 15 minutes of the baking time if the chicken is not browned to your liking.
  7. Garnish with parsley and cherry tomatoes.


 

Serves 4


 

Recipe modified from:

RedBird Farm Chickens
www.redbirdchicken.com/whole_chicken_cutup_into_parts.htm

Recipe
Collection
Home Page
| Breakfast | Starters | Soups | Fish | Vegetables | Casseroles |
| Beef | Chicken | Lamb | Pork | Venison | Rice, Pasta & Potatoes |
| Eggs and Dairy Products | Herbs and Spices | Diabetic |
| Desserts | Drinks | Cookies | Cakes | Miscellaneous |
| Index A-Z | Site Map | Links |
 
 

© 1999 - 2008. Design: Helga Nordhoff