Oven-Fried Pecan Chicken

 2 cups pecan pieces

½ cup cornflake crumbs

1 teaspoon paprika

1 teaspoon salt

½ teaspoon oregano

½ teaspoon ground cumin

½ teaspoon black pepper

½ teaspoon white pepper

½ teaspoon cayenne pepper

½ cup flour

¾ cup buttermilk

5 Tablespoons margarine

4 lbs cut-up chicken parts

Preheat oven to 400 degrees. Grind pecan pieces in hand grinder or in food processor until finely ground but not pasty. Place ground nuts in small shallow dish, such as a pie plate, and mix in the cornflake crumbs.  Combine all seasonings and the flour in another small shallow dish. Place buttermilk in a third dish. Place margarine in a jellyroll pan or baking sheet with sides. Place in oven until margarine is melted. Remove from oven. Dip chicken pieces first in flour mixture, then in buttermilk, then in pecan mixture, turning so that chicken is well-coated on all sides. Allow excess buttermilk to drain before placing chicken in pecans. Place chicken in baking pan with melted margarine, turning to coat both sides. Bake about 50 minutes, until chicken is brown, crisp and tender, turning once halfway through the baking time. Drain on paper towels. Serve warm or at room temperature or cool, cover and refrigerate then serve cold. Makes 6-8 servings.