• 1 (6 ounce) can frozen orange juice concentrate, thawed
  • 3 large eggs, beaten
  • 2 Tablespoons water
  • 1 cup flour
  • 1/3 cup chopped fine pecans
  • 3 pounds chicken drumettes, skinned
  • 1 cup butter, melted

Cooking directions:

Combine the first 3 ingredients and set aside. Combine flour and pecans. Dip drumettes into orange juice mixture and roll in the flour mixture. Pour butter into a jellyroll pan and arrange chicken in a single layer. Bake at 375 degrees for 45 minutes.


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