Honey Pecan Fried Chicken

Course Main Course, Poultry

Cuisine American, Southern

Keyword fried-chicken-recipes, honey-pecan-chicken, honey-pecan-fried-chicken

Prep Time 20

Cook Time 20

Resting time 5

Servings servings

Calories 1056kcal

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 1/3-1/2 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 sheet pan placing each piece on pan. Chill for 30-60 minutes to set the breading.
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 sheet pan fitted with a rack, and keep warm in a 200°F oven. (Cooking in batches allows for even cooking and not crowding the pan)
Honey Pecan Sauce: 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.