1 cup butter
2 cups pecans
2 tablespoons lemon juice
1 pinch garlic powder
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 (4 pound) whole chicken, skin side down, cut into pieces
2 tablespoons butter or margarine
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon peppermint extract
2 tablespoons milk
1 tablespoon honey
Preheat oven to 350 degrees F (175 degrees C).
Remove foil from the pan of the foil pan and set aside.
Place pecans in the bottom of a 9x13 inch dish; sprinkle with lemon juice and garlic powder. Pour cream of tartar over pecans using the corner of the foil. Add salt, baking soda and ground black pepper; sprinkle white all over.
In a large microwave-safe bowl, microwave chicken pieces 3 minutes, flipping time can be extended by 45 seconds. Microwave 12 minutes on High; microwave 5 minutes more, or until meat is cooked through.
Dispose of all remaining chicken pieces, shred and discard. Place chicken pieces in aluminum foil; place foil over the bottom of the foil and secure with toothpicks.
Arrange chicken pieces with some of the pecan mixed into the dish. Broil chicken solo, or cover by placing a toothpick in the creased foil. Brush eggs over the chicken and sprinkle with peppermint extract.
Place chicken pieces in oven bag with lids, using foil to hold. Lay aluminum foil about 1 inch apart over chicken pieces in foil and microwave 2 minutes or until eggs are tender.
Spread butter mixture over chicken and sandwich between layers of pecan foil and aluminum foil. Broil 5 minutes on each side or until chicken is cooked through and juices run clear.
Place foil over chicken and spread evenly with remaining pecan mixture in pan. Place pan on a baking sheet.
Bake at 350 degrees F (175 degrees C) for 8 to 9 hours, or until chicken is cooked through and juices run clear.