Buttermilk-Pecan Chicken Fingers

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Try this Buttermilk-Pecan Chicken Fingers recipe, or contribute your own. "Poultry" and "Appetizers" are two of the tags cooks chose for Buttermilk-Pecan Chicken Fingers.

Top-ranked recipe named "Buttermilk-Pecan Chicken Fingers"

4 avg, 2 review(s) 100% would make again

Ingredients

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1 tb Paprika
1/3 c Butter or Margarine; Melted
1/4 c Sesame seeds
1 c All purpose flour
1/8 ts Pepper
1 c Pecans; toasted and ground
lettuce; and lemon, For Garnish
1 lg Egg; lightly beaten
6 Skinned and boned chicken
1 c Buttermilk
3/4 ts Salt

Original recipe makes 24

Servings  

Preparation

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

Calories Per Serving: 295 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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townsendtom 7 years ago
This was quite good but needed some Ranch Dressing to dip in.
Sherri 9 years ago
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