Ingredients

　　8 tablespoons (1 stick) butter

　　1 cup buttermilk

　　1 egg, lightly beaten

　　1 cup all-purpose flour

　　1 cup ground pecans

　　1 tablespoon salt

　　1 tablespoon paprika

　　1/8 teaspoon pepper

　　1/4 cup sesame seeds

　　Two 2 1/2-pound chickens, cut into quarters or pieces

　　1/4 cup pecan halves

　　Preheat oven to 350 degrees. Melt butter in a 10 × 15-inch baking pan. In a shallow dish, combine buttermilk and egg. In another dish combine flour, pecans, salt, paprika, pepper, and sesame seeds. Dip chicken in buttermilk, then in flour. Place skin side down in melted butter. Turn to coat and leave skin side up. Sprinkle with pecan halves. Bake for 1 1/4 hours.

　　Paula Deen's Kitchen Classics