Buttermilk-pecan chicken fingers

24 Servings

Ingredients

Quantity Ingredient
6 Skinned and boned chicken breast halves
1 cup All purpose flour
1 cup Pecans; toasted and ground
¼ cup Sesame seeds
1 tablespoon Paprika
¾ teaspoon Salt
⅛ teaspoon Pepper
1 large Egg; lightly beaten
1 cup Buttermilk
⅓ cup Butter or margarine; melted
Garnishes: lettuce; lemon slices

Directions

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

Recipe by: Southern Living 1993 Annual Recipes Posted to MC-Recipe Digest V1 #838 by L979@... on Oct 12, 1997

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