The Lady and Sons Pecan Chicken ( Paula Deen )

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.

• Ready In: 1 hr 30 mins
• Serves: 6-8

Ingredients

• 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 1/2lb)  chicken, cut into quarters or 2 (2 1/2lb)  pecan halves

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.