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Deep South Oven Chicken



  • 4 tablespoons butter or margarine
  • 1 cup buttermilk baking mix
  • 1/2 cup pecans, finely chopped
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 2/3 cup evaporated milk
  • 1 broiler-fryer, cut up
  • Parsley sprigs (for garnish)
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  1. In a large open roasting pan in a 400 degree F oven, melt butter and margarine.
  2. Meanwhile, on wax paper, combine baking mix, chopped pecans, paprika, salt and poultry seasoning.
  3. Pour evaporated milk into a pie plate. Dip chicken pieces into milk, then coat well with baking mix mixture.
  4. Place chicken pieces, skin side down, in a roasting pan.
  5. Bake chicken for 30 minutes.
  6. With a pancake turner, carefully turn chicken pieces.
  7. Bake 20 minutes longer or until juices run clear when chicken is pierced with a fork, covering with foil after 10 minutes if chicken begins to brown too quickly.
  8. Arrange chicken on platter. Garnish with parsley sprigs.


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