Buttermilk-Pecan Chicken Fingers

24 Servings
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Buttermilk-Pecan Chicken Fingers Ingredients

6 Skinned and boned chicken	1/8 ts Pepper
1 c All purpose flour	1 lg Egg; lightly beaten
1 c Pecans; toasted and ground	1 c Buttermilk
1/4 c Sesame seeds	1/3 c Butter or margarine; melted
1 tb Paprika	Garnishes: lettuce; lemon
3/4 ts Salt

Instructions for Buttermilk-Pecan Chicken Fingers

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@aol.com on Oct 12, 1997

Main Ingredient: ChickenCuisine: Uncategorized