Pecan Chicken - Blast from the past

Paula gets cookin' with an Autumn-inspired dish that will leave the whole family wanting more! Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU ------------------------ For more episodes of Blast From The Past videos click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyGj7h-uNjuKEODgCBVVgj7U ------------------------ Follow me on Facebook: https://www.facebook.com/pauladeen/ Follow me on Instagram: https://www.instagram.com/pauladeen_official/ Follow me on Pinterest: https://www.pinterest.com/pauladeen/ ------------------------ Find more recipes and videos on my website: https://www.PaulaDeen.com Click here to shop my products on my online store: https://pauladeenshop.com/ Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen ------------------------ #pauladeen #blastfromthepast Ingredients: 8 tablespoons butter 1 cup buttermilk 1 lightly beaten egg 1 cup all-purpose flour 1 cup ground pecans 1 teaspoon salt 1 tablespoon paprika 1/8 teaspoon pepper 1/4 cup sesame seeds 2 (2 1/2 lb) cut into quarters or pieces whole chickens 1/4 cup pecan halves 1 cup mixed red and green grapes Preparation: 1.) Preheat the oven to 350º. 2.) Melt butter in a 10 by 15-inch baking pan. 3.) In a shallow dish, combine buttermilk and egg. 4.) In another dish combine flour, pecans, salt, paprika, pepper and sesame seeds. 5.) Dip chicken in buttermilk then in flour. Place skin side down in melted butter. 6.) Turn to coat and leave skin side up. Sprinkle with pecan halves. 7.) Bake for 1 hour and 25 minutes. 8.) Halfway through cooking, toss the grapes onto the baking pan as well. Enjoy! Recipe courtesy of - https://www.pauladeen.com