Buttermilk Pecan Chicken

3 Tblsp butter
3/4 c buttermilk
1 large egg
1 c flour
1 cup ground pecans
1/4 c sesame seeds
1 Tblsp paprika
3/4 tsp salt
1/8 tsp pepper
chicken, 16 pieces
14 pecan halves

Preheat the oven to 375, place the butter in a large shallow roasting pan and put in the oven to melt. In a pie plate whisk the buttermilk and egg. In a different shallow dish toss the flour, ground pecans, sesame seeds, paprika, salt and pepper. Dip the chicken pieces into the buttermilk, the coat with the pecan mixture. Roll the chicken in the melted butter, then arrange in a single layer in the roasting pan. Top each piece with a pecan half. Bake the chicken uncovered without turning for one hour.

Recipe from Readers Digest "Down Home Cooking".

Tips: When I made this I left out the seasame seeds (not a big fan). I also only used three boneless skinless chicken breasts. With using less chicken, you can adjust the flour mix to meet your needs. David dipped the chicken for me, and he dipped each piece in the milk mix then the flour mix and repeated. I also adjusted the cooking time.