Buttermilk-Pecan Chicken Fingers

Recipe Ingredients

6		Skinned and boned chicken breast halves
1 cup	62g / 2.2oz	All purpose flour
1 cup	237ml	Pecans - toasted and ground
1/4 cup	27g / 1oz	Sesame seeds
1 tablespoon	15ml	Paprika
3/4 teaspoon	3.8ml	Salt
1/8 teaspoon	0.6ml	Pepper
1 teaspoon	5ml	Egg - lightly beaten (large)
1 cup	237ml	Buttermilk
1/3 cup	65g / 2.3oz	Butter or margarine - melted
		Garnishes: lettuce - lemon slices

Recipe Instructions

Cut each chicken breast half into 4 strips. Combine flour and next 5 ingredients; set aside.

Combine egg and buttermilk. Dip chicken strips into buttermilk mixture, and dredge in flour mixture.

Pour butter into a 15x10x1 inch jellyroll pan; add chicken, turning to coat.

Bake at 375F for 30 minutes; drain. Garnish, if desired. Yield 24 appetizer servings.

Source:
Southern Living 1993 Annual Recipes

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