Buttermilk-pecan chicken fingers
24 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Skinned and boned chicken breast halves | |
| 1 | cup | All purpose flour |
| 1 | cup | Pecans; toasted and ground |
| ¼ | cup | Sesame seeds |
| 1 | tablespoon | Paprika |
| ¾ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | large | Egg; lightly beaten |
| 1 | cup | Buttermilk |
| ⅓ | cup | Butter or margarine; melted |
| Garnishes: lettuce; lemon slices | ||
Directions
Cut each chicken breast half into 4 strips. Combine flour and next 5 ingredients; set aside.
Combine egg and buttermilk. Dip chicken strips into buttermilk mixture, and dredge in flour mixture.
Pour butter into a 15x10x1 inch jellyroll pan; add chicken, turning to coat. Bake at 375 for 30 minutes; drain. Garnish, if desired. Yield 24 appetizer servings.
Recipe by: Southern Living 1993 Annual Recipes Posted to MC-Recipe Digest V1 #838 by L979@... on Oct 12, 1997