Buttermilk Pecan Chicken

• 34 cup butter
• 1 cup fresh dairy buttermilk
• 1 large egg, beaten
• 1 cup unbleached all-purpose flour
• 1 cup ground pecans
• 14 cup sesame seeds
• 1 tablespoon paprika
• 1 tablespoon salt
• 14 teaspoon black pepper (your choice for heat) or 18 teaspoon cayenne pepper (your choice for heat)
• 3 12 lbs fryer chickens, cut up
• 12 cup pecan halves

1. Preheat the oven to 350 degrees.
2. F.
3. Place butter in a large shallow roasting pan, and melt.
4. Remove and set aside.
5. Mix buttermilk and egg in a shallow bowl.
6. Combine the flour, ground pecans, sesame seeds, paprika, salt and pepper, in an other bowl.
7. Coat chicken pieces in the buttermilk/egg mixture.
8. Then coat each piece in the flour/nut mixture.
9. Can double dip again into milk and then flour if desired.
10. Place each piece in the butter in roasting pan, turning each piece to coat with butter.
11. Place skin side up.
12. Sprinkle the pecan halfs over the chicken and bake 1 1/2 hours to 1 3/4 hours, until golden brown deep colour.

butter, fresh dairy buttermilk, egg, flour, ground pecans, sesame seeds, paprika, salt, black pepper, fryer chickens, pecan halves

Taken from www.food.com/recipe/buttermilk-pecan-chicken-80241 (may not work)