PATSY CANNON (Greenville, South Carolina) enjoys cooking for her family and has quite the green thumb. She loves working in her garden, and grandson, WELLS GREER CANNON (born in Nashville, Tennessee, and now living in Colorado), enjoys exploring her garden and backyard when he’s in South Carolina for a visit. Wells loves taking airplane trips to South Carolina to visit his Nanny and Papa and shares, “Nanny spoils me when I visit, always having presents for me, giving me fun treats, and, of course, lots of her special hugs and cuddles. One of my favorite things to do with Nanny when I visit is to read books with her before my bedtime.”
Cooking spray
1 cup biscuit mix
2 teaspoons salt
½ teaspoon poultry seasoning
½ teaspoon sage
⅓ cup pecans, finely chopped
1 (2 ½ to 3 pound) chicken, cut up
½ cup evaporated milk
½ cup (1 stick) butter, melted
1 Preheat the oven to 350 degrees. Lightly spray a 13 × 9 × 2-inch baking pan.
2 Combine the biscuit mix, salt, poultry seasoning, sage, and pecans in a bowl.
3 Dip the chicken pieces in the evaporated milk; then coat generously with the pecan mixture. Place in the baking pan. Poor the melted butter over the chicken. Bake for approximately 1 hour or until the chicken is cooked through.
MAKES 4 SERVINGS.