Pecan Baked Chicken - cooking recipe

Ingredients

2 c. buttermilk
4 eggs
2 Tbsp. lemon juice
1 Tbsp. salt
2 tsp. ground red pepper
2 cloves garlic, finely chopped
16 pieces of skinned chicken
2 c. seasoned bread crumbs
1 1/2 c. pecans, chopped
6 Tbsp. butter, melted

Preparation

Whisk buttermilk, eggs, lemon juice, 2 teaspoon salt, 1 1/2 teaspoon red pepper, and garlic in a large bowl.
Add chicken. Cover and refrigerate for at least 30 minutes or overnight.
Heat oven to 400\u00b0.
Process bread crumbs and pecans in food processor until nuts are finely ground.
Transfer to large bowl; stir in remaining 1 teaspoon salt, 1/2 teaspoon red pepper, and black pepper.
Remove chicken from marinade with tongs, letting excess marinade drip off.\tRoll chicken in crumb mixture to coat. Arrange in single layer on 9
x 13\tx 2
inch pan. Drizzle with butter. Bake in 400\u00b0 oven for 40 to 45 minutes or until instant read meat thermometer registers 170\u00b0. Transfer chicken to paper towels to drain.
Serve warm or chilled.