Directions:
- Wash chicken pieces, pat dry. Pour buttermilk into large bowl; add chicken. Cover and refrigerate 1 1/2 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
| Amount Per 1 Serving | |||
| Calories | 711.59 Kcal (2979 kJ) | ||
| Calories from fat | 424.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 47.13g | 73% | |
|---|---|---|---|
| Cholesterol | 342.05mg | 114% | |
| Sodium | 855.14mg | 36% | |
| Potassium | 542.27mg | 12% | |
| Total Carbs | 45.44g | 15% | |
| Sugars | 24.1g | 96% | |
| Dietary Fiber | 3.43g | 14% | |
| Protein | 28.23g | 56% | |
| Vitamin C | 15.1mg | 25% | |
| Vitamin A | 3.7mg | 123% | |
| Iron | 7.3mg | 41% | |
| Calcium | 226.5mg | 23% | |
| Amount Per 100 g | |||
| Calories | 215.3 Kcal (901 kJ) | ||
| Calories from fat | 128.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.26g | 73% | |
|---|---|---|---|
| Cholesterol | 103.49mg | 114% | |
| Sodium | 258.73mg | 36% | |
| Potassium | 164.07mg | 12% | |
| Total Carbs | 13.75g | 15% | |
| Sugars | 7.29g | 96% | |
| Dietary Fiber | 1.04g | 14% | |
| Protein | 8.54g | 56% | |
| Vitamin C | 4.6mg | 25% | |
| Vitamin A | 1.1mg | 123% | |
| Iron | 2.2mg | 41% | |
| Calcium | 68.5mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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