Recipes // Main Dish Chicken and Turkey // Honey-Pecan Fried Chicken

Honey-Pecan Fried Chicken


By Rick Browne


Honey-Pecan Glaze:

  • 1 cup (2 sticks) unsalted butter
  • 1⁄2 cup honey

  • 1⁄2 cup coarsely chopped pecans
  • 1 (3- to 31⁄2-pound) frying chicken,cut into 8 pieces
  • 2 cups buttermilk

  • 1⁄2 teaspoon salt

  • Pinch of cayenne pepper
  • 1⁄2 teaspoon garlic powder

Seasoned flour:

  • 1 cup self-rising flour

  • 3⁄4 teaspoon salt

  • 1⁄4 teaspoon cayenne pepper
  • 1⁄4 teaspoon garlic powder
  • Vegetable oil, for frying


For the glaze: In a medium saucepan, melt the butter over low heat. Whisk in the honey until well blended. Add the pecans and simmer, stirring frequently, for 15 to 20 minutes. Set aside and keep warm.

  1. Rinse and dry the chicken and place in a sealable plastic bag. In a medium bowl, combine the buttermilk, salt, cayenne, and garlic powder. Pour the mixture into the bag, seal, and refrigerate for at least 2 hours or up to 24 hours.
  2. Drain the chicken and let stand at room temperature for 20 minutes. Combine the seasoned flour ingredients in a shallow bowl and stir with a whisk. Coat the chicken in the seasoned flour, dredging both sides of each piece evenly. Cover and set aside for another 20 minutes.
  3. In a deep cast-iron skillet or an electric frying pan, heat 11⁄2 inches oil to 375°F on a deep-fat thermometer. In batches if necessary to prevent crowding, add the chicken to the hot oil. Cover, leaving the lid slightly ajar. Lower the temperature to 325°F and cook for 10 minutes. Using tongs, carefully turn the chicken pieces and cook another 10 minutes. Large, thick breasts may take a couple of minutes more.
  4. Transfer the chicken to paper towels to drain and keep warm while cooking the remaining chicken. Place the chicken on a serving platter, pour the sauce over the chicken, and serve.
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