Buttermilk-Pecan Chicken Fingers

Can be served as a main dish or appetizer. Real butter produces a better crust as opposed to margarine. Southern Living 1993 Annual Recipes.

• Ready In: 50 mins
• Serves: 4-6

Ingredients

• 6  boneless skinless chicken breast halves
• 1  cup all-purpose flour
• 1  tablespoon paprika
• 1⁄4 cup sesame seeds
• 3⁄4 teaspoon salt (to taste)
• 1⁄8 teaspoon pepper
• 1  cup pecan halves, toasted and ground
• 1  large egg, lightly beaten
• 1  cup buttermilk
• 1⁄3 cup butter, melted

Directions

1. Preheat oven to 350°.
2. Melt butter in a 9 x 13-inch baking dish or jellyroll pan and set aside.
3. Cut each chicken breast half into 4 strips.
4. Combine flour, paprika, sesame seeds, salt, pepper, toasted & ground pecans; set aside.
5. Whisk together egg and buttermilk. Dip chicken strips into buttermilk mixture and dredge in flour mixture pressing to adhere.
6. Add chicken to the baking pan with butter, turning to coat. Bake for about 30 minutes; drain on paper napkins.