Recipe of the Week
Nanny B’s benne bake
Courtesy of
Richard Blunt

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1 two lb. frying chicken — cut into 8 pieces
1 cup all purpose flour
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
3/4 cup buttermilk
12 oz. ground pecans (ground with the coarse blade of a meat grinder or in a food processor)
2/3 cup white benne (sesame) seeds
1/2 tsp. cayenne pepper (ground)
1/4 tsp. nutmeg (freshly ground from whole seed if possible)
1/2 tsp. salt


Wash chicken pieces in cold water and dry on paper towels.

Preheat oven to 375 degrees.

Combine undercoat ingredients in brown paper bag and set aside.

Combine overcoat ingredients in a large bowl and mix.

Place middlecoating (buttermilk) in another large bowl.

Oil a roasting or baking pan that is large enough to hold all the chicken.

Place all of the chicken in the bag with the undercoating and shake until the chicken pieces are evenly coated with the flour mixture.

Remove chicken pieces from bag and shake off any excess flour.

Place chicken pieces into buttermilk and gently toss to coat each piece with milk.

Roll each piece of chicken in the overcoating until evenly coated and place on oiled pan.

Bake on middle shelf of oven until coating is a medium brown and chicken is cooked through (about 40 minutes).

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