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Honey Pecan Fried Chicken

Honey Pecan Fried Chicken

Course Main Course, Poultry
Cuisine American
Keyword fried-chicken-recipes, honey-pecan-chicken, honey-pecan-fried-chicken
Prep Time 20 minutes
Cook Time 20 minutes
Resting time 5 minutes
Servings 4 servings
Calories 1056kcal


  • 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
  • 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.


Serving: 1serving | Calories: 1056kcal | Carbohydrates: 77g | Protein: 38g | Fat: 57g | Saturated Fat: 29g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 281mg | Sodium: 1747mg | Potassium: 655mg | Fiber: 3g | Sugar: 37g | Vitamin A: 1029IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 5mg