Teriyaki chicken with pecans

8 Servings

Ingredients

Quantity Ingredient
¾ cup Teriyaki Sauce
1 teaspoon Ground ginger
1 teaspoon Garlic powder
4 pounds Frying chicken; * see note
1 large Egg; beaten
1½ cup Pecans; finely minced
¼ cup Flour

Directions

>From the rec.food.recipes newsgroup ...

Recipe by: The National Pecan Marketing Council, Inc. (By Permission of the authors.)

Combine teriyaki sauce, ginger and garlic powder. Pour into large plastic bag with chicken pieces. Press air out, tie top securely. Turn over several times to coat chicken pieces. Refrigerate 8 hours or overnight. Remove chicken, reserving marinade. Combine egg and 2 tablespoons of reserved marinade, set aside. Combine pecans and flour on large plate. Dip chicken pieces into egg mixture, then roll in pecan mixture, coating all sides.

Place chicken pieces, skin side up, on rack placed in large baking pan.

Bake at 350 degrees for 50 minutes, or until chicken is tender. Cool slightly, then serve. Or, chill in refrigerator 4 hours or overnight. Wrap in foil, and transport packed in ice cooler to your picnic! Yields 8 servings.

Notes: Use chicken pieces such as breasts, thighs, legs.

For pecan sales, information, recipes visit From: benluc@...

Posted to JEWISH-FOOD digest V97 #229 by jefffree@... on Aug 10, 1997

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