Follow these steps for perfect results
Chicken pieces
skinned
Flour
Salt
Garlic powder
Pepper
Oil
for frying
Butter
melted
Honey
Pecans
chopped, toasted
Soak skinned chicken in buttermilk for 1.5 hours.
Combine flour, salt, garlic powder, and pepper in a bowl.
Coat chicken with the flour mixture, ensuring even coverage.
Let the coated chicken rest for 20 minutes to allow the coating to adhere.
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry the chicken in batches until golden brown and cooked through, about 6-8 minutes per side.
Remove the fried chicken and place it in a 9x13 inch baking pan.
In a saucepan, melt butter and honey together over medium heat.
Stir in the chopped, toasted pecans.
Heat the honey-pecan mixture until it is golden brown, stirring occasionally.
Pour the honey-pecan glaze evenly over the fried chicken.
Serve hot with rice or your favorite sides.
Expert advice for the best results
Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
Don't overcrowd the pan when frying the chicken to maintain oil temperature.
For extra crispy chicken, double-dip in the flour mixture.
Everything you need to know before you start
20 minutes
Can prepare flour mixture and chop pecans in advance.
Arrange chicken pieces on a platter and drizzle extra glaze on top. Garnish with chopped pecans and fresh parsley.
Mashed potatoes
Coleslaw
Green beans
Pairs well with fried foods.
Complementary to the buttery flavor.
Discover the story behind this recipe
A staple of Southern cuisine, often associated with family gatherings and celebrations.
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