8 tablespoons (1 stick) butter
1 cup buttermilk
1 egg, lightly beaten
1 cup all-purpose flour
1 cup ground pecans
1 teaspoon salt
1 tablespoon paprika
1/8 teaspoon pepper
1/4 cup sesame seeds
2 (2 1/2-pound) chickens, cut into quarters or pieces
1/4 cup pecan halves
1 cup mixed red and green grapes
Preheat the oven to 350 degrees F.
Melt butter in a 10 by 15-inch baking pan. In a shallow dish, combine buttermilk and egg. In another dish combine flour, pecans, salt, paprika, pepper, and sesame seeds. Dip chicken in buttermilk then in flour.
Place skin side down in melted butter. Turn to coat and leave skin side up. Sprinkle with pecan halves.
Bake for 1 hour and 25 minutes. Half way through cooking, toss the grapes onto the baking pan as well.