Deep-South Ovenly Chicken

• 4 Tbsp. butter or margarine (1/2 stick)
• 1 c. buttermilk baking mix
• 1/2 c. pecans, finely chopped
• 1 (5 oz.) can evaporated milk (2/3 c.)
• parsley sprigs (for garnish)
• 1 tsp. paprika
• 1 tsp. salt
• 1/2 tsp. poultry seasoning
• 1 (3 lb.) fryer-broiler, cut up

1. About 1 1/4 hours before serving:
2. In large open roasting pan in 400u0b0 oven, melt butter or margarine.
3. Meanwhile, on waxed paper, combine baking mix, chopped pecans, paprika, salt and poultry seasoning.
4. Into pie plate, pour evaporated milk.
5. Dip chicken pieces in milk, then coat well with baking mix mixture. Place chicken pieces, skin side down, in roasting pan.
6. Bake chicken 30 minutes.
7. With pancake turner, carefully turn chicken pieces.
8. Bake 20 minutes longer or until juices run clear when chicken is pierced with a fork, covering with foil after 10 minutes if chicken begins to brown too quickly.
9. Arrange chicken on platter.
10. Garnish with parsley sprigs.
11. Makes 4 servings.

butter, buttermilk baking mix, pecans, milk, parsley, paprika, salt, poultry seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1047977 (may not work)