4 tablespoons butter or margarine (1/2 stick)
1 cup buttermilk baking mix
1/2 cup pecans, finely chopped
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon poultry seasoning
1 5 ounce can evaporated milk (2/3 cup)
1 3-lb. broiler-fryer, cut up
parsley sprigs for garnish
1. About 1 1/4 hours before serving: In large open roasting pan in 400°F oven, melt butter or margarine.
2. Meanwhile, on waxed paper, combine baking mix, chopped pecans, paprika, salt and poultry seasoning.
3. Into pie plate, pour evaporated milk.
4. Dip chicken pieces in milk, then coat well with baking mix mixture.
5. Place chicken pieces skin-side down, in roasting pan. Bake chicken for 30 minutes.
6. With pancake turner, carefully turn chicken pieces. Bake 20 minutes longer or until juices run clear when chicken is pierced with a fork, covering with foil after 10 minutes if chicken begins to brown too quickly.
7. Arrange chicken on platter.
8. Garnish with parsley sprigs.
Yield: makes 4 servings.
Each serving: About 765 calories, 50 g fat, 160 mg cholesterol, 1215 mg sodium.
Courtesy of National Chicken Council.