This recipe was really well received at our supper table on Tuesday Night! The leftovers were a great stand in for deli meat at lunch times all week too! The best part - it was easy. Also, relatively cheap, since our favorite drug and hormone free boneless skinless chicken was on sale this week for $1.88/lb!
Nuts About Chicken
4 pounds of boneless, skinless chicken, your preference
3/4 cup buttermilk
2/3 cup fine dry bread crumbs
2/3 cup toasted pecans, walnuts or almonds, finely chopped (we had pecans on hand)
2 tsp. sweet paprika
1 1/2 tsp. sea salt
1/2 tsp. pepper
1/4 cup melted butter
In the morning, place your chicken pieces in a container with a tight fitting lid and pour buttermilk over the chicken. Put on the lid and give the container a shake to evenly coat the chicken with buttermilk. Refrigerate for at least 4 hours, giving it a shake once or twice during the day to redistribute the buttermilk.
Preheat oven to 375 degrees F and generously butter a 9x13" casserole or baking dish.
Combine dry ingredients with seasonings and mix well. In a separate measuring cup, melt the butter and set it aside.
Remove chicken from buttermilk one piece at a time and place in dry coating mixture, turning until evenly coated. Place each piece in the baking dish in a single layer. When all the chicken is coated and in the dish, drizzle the melted butter over all the pieces evenly and place in oven, uncovered. Bake for 1 hour 15 minutes or until done.