In a large open roasting pan in a 400 degree F
oven, melt butter and margarine.
Meanwhile, on wax paper, combine baking mix, chopped pecans, paprika,
salt and poultry seasoning. Pour evaporated milk into a pie plate.
Dip chicken pieces in milk, then coat well with baking mix mixture.
Place chicken pieces, skin side down, in a roasting pan. Bake chicken
30 minutes.
With a pancake turner, carefully turn chicken pieces. 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. Arrange chicken on platter. Garnish with parsley sprigs.
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