Buttermilk Pecan Chicken

The original owner of our Inn won a national contest with this recipe in the 1960's. We still serve it today in our restaurant.

2 chickens, cut in serving pieces
1/2 c.butter or margarine
2 c. buttermilk
2 eggs slightly beaten
1 c. flour
1 c. chopped pecans
1 tbsp. paprika
1 tbsp. salt
1/8 tsp. pepper
1/4 c. sesame seeds
1/4 c. pecan pieces

Melt butter in large shallow dish, 13" x 9". Mix buttermilk with eggs in shallow dish. Mix flour, chopped pecans, paprika, salt, pepper and sesame seeds in another. Dip chicken into buttermilk mixture, then flour mixture. Place skin side down in melted butter in baking dish, then turn pieces to coat chicken and place skin side up. Place pecans around chicken and bake in 350 for 1 3/4 hrs or until tender and golden brown. Garnish with parsley and cherry tomatoes. Serves 8.

Recipe Summary:
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 1 3/4 hrs

Other recipes by Patchwork Quilt Country Inn:
Caramel French Toast
Baked Oatmeal
Grape Salad
Honey Mustard Dressing
Creamed Cabbage
Cucumber Slaw
Escalloped Pineapple
Diced Potato Souffle
Oven Omelet
Amish Wedding Steak
Pumpkin Mousse
Fudge Macaroon Pie
Frozen Lemon Cream

Recipe Provided By:
Patchwork Quilt Country Inn
Middlebury, IN

Middlebury Bed and Breakfast Inns