Pecan Crusted Oven Fried Chicken

This crunchy crust was inspired by the Texas combination of pecans and cumin.

3 tablespoons chopped pecan pieces

2 teaspoons celery seeds

6 tablespoons plain dried bread crumbs

2 teaspoons paprika

1⁄2 teaspoon ground cumin

1⁄2 teaspoon onion powder

1⁄4 teaspoon grated nutmeg

1⁄4 teaspoon freshly ground black pepper

11⁄2 cups milk (regular, low-fat, or fat-free)

One 4- to 5-pound chicken, giblets and neck removed, cut into 9 pieces

Salt to taste

• Position the rack in the lower third of the oven and preheat the oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat.
• Grind the pecan pieces and celery seeds in a spice grinder, mini-food processor, or clean coffee grinder until fi nely ground but not a paste.
• Whisk the pecan mixture in a medium bowl with the bread crumbs, paprika, cumin, onion powder, nutmeg, and pepper. Pour onto a large plate or a large sheet of wax paper. Pour the milk into a baking dish or a shallow pie plate.
• Slip the chicken pieces into the milk, coating them well. Then immediately press them in the bread-crumb mixture and turn to coat, making sure the spices stick. Place the pieces skin side up on the prepared baking sheet.
• Bake until golden brown, until a meat thermometer inserted into the thickest part of the breast and the thigh without touching the bone registers 165°F (our preference) or 180°F (the USDA recommendation), 35 to 45 minutes. Season with salt the moment the chicken is out of the oven, then let the pieces stand at room temperature on the baking sheet for 5 minutes (do not move so the crust can set).

Makes 6 to 8 servings