Man Catching Fried Chicken with Honey-Pecan Glaze |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From the Kitchen of Leah Stacey, Montgomery, AL Ingredients:
4 1/2 pounds chicken pieces (breast, drumsticks, and thighs) |
2 cups buttermilk |
1 large egg |
vegetable oil |
2 cups self-rising flour |
1 tablespoon salt |
1/2 teaspoon ground red pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon ground black pepper |
1/2 cup butter |
1/4 cup plus 2 1/2 tbsp. honey |
1/2 cup pecans, coarsely chopped |
Directions:
1. Place chicken pieces in a 13- x 9-inch baking dish. Whisk together buttermilk and egg until blended; pour over chicken. Cover and chill 1 to 8 hours, turning chicken after 30 minutes. Pour vegetable oil to depth of 1 1/2 inches into a cast-iron Dutch oven; heat over medium heat to 340°. Whisk together flour, salt, ground red pepper, garlic powder, and ground black pepper in a shallow dish. Dredge chicken in flour mixture, shaking off excess. Fry chicken, in 2 batches, in hot oil 20 to 22 minutes or until done, turning occasionally. Drain on a wire rack over paper towels. Place on a wire rack in a jelly-roll pan, and keep warm in a 200° oven. Melt butter in a small saucepan over medium heat; whisk in honey until blended. Stir in pecans; bring mixture to a boil, whisking often. Reduce heat to low, and cook, stirring occasionally, 8 to 10 minutes or until slightly thickened. Drizzle over chicken, and serve immediately.
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