Buttermilk Pecan Chicken

A nice crunchy baked chicken that's good if you are craving fried chicken. You can substitute almonds for pecans if you prefer.

Ingredients

• 8 oz pecans
• 2 tbsps paprika
• 1 tsp salt
• 1 dash black pepper
• 1/2 cup whole wheat flour
• 1/3 cup buttermilk, low fat
• 4 breasts, bone and skin removed chicken breasts

Directions

1. Grind up pecans (or almonds) in a coffee grinder or blender. Grind enough to have 2/3 cup for coating the chicken.
2. In a shallow bowl combine the ground pecans, paprika, salt and pepper.
3. Place flour and buttermilk in separate bowls.
4. Coat chicken with flour then dip in buttermilk and last coat with the pecan mixture.
5. Spray a 13" x 9" x 2" baking dish with cooking spray like Pam. Place the chicken once it's been coated in the prepared baking dish.
6. Bake uncovered at 375 °F (190 °C) for 35 to 40 minutes or until juices run clear and chicken is browned and crispy.