The Lady and Sons Pecan Chicken ( Paula Deen )

Total Time
1hr 30mins
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.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Melt butter in a 10 x 15-inch baking pan.
  3. In a shallow dish, combine buttermilk and egg.
  4. In another dish combine flour, pecans, salt, paprika, pepper, and sesame seeds.
  5. Dip chicken in buttermilk, then in flour.
  6. Place skin side down in melted butter.
  7. Turn to coat and leave skin side up.
  8. Sprinkle with pecan halves.
  9. Bake for 1 1/4 hours.
Most Helpful

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!

rosslare March 10, 2016

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!

LisaGoesShopping April 30, 2008

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.

CookbookCarrie February 10, 2003