Hot Crunchy Chicken

Recipe Ingredients

4		Skinless - boneless chicken
3/4 cup	177ml	Pecans
1/2 cup	31g / 1.1oz	Flour
1/2 cup	31g / 1.1oz	Yellow cornmeal
2 teaspoons	10ml	Paprika
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Black pepper
1 teaspoon	5ml	Cayenne pepper

Recipe Instructions

Rinse chicken well, and pat dry. Chop the pecans fine in food processor (be careful not to over-process). Combine pecans with the rest of the ingredients in a shallow bowl and mix well. In another shallow bowl, melt 1 Tbl. butter. Dredge chicken first in butter, then in dry mixture. Coat well, shaking off any excess. Bake in a shallow pan at 375 degrees for 30 minutes (longer if you like dried out chicken). Spread with a dab of Honey Pecan Butter (in a food processor, combine 4 Tbl. butter,1/2 C. of pecans, and2 Tbl. honey.

Process to blend). Serve immediately. 4 portions. This is also a very liberal adaptation of the original recipe, which was deep-fried.

From the "New Basics Cookbook".

Source:
Barbara Tropp, The Modern Art of Chinese Cooking

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