1 c. buttermilk
1 egg, slightly beaten
1 c. all-purpose flour
1 c. ground pecans
1 tbsp. sesame seeds
1 tsp. salt
1 tbsp. paprika
1/8 tsp. pepper
2 (3 lb. ea.) fryer chickens, cut up
1/2 c. oil
1/4 c. pecan halves

Mix buttermilk with egg. Set aside. Stir together flour, ground pecans, sesame seeds, salt, paprika and pepper.

Dip chicken pieces into buttermilk mixture, then into flour mixture. Place oil in a large roasting pan. Add coated chicken, skin side down, then turn skin side up to coat with oil. Place pecan halves on each piece.

Bake at 350°F for 1 1/4 hours or until tender and brown.

Submitted by: Gail Gulino