THE JUNGLE COOKBOOK

	Pecan-Baked Chicken
2	Cups buttermilk
4	Eggs
2	Tablespoons fresh lemon juice
1	Tablespoon salt
2	Teaspoons ground red pepper
2	Cloves garlic, finely chopped
2	Whole chickens (3 1/2 pounds each), each cut into 8 pieces and skin removed. (or 16 pieces)
2	Cups seasoned bread crumbs
1 1/2	Cups chopped pecans
1/2	Teaspoon black pepper
6	Tablespoons UNsalted butter, melted

	Makes: 8 servings at $1.27 each. Prep: 15 minutes Refrigerate: 30 minutes or overnight Bake: at 400 for 40 to 45 minutes
1.	Whisk buttermilk, eggs, lemon juice, 2 teaspoons salt, 1 1/2 teaspoons red pepper and the garlic in large bowl. Add chicken; cover and refrigerate for at least 30 minutes or as long as overnight.
2.	Heat oven to 400
3.	Process bread crumbs and pecans in food processor until nuts are finely ground. Transfer to large bowl; stir in remaining 1 teaspoon salt, remaining 1/2 teaspoon red pepper and the black pepper. Remove the chicken from the marinade with tongs, letting excess marinade drip off. Roll chicken pieces in crumb mixture to coat. Arrange in single layer in two 13x9x2 inch baking pans. Drizzle with butter.
4.	Bake at 400 oven for 40 to 45 minutes or instant-read meat therometer inserted in chicken parts without touching bone registers 170 degrees. Transfer chicken to paper toweling to drain. Serve warm or chilled.