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.
Easy Honey Pecan Fried Chicken Recipe
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 entrée. For my household fried chicken is always a finger licking good choice for dinner.
How to Make the Best Honey Pecan Glazed Fried Chicken
This boneless honey pecan glazed Southern fried chicken is rich and decadent. It's the kind of chicken you might make for date night or when entertaining friends and family. No matter when it's served, it's the epitome of winner winner chicken dinner.
- Ingredients you'll need to make this recipe for Honey Pecan Fried Chicken: Boneless skinless chicken breasts, chopped pecans, all purpose flour, cornstarch, seasoned salt, black pepper, granulated garlic, paprika, onion powder, cayenne, buttermilk, eggs, butter, olive oil and honey.
- 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.
- To make the Honey Pecan Glaze: First of all, spread the pecans on a baking sheet and toast in a preheated 350°F oven for 6-8 minutes. Once the chicken is fried and removed to a pan to rest, add the butter and honey to the skillet scraping up all of the brown bits on the bottom of the pan. Next, add in those toasted pecans and simmer for 1 minute. Pour over the fried chicken and enjoy!
- 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 so that the breading on the chicken remains intact.
- 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.
- Store leftover honey pecan fried chicken in the refrigerator for up to 2 days. Reheat gently on a sheet pan in a 375°F for a few minutes or in the microwave in single servings. Please note, the breading will soften after being chilled.
More Southern Style 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. If you want chicken, I've got you! A few other easy chicken recipes you may enjoy making:
- Skillet Fried Chicken with Bacon Gravy is comfort food made right on the stovetop.
- Pepperoni Pizza Chicken will please the carb lovers with a side of pasta and the low carb family members, too.
- Nashville Hot Chicken Strips are brushed with a homemade chili oil and served with sliced bread and dill pickles.
- Lemon Butter Chicken with Tarragon is restaurant quality you can make in minutes at home.
- You may also like this recipe for 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 oz boneless skinless chicken breasts
- 1 ¼ cup all purpose flour
- ¼ cup cornstarch
- 1 ½ teaspoon seasoned salt
- 1 teaspoon black pepper
- 1 teaspoon granulated garlic or garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne
- 1 cup buttermilk
- 2 large eggs
- 6 tablespoon salted butter divided
- 6 tablespoon 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 tablespoon oil and 1 tablespoon 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 tablespoon oil and 1 tablespoon 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 tablespoon 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.