Title: Buttermilk-Pecan Chicken Fingers
Categories: Appetizer Poultry
Yield: 24 Servings

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

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.

Posted to MM-Recipes Digest V4 #7 by KDYJ46A JERRY GILBERT Time: 7:03 PM on Sep 21, 1997

Recipe by: Southern Living 1993 Annual Recipes

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