Tuesday, January 7, 2020 Cooking  No comments


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Southern fried chicken comes to the table pan-fried, skillet-fried, deep-fried, sweet-tea brined ,or  basted with a honey pecan glaze. Any way fried chicken is served , it is an all time favorite!

4 1/2 pounds chicken pieces

2 cups buttermilk

1 large egg

Vegetable oil

2 cups self-rising flour

1 Tbsp. Kosher or sea salt

1/2 tsp. ground red pepper

1/4 tsp. garlic powder

1/4 tsp. ground black pepper

1/2 cup butter

1/4 cup honey

1.2 cup coarsely chopped pecans

Preheat oven to 200 degrees. Place the cut up chicken pieces in a 13 x 9 inch baking dish. Whisk together the buttermilk and egg until blended, pour over chicken. Cover; chill for 1 hour, turning the chicken pieces after 30 minutes.

Pour vegetable oil to a depth of 1 1/2 inches in a Dutch oven. Heat over medium heat to 340 degrees. Whisk together the flour, salt, red pepper, garlic powder, and the salt in a shallow dish. Dredge the chicken in the flour mixture, shaking off the excess.

Fry the chicken pieces in batches in hot oil for 20 minutes or until done, turning occasionally  for even browning. Drain on a wire rack over paper towels in a jelly roll pan; keep warm in a 200 degree oven.

Melt the butter in a small sauce pan over medium heat; add the honey , whisk until until blended. Stir in the coarsely chopped pecans, bring the mixture to a boil, whisking often to avoid sticking to pan. Reduce the heat to low, and cook, stirring occasionally, 8 to 10 minutes or until thickened.        Drizzle over the warm chicken , serve immediately.  HONEY PECAN FRIED CHICKEN  is always a  favorite for family or friends.  Serve it with pickled okra and you have a real treat.

Everyday hint:When coating the chicken pieces, use one hand for dipping into the wet mixture, drop into the flour mixture using the other hand to coat with dry mixture. This way you coat the chicken and not your fingers.

Recipe serves 8 to 10. Total hands on time 2 1/2 hours. Enjoy!

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