This decadent Honey Pecan Fried Chicken is simple enough for a weeknight meal yet, special enough for entertaining. The pecan honey glaze takes it to another level of deliciousness.
Honey Pecan Fried Chicken
Fried chicken has many faces. Classic Southern fried bone-in chicken is never met with disappointment and the kiddos always love my homemade breaded chicken tenders as an appetizer or entree. For my household fried chicken is always a finger licking good choice for dinner.
Helpful Tips for Making Honey Pecan Glazed Fried Chicken
- Please note, this recipe is made using boneless chicken pieces. You could certainly adapt using bone-in if that's your preference. To me, this is ideal for easy eating.
- I prefer to drizzle the glaze over the chicken pieces just before serving so the breading keeps it's crunchy texture. Alternately, you can gently toss the pieces, if preferred. Emphasis on gently.
- You can adjust the amount of pecans in the glaze. It goes without saying that we love them so, I use a good amount. Feel free to adjust the amount adding more, or less, to your personal taste.
- This recipe can be made with smaller pieces of chicken breasts, or using chicken tenders.
Other Chicken Recipes to Make
Chicken is typically a budget friendly option to make so, it's no wonder it's one of the most searched for recipe topics online. A few other easy chicken recipes you may enjoy making:
- Skillet Fried Chicken with Bacon Gravy
- Pepperoni Pizza Chicken
- Lemon Butter Chicken with Tarragon
- Easy Chicken Fried Rice from Averie Cooks
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Helpful Kitchen Items:
Honey Pecan Fried Chicken
- ⅔ cup roughly chopped pecans toasted
- 4 (6-8 oz each) boneless skinless chicken breasts
- 1 ¼ cup all purpose flour
- ¼ cup cornstarch
- 1 ½ tsp seasoned salt
- 1 tsp black pepper
- 1 tsp granulated garlic or garlic powder
- 1 tsp smoked paprika
- ½ tsp onion powder
- ⅛ tsp cayenne
- 1 cup buttermilk
- 2 large eggs
- 6 Tbsp salted butter divided
- 6 Tbsp olive or vegetable oil divided
- ½ cup honey
- Preheat oven to 350°F. Spread pecans in a single layer on a baking sheet. Toast for 6-8 minutes or until fragrant. Set aside.
- Place chicken pieces between 2 large pieces of plastic wrap. Use the smooth side of a meat mallet to pound to equal thickness, about ⅓-1/2 inch thick.
- In a shallow bowl, use a whisk to sift together flour, cornstarch, seasoned salt, pepper, garlic, paprika, onion powder and cayenne.
- In a separate shallow bowl, whisk together buttermilk and eggs.
- Season chicken pieces lightly with salt and pepper on both sides, eyeball the amount. Dredge in flour, then into buttermilk, then back into flour. Have nearby a pan, place each piece on pan. Chill for 30 minutes up to 1 hour.
- To cook: Heat 3 Tbsp oil and 1 Tbsp butter in a large 12 inch skillet over medium-high heat. Cook chicken pieces in two batches for 4-5 minutes per side or until juices run clear. Repeat, 3 Tbsp oil and 1 Tbsp butter into the skillet, to cook second batch of chicken pieces. Remove to a platter or a pan fitted with a rack, and keep warm. (Cooking in batches allows for even cooking and not crowding the pan)
- To the skillet add remaining 4 Tbsp butter and honey. Cook stirring for 1 minute scraping any brown bits from bottom of pan. Add pecans, cook another minute or just until nuts are coated.
- Drizzle chicken evenly pieces with honey pecan sauce and serve immediately.