Best Fried Chicken With Honey Pecan Sauce Recipes

HONEY PECAN CHICKEN

Steps:

• Cut chicken into 1-inch pieces. Place in a medium bowl and pour buttermilk on top. Refriegrate for 1 to 4 hours.
• Combine flour, garlic powder, salt, and cayenne in a shallow bowl.
• Drain off buttermilk from chicken and toss chicken pieces in flour mixture to coat. Let chicken pieces sit for 20 minutes.
• Pour 1/2 inch oil into a large pan. Heat oil until hot. It should sizzle when you drop a pinch of flour in it.
• Fry chicken just until browned. Remove to paper towels to drain. Place in a 9-inch square baking dish.
• In a medium saucepan, melt butter. Add honey, cayenne, and a pinch of salt. Bring to a boil and cook and stir until thickened some. Stir in pecans.
• Pour honey mixture over chicken pieces. Bake in a 350 degree oven for 15 minutes.

FRIED CHICKEN WITH HONEY PECAN SAUCE

Steps:

• 1. In a bowl add buttermilk, eggs and garlic powder, beat together well. Add chicken pieces and let sit for a few minutes while you are getting the other things ready.
• 2. In a gallon ziploc bag add flour, salt, black pepper and cayenne pepper. Take chicken pieces from buttermilk, hold over bowl for a second and let drain some, place a few pieces at a time in bag and shake to coat chicken well, place on a wire rack, continue to coat all the chicken in flour and place on rack to let the flour dry for a few minutes.
• 3. Heat oil ( enough to go half way up skillet) to about 375. Place chicken in hot oil and cook until golden and done about 6 minutes each side( until chicken reaches an internal temp of 165).Place on a wire rack or paper towels to drain.
• 4. In a medium sauce pan melt the butter, add the honey and pecans and bring to a slight boil. Let cool a few minutes then spoon over chicken

GUSSIES'S FRIED CHICKEN WITH PECAN HONEY GLAZE

Steps:

• Rinse the chicken and pat it dry.
• Beat the eggs in a 9x13" dish.
• Lay the chicken pieces in the dish, and sprinkle with salt, pepper & garlic powder.
• Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated.
• Put enough oil in cast iron pot or electric skillet to come just halfway up the sides of the chicken parts.
• Heat the oil until just smoking, about 375°F.
• Put the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well.
• Remove the chicken with tongs and place it it in the hot oil.
• Cover the pan, leaving a crack for steam to escape, lower the heat to 325F for electric skillet and cook for 10 minutes.
• Turn the chicken with tongs, cover again (leaving the lid open a crack) and cook for 10 minutes longer.
• Very large pieces may need to be cooked longer.
• Drain the chicken on paper towels and transfer to platter.
• To make the glaze, melt butter in a saucepan over low heat.
• Whisk in the honey until well blended.
• Bring to a simmer and add the pecans.
• Simmer for 10 minutes, stirring occasionally.
• Ladle the glaze over the hot fried chicken and serve.

HONEY PECAN GLAZED FRIED CHICKEN

Steps:

• Wash and drain chicken.
• Soak in buttermilk (enough to cover the pieces) for at least 30 minutes.
• Heat shortening or oil to 375 degrees in an electric or cast iron skillet (should be enough hot oil to come half-way up the chicken when placed into the skillet). Place seasoned flour in a paper bag.
• Shake off excess buttermilk from chicken and drop into bag of flour, two or three pieces at a time, and shake to coat.
• (Option: For a thicker, crispier chicken, remove piecesfrom flour, dip in buttermilk a second time and shake them in flour mixture again.)
• Place coated chicken pieces in hot oil and reduce the heat to 325 degrees.
• Cook chicken for 10 minutes on one side, flip chicken over, and cook another 10 minutes on second side.
• Drain cooked chicken on paper towels.
• For the glaze, melt butter over low heat. Whisk in honey until blended.
• Bring to a simmer and add pecans.
• Simmer for 15 to 20 minutes, stirring occasionally.
• Ladle over hot fried chicken.