Saturday, January 10, 2009

It's A Keeper - Week #2

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.


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  1. Sounds delicious! I am always looking for a new way to make chicken.

    Blessings, Patty

  2. I tried your recipe this weekend, and my family loved it! We used walnuts because it was what I had on hand - it was delicious. Thank you.


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