Delicious and highly rated by hubby!! Have cooked this 3 times now and it's always a winner! I'm celiac so I subbed gluten free flour (plus other ingredients-googled 'biscuit mix') for the biscuit mix, didn't have evaporated milk so just mixed up a thick mixture of powdered milk, and reduced the butter to 1/4 c (even though it'd really taste more 'fried' with more butter but trying to cut down!) I pour the leftover coating and milk in the bottom of the dish to add more crispy bits and moisture, YUM! Would serve to guests!!

This recipe makes deliciously tender chicken. I usually end up drowning meat (especially chicken) in BBQ sauce to add moisture; this is one of those rare instances when BBQ sauce was not only unnecessary, but detracted from the flavor and crunch of the pecan/buttermilk crust. I only made a couple changes. 1) I let the meat sit in the evaporated milk for a few hours. 2) I didn't drizzle the butter at the beginning; instead I lightly rubbed about 1/3 of a softened stick over the top of the chicken about 10 minutes before it was done. In the future, I may try replacing the paprika with 1 1/2 T Cajun seasoning to increase the tang.

Great taste!!! Used Bisquick. Added to my list of favorite recipes.

Loved it! I mixed powdered buttermilk into a boxed baking mix. The level of paprika gives the chicken a bolder taste than anticipated, offset by the sweet pecans. It was great!