Description:

Incredible chicken!

Source:

Linda Weissert (from a 1986 Bon Appetit)

Serves/Makes:8

Ingredients

• 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

Preparation

• 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.

Comments

This is unbelievably good and one of my husband's favorite dishes. Surprisingly, it is fantastic cold the next day.