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Pecan Oven-Fried Fryer Recipe

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This recipe combines two Southern classics—chicken and pecans. Although this chicken is baked in the oven, the rich nutty mixture gives it a fabulous fried flair.
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 1 hour
MAKES: 4 servings


  • 1-1/2 cups buttermilk baking mix
  • 3/4 cup finely chopped pecans
  • 1 tablespoon paprika
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 3/4 teaspoon poultry seasoning
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 1 can (5 ounces) evaporated milk
  • 1/2 cup butter, melted

Nutritional Facts

1 serving (14 ounces) equals 1020 calories, 73 g fat (26 g saturated fat), 226 mg cholesterol, 1849 mg sodium, 36 g carbohydrate, 3 g fiber, 57 g protein.


  1. In a shallow bowl or large resealable plastic bag, combine baking mix, pecans, paprika, salt, pepper and poultry seasoning. Dip chicken pieces in milk, then coat generously with pecan mixture.
  2. Place in a greased 13-in. x 9-in. baking dish. Drizzle with butter. Bake, uncovered, at 350° for 1 hour or until juices run clear. Yield: 4 servings.
Originally published as Pecan Oven-Fried Fryer in Country Chicken Cookbook 1995, p36

Full-Bodied White Wine

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

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Reviewed Apr. 10, 2015

"We both enjoyed this but thought to use less baking mix next time."

Reviewed Apr. 23, 2014

"Delicious! I have been trying to switch to baked chicken instead of fried and this recipe was moist with a nice crust."

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