Prep 15 mins
Cook 1 hr
This is from a taste of home magazine. A woman named Diane Hixon entered it in a chicken recipe contest. It won Grand Champion I didn't see it here on zaar so I thought I'd post it!! This is sooo good! So moist and flavorful!
- 1 cup baking mix
- 1⁄3 cup pecans, finely chopped
- 2 teaspoons paprika
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon poultry seasoning
- 1⁄2 teaspoon rubbed sage
- 1 (2 -3 lb) broiler-fryer chickens
- 1⁄2 cup evaporated milk
- 1⁄3 cup butter, melted
- Preheat oven to 350°F.
- In a shallow dish, combine biscuit mix, pecans and seasoning; mix well.
- Dip chicken pieces in milk; coat generously with pecan mixture.
- Place in a lightly greased 13 x 9 x 2 inch baking dish. Drizzle butter over chicken.
- Bake, uncovered for 1 hour or until juices run clear.
Had higher hopes for this chicken, especially after reading CarrolJ's review. I had boneless breasts (1.3 lbs.) and scaled down the recipe accordingly, but used everything called for and followed directions. The chicken was dry and somewhat bland. I served it with a flavorful rice pilaf, and it tasted very good when combined with bites of rice and another creamy vegetable side dish. On its own, I'm afraid this chicken was only so-so. I wonder if bone-in chicken pieces would make a remarkable difference. Otherwise, not too memorable.
This chicken has wonderful flavor. I think it would be even better if at least 1/2 teaspoon of black or white pepper were added as well. I will make this again but will cook for about 45-50 minutes since the boneless thighs I made were a little darker brown than I would have liked cooking for a hour. But the flavor of both the meat and the breading was fabulous! Thanks for sharing this great recipe! It would be great for company since it is pretty easy to make and makes a lovely presentation.