The pecan halves are more appetizing-looking when you put them on top of the chicken during the last ten minutes of baking; the nuts get a delicious-looking brown. I come back to this recipe when I want something that's never fail.


  • 1 egg
  • 1/2 cup buttermilk
  • 3/4 cup pecan halves, divided
  • 1/2 cup flour
  • 1/2 cup ground pecans
  • 2 teaspoons paprika
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon pepper
  • 2 tablespoons sesame seed
  • 4 chicken breast halves
  • 1/4 cup oil


In a mixing bowl beat egg with buttermilk. Chop 1/2 cup of pecans coarsely, reserving remaining halves for garnish. On a sheet of wax paper mix together chopped pecans, flour, paprika, salt, pepper and sesame seed. Dip chicken pieces in buttermilk mixture; then pecan mixture. Pour oil in shallow baking pan. Place chicken breasts, skin side down, in pan and turn to coat with oil; finishing with skin side up. Bake, uncovered, at 350oF 45 to 50 minutes, or until cooked through. During last 10 minutes of baking, place reserved pecan halves on top of chicken.

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Submitted 9/5/05.
Submitted By: Lionel Mandrake