Buttermilk pecan chicken

Yield: 8 servings

Measure Ingredient
3 tablespoons Unsalted butter or margarine
¾ cup Buttermilk, low-fat
1 large Egg
1 cup All-purpose flour
1 cup Pecans; ground
¼ cup Sesame seeds
1 tablespoon Paprika
1 tablespoon Unsalted butter or margarine
1 pint Cherry tomatoes; stemmed
¾ teaspoon Salt; or to taste
⅛ teaspoon Black pepper
2 2 1/2-3 lb broiler-fryer chicken, skinned and cut-up
14 Pecan halves; optional
¼ teaspoon Sugar
⅛ teaspoon Salt

FOR THE TOMATOES

Recipe by: Reader's Digest Down Home Cooking - ISBN 0-89577-646-4 Preparation Time: 1:30

1. Preheat the ocen to 375 F. Plce 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 mins 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 mashed potatoes and succotash.

Makes 8 servings

NOTES : This is a prize-winning recipe from Arletta Lovejoy, founder of

the Patchwork Quilt Country Inn. It won 1st place in a 1970 National Chicken Cooking Contest.

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