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3/4 cup Kikkoman Teriyaki Marinade & Sauce
1 teaspoon ground ginger
1 teaspoon garlic powder
4 pounds frying chicken pieces (breasts, thighs, legs)
1 large egg, beaten
1-1/2 cups finely minced pecans
1/4 cup all-purpose flour
Combine teriyaki sauce, ginger and garlic; pour into large plastic bag with chicken pieces. Press air out of bag; tie top securely. Turn over several times to coat pieces. Refrigerate 8 hours or overnight, turning over occasionally. Remove chicken; reserve marinade. Combine egg and 2 Tbsp. reserved marinade; set aside. Combine pecans and flour on large plate. Dip chicken pieces into egg mixture, then roll in pecan mixture, coating all sides. Place chicken pieces, skin side up, on rack placed in large baking pan. Bake at 350ºF. 50 minutes, or until chicken is tender. Remove from oven and cool slightly. Serve
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