I really did love this recipe - it makes a very flavorful, moist chicken. I had a good bit of the breading left over, which I'm saving to use on some fish in a few days.
By popular request....
1 c. buttermilk
1 c. flour
1 T. salt
1 T. paprika
1/8 t. pepper
1 c. ground pecans
1/4 c. sesame seeds
Combine egg and buttermilk and set aside.
Toast the pecans in a dry skillet for a few minutes prior to grinding them in a food processor. Then toast the sesame seeds until they are browned. You have to watch them closely because they can burn quickly. Mix the remaining ingredients and put in a bowl.
I used 3 boneless, skinless chicken breasts, although the recipe calls for 6 pounds of assorted chicken pieces. Dip in buttermilk, then dredge in flour mixture. The recipe then says to dip in corn oil (gulp) and drain. Then put in a roasting pan. I just couldn't bring myself to do this dipping in oil business. Instead, I did a little drizzle of olive oil over the top.
Bake at 350. The recipe says for 1.5 hours, but with the boneless skinless breast it took maybe 45 minutes. Just check the temp.
I served mine with some stuffed zucchini and green beans from our garden.