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Honey Pecan Fried Chicken
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Incredible chicken!

Linda Weissert (from a 1986 Bon Appetit)


  • 6 lbs (2.7 kg). chicken (I use boneless, skinless breasts halves)
  • 4 cups (950 ml) buttermilk
  • 1 cup (225 ml) self-rising flour
  • 3/4 tsp (4 ml) salt
  • 1/4 tsp (1 ml) garlic salt
  • 1/4 tsp (1 ml) cayenne pepper
  • 1 cup (225 ml) honey
  • 2 sticks butter
  • 1/2 cup (125 ml) coarsely chopped pecans
  • oil, for frying
  • Wash chicken, pat dry.
  • Pour buttermilk into a large ziplock bag.
  • Add chicken.
  • Refrigerate 1 1/2 hours.
  • Drain chicken.
  • Combine flour, salt, garlic powder and cayenne.
  • Dredge chicken in mixture, shaking off excess.
  • Let chicken stand 20 minutes at room temperature on a wire rack.
  • Melt butter in small saucepan over low heat.
  • Stir in honey and bring to boil.
  • Add pecans and simmer glaze for 15 minutes.
  • Meanwhile, heat 1/2 - 3/4" of oil in an electric skillet to 375 degrees (200 C.).
  • Add chicken (in batches - do not crowd) and fry until crisp, golden brown and cooked through, about 7 minutes per side.
  • Drain on paper towels.
  • Arrange on a large platter and pour the glaze over the chicken.
  • Serve immediately.
This is unbelievably good and one of my husband's favorite dishes. Surprisingly, it is fantastic cold the next day.

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