1 c. biscuit baking mix
1/2 c. finely chopped pecans
2 tsp. paprika
1/2 tsp. dried sage leaves
1/2 tsp. dried tarragon leaves
1/3 c. evaporated milk
1 broiling/frying chicken (about 3 lbs.), cut into serving pieces
1/4 c. butter, melted

Heat oven to 375 degrees. Wash and remove skin from chicken pieces. Pat dry. Combine biscuit mix, pecans, and seasonings in shallow pan; mix well. Pour milk into another shallow pan. Dip chicken in milk, then dip in pecan mixture, pressing to coat all sides. Repeat, dipping pieces again in milk and then in pecan mixture, pressing to coat all sides. Arrange chicken in single layer in greased 15 1/2 x 10 1/2 x 1 inch jelly roll pan (pieces should not touch). Drizzle with butter and bake until chicken is tender, about 45 minutes. Serve hot.

Makes 4 servings.