Honey Pecan Glazed Fried Chicken Recipes

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.

Steps:

• Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
• In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
• Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
• Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
• Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
• Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
• Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

Steps:

• 1. Wash the chicken and pat dry. Place the buttermilk and eggs in a 9x13 baking dish and mix. Place the chicken into the buttermilk dish. With a spoon cover the tops of chicken with the buttermilk mixture. Set out for at least an hour flipping the chicken once after 30 min. You can also leave this in the fridge covered over night too for extra flavor and tenderness.
• 2. Combine all the dry ingredients together in a baking dish. Dredge the chicken in the flour mixture and fry in the fryer for 12-14 minutes or deep skillet for 6-7 minutes on each side at 350 without crowding.
• 3. Meanwhile while chicken is frying, melt the butter in a small sauce pan over med-heat . Pour in the honey and mix together with the butter. Place the pecans in the mix and bring to a boil on med heat and then quickly reduce to a simmer on low for 8-10 minutes mixing occasionally. Keep an eye on this because you don't want it to caramelize. Take off stove and set aside till all chicken is done frying.
• 4. When chicken is done frying drain it on a paper towel lined plate. Transfer drained chicken onto a serving platter and drizzle the honey pecan glaze all over the chicken. Enjoy!

Steps:

• 1. Wash the chicken and pat dry.
• 2. Place the buttermilk and eggs in a 9x13 inch baking dish and mix. Place the chicken into the buttermilk dish. With a spoon, cover the tops of the chicken with the buttermilk mixture. Set out for at least an hour, flipping the chicken once after 30 minutes. You can also leave this in the fridge covered overnight for extra flavor and tenderness.
• 3. Combine all the dry ingredients in a balking dish. Dredge the chicken in the flour mixture.
• 4. Place the chicken pieces in the fryer for 12-14 minutes or deep skillet for 6-7 minutes on each side at 350 degrees without crowding.
• 5. While the chicken if frying, melt the butter in a small saucepan over medium heat. Pour in the honey and mix with the butter. Place the pecans in the mix and bring to a boil on medium heat, then quickly reduce to a simmer for 8-10 minutes, mixing occasionally. Keep an eye on this, because you don't want it to caramelize. Take off stove and set aside until all chicken is finished frying.
• 6. When chicken is finished frying, drain it on a paper towel-lined plate. Transfer drained chicken onto a serving platter and drizzle the honey pecan glaze over the chicken.

Steps:

• Wash chicken pieces, pat dry. Pour buttermilk into large bowl; add chicken. Cover and refrigerate 1 ½ hours.
• Drain chicken. Combine flour, salt, garlic powder and cayenne. Dredge chicken in flour - shaking off excess. Let chicken stand 20 minute.
• Melt butter over low heat. Stir in honey and bring to a boil. Add pecans and simmer glaze for 15 minutes.
• Meanwhile heat oil and fry chicken until crisp. Drain on paper towels. Serve with pecan sauce and pour over.

Steps:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

Steps:

• In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
• Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
• Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
• Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
• Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
• Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
• Drizzle the chicken with honey, then serve.
• Enjoy!

Steps:

• Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.

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

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.

Steps:

• Preheat oven to 350°F.
• Stir together honey and pecans, tossing to coat well. Spread pecans in 1 layer in a shallow baking pan and sprinkle with sugar. Bake in middle of oven 15 minutes, then stir and bake 5 minutes more.
• Transfer while still warm to a sheet of parchment paper or foil and, working quickly, separate pecans with a fork. Cool completely (about 1 hour) and remove nuts from parchment, breaking up any large pieces.

Steps:

• In a large glass bowl, combine water, vinegar, and salt, mixing until some salt is dissolved. Add chicken, cover, and refrigerate for 2-8 hours.
• In a medium bowl, combine eggs, milk, and hot sauce to create the egg wash.
• Add flour to bowl and set aside.
• Remove chicken from brine, place in bowl and season.
• Transfer chicken to egg wash then the flour, coating evenly.
• Fry chicken in a large cast-iron pan for 10-15 minutes on each side.
• Place chicken on drying rack and let cool for 5 minutes.
• Mix honey and water together and lightly brush each piece of chicken.
• Enjoy!