3/4 c. (1 1/2 sticks) butter
1 c. buttermilk
1 egg, lightly beaten
1 c. flour
1 c. ground pecans
1/4 c. sesame seeds
1 tbsp. paprika
1 tbsp. salt
1/8 tsp. pepper
2 (3 1/2 lb.) broiler-fryers, cut up
1/2 c. pecan halves

Preheat oven to 350 degrees. Place butter in large shallow roasting pan and melt in oven. Remove and set aside.

Mix buttermilk and egg in shallow dish. Combine flour, ground pecans, sesame seeds, paprika, salt and pepper in medium bowl.

Coat chicken in buttermilk mixture, then in flour mixture. Place in roasting pan, turning to coat all sides with butter, finishing with skin side up. Scatter pecan halves over chicken and bake until chicken is deep golden brown, about 1 1/2 to 1 1/4 hours. 8 servings.