Combine the flour, pecans, oregano, cumin, thyme, cayenne, and
salt to taste in a shallow dish.
Melt 6 tablespoons of the butter in a small saucepan. Dip each
chicken piece first in the butter, then in the flour mixture to
Melt 3 tablespoons of remaining butter in a large skillet
over medium heat. Add half the chicken pieces and sauté until nicely
browned on all sides and cooked through. Remove from the pan and
keep warm. Repeat with the remaining 3 tablespoons of butter and
Serve the chicken nuggets with toothpicks and your favorite mustard
for dipping. (See sauce recipes below)
NOTES : The cooked chicken can be stored covered in the refrigerator.
Before serving, heat the chicken, wrapped in aluminum foil, at
350 degrees for 10 minutes.
This recipe adapted from "The Silver Palate Good Times Cookbook"
Serves 8 to 12 as an appetizer.