In a shallow dish, combine egg and buttermilk. In another shallow dish, stir together flour, ground pecans, sesame seed, paprika, salt, and pepper. Pour butter into another shallow dish.
Skin chicken, if you like. Dip chicken pieces into buttermilk mixture, then into flour-pecan mixture, then into butter. Place pieces, meaty sides up, on a rack in a shallow roasting pan. Sprinkle broken pecans over chicken.
Bake in a 375 degree F oven for 45 to 55 minutes or until chicken is tender and no longer pink, and coating is golden brown. If desired, spoon pecans on bottom of roasting pan onto chicken. If you like, garnish with greens and orange wedges. Makes 4 to 6 servings.
To make sour milk, place 1-1/2 teaspoons lemon juice or vinegar in a glass measuring cup. Pour in enough milk to make 1/2 cup liquid. Stir and let stand for 5 minutes before using.