Indiana Chicken - cooking recipe

Ingredients

5 lb. chicken thighs
2 c. Bisquick
3/4 c. finely chopped pecans
1 tsp. tarragon
1 tsp. oregano
1 Tbsp. poultry seasoning
1 Tbsp. paprika
1 tsp. salt
1/2 tsp. pepper
evaporated milk
1/2 stick or more melted butter or margarine

Preparation

Rinse chicken and drain well. Melt butter or margarine in small saucepan and set aside.
Mix all dry ingredients together in a large mixing bowl. Dip chicken in evaporated milk and shake excess off.
Roll in dry mixture until coated well and place in baking pan.
Spoon melted butter or margarine over top of each piece.
Bake at 325\u00b0 for 1 hour.