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Nutty Oven-Fried Chicken Recipe

Nutty Oven-Fried Chicken Recipe

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
TOTAL TIME: Prep: 10 min. Bake: 1 hour YIELD:6 servings

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

  • 1. 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.
  • 2. 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.

Reviews for Nutty Oven-Fried Chicken

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MY REVIEW
bjsilve0 User ID: 172187 3340
Reviewed Aug. 6, 2013

"Excellent! I mixed equal parts of powdered milk and water instead of evaporated milk and it turned out well. Love this recipe."

MY REVIEW
TessaMB User ID: 6083350 3339
Reviewed Nov. 3, 2012

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

MY REVIEW
hamwich424 User ID: 4996696 4379
Reviewed Sep. 30, 2012

"Nice and easy to make."

MY REVIEW
TeresaWitt User ID: 4117537 3248
Reviewed Sep. 29, 2012

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

MY REVIEW
kshea User ID: 2698812 2154
Reviewed May. 25, 2012

"Have made this once and will make again. Excellent!"

MY REVIEW
jhsesggma User ID: 6400647 2540
Reviewed Jan. 10, 2012

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

MY REVIEW
BrendainPa User ID: 861741 3335
Reviewed Jun. 23, 2011

"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!"

MY REVIEW
Seminoles User ID: 1412865 2153
Reviewed May. 23, 2010

"Loved this!"

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Wine Pairings

Full-Bodied White Wine

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