Pecan Crusted Chicken

Ingredients

1 cup buttermilk
3 tablespoons Emeril's Original Essence plus more fore seasoning
2 teaspoons salt
One 3 1/2-pound chicken, cut into 8 pieces (or 8 chicken parts of your choosing)
2 tablespoons olive oil
1 1/2 cups pecan pieces
1 1/2 cups bleached all-purpose flour
1/2 teaspoon freshly ground black pepper

Combine the buttermilk, 1 tablespoon of the Essence, and 1 teaspoon of the salt in a large (1-gallon) plastic storage bag. Add the chicken pieces, seal, and gently squeeze to coat the chicken evenly. Refrigerate for at least 1 hour, or up to 4 hours.
Preheat the oven to 400°F. Grease a heavy baking sheet with 2 tablespoons of the olive oil and set aside.
Pulse the pecans in a food processor or blender until finely chopped into a meal.
Combine the ground pecans, the flour, the remaining 2 tablespoons Essence and 1 teaspoon salt, and the pepper and divide among 2 large resealable plastic bags.
Remove the chicken from the buttermilk mixture. Add the chicken one piece at a time to one of the bags of pecan-flour mixture, and shake to coat evenly. Once the dredging mix has been used up in one of the bags, use the other bag for the remaining chicken.

Put the chicken skin side down on the prepared baking sheet.
Bake the chicken for 30 minutes, then turn it. Add the remaining 2 tablespoons of the oil to the baking sheet and return to the oven to continue baking until the juices run clear when pierced with a fork, about 30 minutes. Serve hot, or let cool to room temperature. Season with Essence.