Buttermilk Pecan Chicken

[Kitchen Witch]

BUTTERMILK PECAN CHICKEN

2 fryer chickens, cut in serving-size pieces
1/2 cup butter or margarine
1 cup buttermilk
1 egg, slightly beaten
1 cup flour
1 cup pecans, ground
1 tablespoon paprika
1 tablespoon salt
1/8 teaspoon pepper
1/4 cup sesame seeds
1/4 cup pecan halves
fresh parsley
cherry tomatoes

Melt butter in 13x19x2-inch baking dish. Separately in a shallow dish, mix buttermilk with egg. In another shallow dish, mix flour, ground pecans, paprika, salt, pepper and sesame seeds. Dip chicken in buttermilk mixture, then in flour mixture. Place chicken in melted butter in baking dish. Place pecan halves around chicken and bake in 425-degree oven for 30 minutes. Turn chicken over and bake another 30 minutes, until chicken is tender and golden brown. Garnish with parsley and cherry tomatoes. Serves 8.