Fried Chicken With Honey Pecan Sauce Recipes

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FRIED CHICKEN WITH HONEY PECAN SAUCE

The other night we saw a commercial and they said something about honey with fried chicken. Well this made Joe want to try it. I remembered that Paula Deen had done a recipe with a honey & pecan glaze so I used her basic recipe for the sauce but I fried my chicken the way I always do. So that is what I would suggest if you want...

Provided by Kathy Griffin

Categories     Chicken

Time 35m

Number Of Ingredients 13



Fried Chicken with Honey Pecan Sauce image

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

8-10 chicken pieces
1 c buttermilk
2 eggs
1 tsp garlic powder
1 1/2 c self rising flour
1/2 tsp cayenne pepper
1 tsp kosher salt
1/2 tsp black pepper
oil for frying
HONEY PECAN SAUCE
1 1/2 stick butter, unsalted
1/2 c honey
3/4 c chopped pecans

HONEY-PECAN CHICKEN BREASTS

We love to entertain, this is one of my favorite 'special' recipes to welcome dinner guests. The nuts add an elegant touch, and it fills the house with a great aroma. -Penny Davis, Newman Lake, Washington

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 8



Honey-Pecan Chicken Breasts image

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.

Nutrition Facts : Calories 382 calories, Fat 15g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 436mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 35g protein.

2 boneless skinless chicken breast halves (6 ounces each)
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon butter
3 tablespoons honey
2 tablespoons finely chopped pecans

HONEY PECAN GLAZED FRIED CHICKEN

I lived in Savannah GA for several years when I was growing up. There is a restaurant there that my mother used to take me to called the Pirate House. It is a very old historic restaurant that goes back to the 1700's and has under ground tunnels that you can see in the restaurant. It is also haunted! Anyway they have this...

Provided by Leah Stacey

Categories     Chicken

Number Of Ingredients 15



Honey Pecan Glazed Fried Chicken image

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!

FRIED CHICKEN
3 lb of chicken pieces (thats about 8 peices of thighs and legs)
4 c buttermilk
2 eggs lightly beaten
2 c self rising flour
1 1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/4 tsp black pepper
oil for frying
GLAZE
3/4 c honey
2 stick (1 cup) butter
1/2 c pecans, coarsly chopped
*TIP: IF YOU LIKE MY MAN CATCHING FRIED CHICKEN THEN YOU CAN COOK THAT AND ADD THE HONEY PECAN GLAZE ON TOP!

FRIED CHICKEN WITH HONEY PECAN SAUCE

Make and share this Fried Chicken With Honey Pecan Sauce recipe from Food.com.

Provided by MigJ9063

Categories     Chicken

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 10



Fried Chicken With Honey Pecan Sauce image

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.

Nutrition Facts : Calories 1089.1, Fat 77.6, SaturatedFat 32, Cholesterol 266.1, Sodium 900, Carbohydrate 48.4, Fiber 1.5, Sugar 31.5, Protein 50.7

2 (2 1/2-3 lb) roasting chickens
4 cups buttermilk
1 cup flour
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 cup butter
1/2 cup honey
1/2 cup pecans, chopped
vegetable oil (for frying)

HONEY PECAN CHICKEN STRIPS

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10



Honey Pecan Chicken Strips image

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.

2 pounds chicken tenderloins
1/2 cup buttermilk
2 dashes hot sauce
1 1/4 cups all-purpose flour
1/2 cup finely chopped pecans
2 teaspoons seasoning salt
Vegetable oil, for frying
3/4 cup honey
3 tablespoons salted butter
1 tablespoon chopped fresh parsley

GUSSIES'S FRIED CHICKEN WITH PECAN HONEY GLAZE

This is one of Paula Deen's recipes. It reminds me very much of sweet & sour Chinese chicken! If you have a deep fat-fryer, by all means use it.

Provided by Manami

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Gussies's Fried Chicken With Pecan Honey Glaze image

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.

Nutrition Facts : Calories 1837.7, Fat 128.6, SaturatedFat 48.9, Cholesterol 513.9, Sodium 1515.1, Carbohydrate 85.3, Fiber 4.4, Sugar 36.1, Protein 86.5

1 (3 1/2 lb) frying chickens or 1 (3 1/2 lb) your favorite chicken parts
2 large eggs
salt and pepper
garlic powder
vegetable oil
2 cups self-rising flour
1 cup butter
1/2 cup honey
1 cup coarsely chopped pecans
brown paper bag

HONEY PECAN GLAZED FRIED CHICKEN

Make and share this Honey Pecan Glazed Fried Chicken recipe from Food.com.

Provided by Sassy in da South

Categories     Whole Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9



Honey Pecan Glazed Fried Chicken image

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.

3 -3 1/2 lbs frying chicken, Cut-Up
buttermilk
all-purpose flour, Well Seasoned with
salt & pepper
vegetable shortening or oil
1/2 cup butter
1 cup butter
1/2 cup honey
1/2 cup pecans, Coarsely Chopped

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