3/4 cup Teriyaki Sauce
1  tsp. ground ginger
1  tsp. garlic powder
4  lbs. frying chicken pieces such as breasts, thighs, legs.
1 large egg, beaten
1 1/2 cups pecans, finely minced
1/4 cup flour
 

Yields 8 servings.
 

From Kelly-Ann
 

Combine teriyaki sauce, ginger and garlic powder. 
Pour into large plastic bag with chicken pieces. 
Press air out, tie top securely. 
Turn over several times to coat chicken pieces. Refrigerate 8 hours or overnight. 
Remove chicken, reserving marinade. 
Combine egg and 2 tablespoons of 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 350 degrees for 50 minutes, or until chicken is tender. 
Cool slightly, then serve. Or, chill in refrigerator 4 hours or overnight. 

Note:
Wrap in foil, and transport packed in ice cooler to your picnic!