Pecan Crusted Chicken Drumettes With Dried Cherry Salsa

• pecans, ground↗2 cups
• all-purpose flour↗1⁄2 cup
• yellow cornmeal↗2 tablespoons
• salt↗1⁄2 teaspoon
• pepper↗1⁄2 teaspoon
• evaporated milk↗4 ounces
• chicken drummettes, washed and dried↗22
• butter, melted↗1⁄4 cup
• dried cherries↗1⁄2 cup
• cherry jam↗1⁄2 cup
• red wine vinegar↗2 teaspoons
• scallion, minced↗1
• jalapeno pepper, minced↗1⁄2
• lime zest↗1 teaspoon

Step-by-step instructions

1. 1

   Preheat oven to 400 degrees.

2. 2

   Make the salsa by combining the last 6 ingredients in a food processor. Cover and pulse until nearly smooth.

3. 3

   Let stand at room temperature for at least 30 minutes. Or refrigerate, covered, for several days and then bring to room temperature before serving.

4. 4

   Grease a large baking pan, or cover with parchment paper.

5. 5

   Combine the pecans, flour, cornmeal, salt and pepper in a shallow dish or pie plate.

6. 6

   Pour can of evaporated milk in a second dish or pie plate.

7. 7

   Dip drumettes in milk and then in the pecan mixture, coating well.

8. 8

   Arrange the chicken in the prepared baking pan and drizzle with the melted butter.

9. 9

   Bake for 30 - 35 minutes, until the chicken is no longer pink.

10. 10

    Serve with the salsa.

11. 11

    Dip the drumettes.