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Cane River Pecan Company
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Baked Pecan Chicken with Lemon Rice Dressing

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Serves 6–8

Ingredients

  • 1 cup buttermilk
  • 1 egg, beaten
  • 1 cup all-purpose flour
  • 1 cup pecan meal
  • 1/2 cup grated Parmesan cheese
  • 1 tbsp sweet paprika
  • 1 tbsp salt
  • Cayenne pepper, to taste
  • 2 broiler-fryer chickens, cut into serving pieces (16 pieces)
  • 3/4 cup pecan halves
  • 4 tbsp unsalted butter, melted

Directions:

  1. Preheat oven to 350°F. Pour melted butter into a large baking dish and set aside.
  2. In a shallow bowl, whisk together buttermilk and beaten egg.
  3. In another shallow bowl, combine flour, pecan meal, Parmesan, paprika, salt, and cayenne.
  4. Dip each chicken piece in the buttermilk mixture, then dredge in the flour mixture, coating evenly.
  5. Place chicken pieces in prepared baking dish, turning to coat with butter. Arrange skin-side up.
  6. Scatter pecan halves evenly over chicken.
  7. Bake uncovered for about 1 hour, until chicken is golden brown and juices run clear.
  8. Serve hot with Lemon Rice Dressing on the side.

Categories: Entrees, Intermediate,

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