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Nutty Oven-Fried Chicken Recipe

Nutty Oven-Fried Chicken Recipe photo by Taste of Home

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The pecans that give this dish its unique nutty flavor are plentiful in the South, and so is chicken. I love to make and serve this easy dish because the chicken comes out moist, tasty and crispy. —Diane Hixon, Niceville, Florida

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Nutty Oven-Fried Chicken Recipe

Prep: 10 min. Bake: 1 hour

Yield: 6 Servings

10 60 70

Ingredients

1/2 cup evaporated milk
1 cup biscuit/baking mix
1/3 cup finely chopped pecans
2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
1/2 teaspoon rubbed sage
1 broiler/fryer chicken (3 to 4 pounds), cut up
1/3 cup butter, melted

Directions

Place milk in a shallow bowl. In another shallow bowl, combine the baking mix, pecans and seasonings. Dip chicken pieces in milk, then coat generously with pecan mixture.
Place in a lightly greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 1 hour or until chicken is golden brown and crispy and juices run clear. Yield: 6 servings.

Originally published as Nutty Oven-Fried Chicken in Taste of Home June/July 1993, p25

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Nutty Oven-Fried Chicken

Nutty Oven-Fried Chicken

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(1-7) of 7 reviews

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Reviewed on Nov. 03, 2012 by TessaMB

really good and easy to make but it is time consuming. Best made on a sunday afternoon. but i loved the flavors here

Reviewed on Sep. 30, 2012 by hamwich424

Nice and easy to make.

Reviewed on Sep. 29, 2012 by TeresaWitt

Very tender and moist inside, but I expected it to be crunchy outside and it was not. Taste was pretty good.

Reviewed on May. 25, 2012 by kshea

Have made this once and will make again. Excellent!

Reviewed on Jan. 10, 2012 by jhsesggma

I have made this more than any other recipe for gatherings since it was in Taste Of Home in 1993 and everyone loves it.

Reviewed on Jun. 23, 2011 by BrendainPa

This recipe is amazing, not sure why it did not get better ratings. The chicken comes out extremely moist & tender. I use boneless breasts and pound them to about 3/4" thickness--seems like you get more coating that way and they cook quicker too (usually around 25-30 min). I have subbed regular milk for the evaporated with no noticeable difference. I have made up the coating mix ahead of time and stored in the fridge just so I have this on hand for a quick dinner--it's that good!

Reviewed on May. 23, 2010 by Seminoles

Loved this!