Buttermilk Pecan Chicken Fingers - cooking recipe

Ingredients

6 skinned and boned chicken breast halves
1 c. all-purpose flour
1 c. ground pecans
1/2 c. sesame seed
1 Tbsp. paprika
3/4 tsp. salt
1/8 tsp. pepper
1 large egg, lightly beaten
1 c. buttermilk
1/2 c. butter or margarine, melted

Preparation

Cut each chicken breast in 3 or 4 strips.
Combine next 6 ingredients and set aside.
Combine egg and buttermilk.
Dip chicken into buttermilk mixture and dredge into flour mixture.
(It works well, good to put flour mixture in a Ziploc bag.)
Pour butter into jelly roll pan.
Add chicken, turning to coat.
Bake at 375\u00b0 for 30 minutes.
Serves 24.