Pecan Crusted Chicken Drumettes With Dried Cherry Salsa

"This recipe is on my New Year's Eve menu and I can't wait to try it! It was printed in the BH&G Appetizers publication."
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Ready In:




  • Preheat oven to 400 degrees.
  • Make the salsa by combining the last 6 ingredients in a food processor. Cover and pulse until nearly smooth.
  • Let stand at room temperature for at least 30 minutes. Or refrigerate, covered, for several days and then bring to room temperature before serving.
  • Grease a large baking pan, or cover with parchment paper.
  • Combine the pecans, flour, cornmeal, salt and pepper in a shallow dish or pie plate.
  • Pour can of evaporated milk in a second dish or pie plate.
  • Dip drumettes in milk and then in the pecan mixture, coating well.
  • Arrange the chicken in the prepared baking pan and drizzle with the melted butter.
  • Bake for 30 - 35 minutes, until the chicken is no longer pink.
  • Serve with the salsa.
  • Dip the drumettes.

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  1. Sydney Mike
    This is a winner! I used enough strips of chicken breast to approximate the amount of drummettes, & went from there, following the recipe right down-the-line. I liked the mix of jalapeno & cherry flavors [oh, yes, I added another 1/4 cup of dried cherries]& everything turned out just GREAT! Thanks so much for the recipe ~ it's in my files permanently!


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