Al Roker's Oven-Fried Chicken with Pecan-Cornmeal Crust

1 (3 1/2-4lb) chicken, cut into 8 pieces
2 large eggs
1/4 cup whole milk
1/2 cup finely chopped pecans
1/3 cup cornmeal
1/3 cup all-purpose flour
1 tsp. salt
1tsp. onion powder
1 tsp. cayenne pepper
1/2 tsp. freshly ground pepper
2 tbsp. unsalted butter, cut into small pieces

Position a rack in the center of the oven, and preheat the oven to 425F. Using heavy duty aluminum foil, line a 9 by 13-inch baking dish with sides at least 1 1/2-inches high. Rinse the chicken under cold running water and pat dry with paper towels.

In a shallow bowl, whisk together the eggs and milk. In another shallow bowl, stir together the pecans, cornmeal, flour, salt, onion powder, cayenne and pepper.

Dip the chicken pieces into the egg mixture, and then dredge them in the pecan-cornmeal mixture. Place the chicken in the prepared baking dish.

Dot with the butter and bake until golden brown, about 1 hour and 15 minutes. Serve hot, at room temperature, or cold. The chicken can be cooled, wrapped and refrigerated for up to 24 hours.