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
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.
CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY
Here's what you need: salt, black pepper, onion powder, garlic powder, paprika, ground cumin, dried oregano, cayenne powder, all-purpose flour, bone-in, skin-on chicken drumsticks, bone-in, skin-on chicken thighs, buttermilk, peanut or vegetable oil, honey
Provided by Alvin Zhou
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 445 calories, Carbohydrate 51 grams, Fat 11 grams, Fiber 3 grams, Protein 31 grams, Sugar 4 grams
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
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
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
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.
HONEY PECAN CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
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
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
HONEY PECAN CHICKEN
Make and share this Honey Pecan Chicken recipe from Food.com.
Provided by newchef 1
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425.
- Line baking sheet with foil.
- Sprinkle pecans and cornflakes in wax paper.
- Mix honey and soy sauce, dip chicken in mixture, then coat with crumb mix. Place on baking sheet.
- Bake approximately 5-7 minutes on each side.
Nutrition Facts : Calories 381.3, Fat 23.2, SaturatedFat 4.7, Cholesterol 92.8, Sodium 349.5, Carbohydrate 11.6, Fiber 1.4, Sugar 9.3, Protein 32
GUSSIE'S FRIED CHICKEN WITH PECAN-HONEY GLAZE
Steps:
- Rinse the chicken and pat it dry. Beat the eggs in a 9 × 13-inch dish. Lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder to taste. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated. Place enough shortening or oil in a cast-iron skillet or electric skillet to come just over halfway up the sides of the chicken parts. Heat just until smoking (375 degrees). Place 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 in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat (to 325 degrees for electric skillet), and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. Drain the chicken on paper towels and transfer to a platter.
- To make the glaze, melt the butter in a saucepan over low heat. Whisk in the honey until well blended. Bring to a simmer and add the pecans. Simmer for 15 minutes, stirring occasionally. Ladle the glaze over the hot fried chicken and serve.
HONEY & ROSEMARY FRIED CHICKEN
I loved the light, crispy batter and the combination of flavors--there is something very appealing about the combination of garlic and honey! There wasn't enough flour or buttermilk to coat 3-4 pounds of chicken. From article about fried chicken in Taste of the South magazine--featured restaurant, Julep, Jackson, Mississippi (http://juleprestaurant.com/menu_latenite.htm)
Provided by SharleneW
Categories Chicken
Time 44m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash chicken and pat dry.
- Mix flour with garlic powder, salt, and pepper.
- Dip chicken in seasoned flour, then buttermilk, then seasoned flour again. Set aside.
- In a large skillet, heat oil to 325°F over medium-high heat. Add chicken, skin-side down, beginning with the dark meat. Keeping oil at 325°F, cook each side for 5 to 6 minutes covered and then 5 to 6 minutes uncovered, for a total cooking time of 20 to 24 minutes. Drain chicken on a wire rack.
- To serve, drizzle Honey Rosemary Glaze over chicken, if desired.
- For Honey Rosemary Glaze: In a small saucepan, combine honey, butter, and rosemary. Cook over low heat on stovetop until butter has melted. Stir to combine.
- Chef's note: Use more flour to offset salt. Also, be sure you only "warm" honey--don't let it get hot enough to boil! I used chicken tenders (see photo).
Nutrition Facts : Calories 542.8, Fat 23.3, SaturatedFat 7.4, Cholesterol 110.2, Sodium 1318.4, Carbohydrate 54.6, Fiber 1.1, Sugar 37.1, Protein 29.7
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 fabulous fried chicken there that has a honey pecan glaze on it that is to die for. I've been thinking about that chicken lately and decided to make some. This is as close as I'm going to get to that yummilicious chicken without having to make a trip to Savannah. Not that, that would be a bad thing. ;) Enjoy!
Provided by Leah Stacey @CookingMaven
Categories Chicken
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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!
HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY
Here's what you need: chicken drumsticks, chicken thighs, water, apple cider vinegar, salt, lemon pepper, onion powder, garlic powder, seasoned salt, flour, eggs, milk, hot sauce, honey, water
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
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!
Nutrition Facts : Calories 856 calories, Carbohydrate 106 grams, Fat 17 grams, Fiber 2 grams, Protein 60 grams, Sugar 25 grams
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