- 4
Ingredients
- 1 (3/12-4-lb.) chicken, cut into 8 pieces
- 2 large eggs
- 1/4 cup whole milk
- 1/2 cup finely chopped pecans
- 1/3 cup cornmeal
- 1/3 cup all-purpose flour
- 1 tsp. salt
- 1 tsp. onion powder
- 1/2 tsp. cayenne pepper
- 1/2 tsp. freshly ground pepper
- 2 tbsp. unsalted butter, cut into small pieces
Preparation
Step 1
Position a rack in the center of the oven, and preheat the oven to 425. Using heavy-duty aluminum foil, line a 9" by 13" baking dish with sides at least 1 1/2" high.
Rinse the chicken under cold running water and pat dry with paper towels.
In a shallow bowl, whisk together the eggs and milk. In another shall bowl, stir together the pecans, cornmeal, flour, salt, onion powder, cayenne and pepper.
Dip the chicken pieces into the egg mixture, and then dredge them in the pecan cornmeal mixture. Place the chicken in the prepared baking dish. Dot with the butter and bake until golden brown, about 1 hour and 15 minutes.
Serve hot, at room temperature, or cold. The chicken can be cooled, wrapped and refrigerated for up to 24 hours.