Prep 15 mins
Cook 1 hr 15 mins
A true Southern delicacy from the landmark Savannah restaurant, "The Lady and Sons". To really be authentic, drizzle warm honey over the chicken. From "The Lady & Sons Savannah Country Cookbook" by Paula H. Deen.
- 8 tablespoons butter
- 1 cup buttermilk
- 1 egg, lightly beaten
- 1 cup all-purpose flour
- 1 cup ground pecans
- 1 tablespoon salt
- 1 tablespoon paprika
- 1⁄8 teaspoon pepper
- 1⁄4 cup sesame seeds
- 2 (2 1/2 lb) chicken, cut into quarters or 2 (2 1/2 lb) pecan halves
- Preheat oven to 350°F.
- Melt butter in a 10 x 15-inch baking pan.
- In a shallow dish, combine buttermilk and egg.
- In another dish combine flour, pecans, salt, paprika, pepper, and sesame seeds.
- Dip chicken in buttermilk, then in flour.
- Place skin side down in melted butter.
- Turn to coat and leave skin side up.
- Sprinkle with pecan halves.
- Bake for 1 1/4 hours.
Terrific! DH loved this, too. I drizzled some maple syrup on top, my honey was not runny enough, and returned to oven for the last 5 minutes. Devine!
Awesome recipe! To help the crust stick to the chicken put the "breaded" chicken on a cookie rack to air-dry on both sides for 20-30 minutes before baking...works everytime!
I thought this "crust" was great, but had trouble getting it to "stick" to the chicken..I may dust in a little plain flour next time before putting in the egg mixture. I used Boneless Skinless chicken thighs a breasts, kept the meat moist and tender....A great idea for a special dinner. Use the blender to whizz your pecans or they dont really get fine enough, IMHO.