Honey Pecan Chicken
Honey Pecan Chicken- tender pieces of white chicken meat coated in a buttery sweet Honey Pecan Sauce. Serve over white rice for a southern meal you will want to have again and again. The chicken is so tender and moist and the sauce is so good, you keep wanting to have just one more piece.
- 2 boneless, skinless chicken breasts
- 1 1/2 cups buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- vegetable oil
- 1/2 cup butter
- 1/3 cup honey
- 1/4 teaspoon cayenne pepper
- 1/2 cup chopped pecan pieces
Cut chicken into 1-inch pieces. Place in a medium bowl and pour buttermilk on top. Refriegrate for 1 to 4 hours.
Combine flour, garlic powder, salt, and cayenne in a shallow bowl.
Drain off buttermilk from chicken and toss chicken pieces in flour mixture to coat. Let chicken pieces sit for 20 minutes.
Pour 1/2 inch oil into a large pan. Heat oil until hot. It should sizzle when you drop a pinch of flour in it.
Fry chicken just until browned. Remove to paper towels to drain. Place in a 9-inch square baking dish.
In a medium saucepan, melt butter. Add honey, cayenne, and a pinch of salt. Bring to a boil and cook and stir until thickened some. Stir in pecans.
Pour honey mixture over chicken pieces. Bake in a 350 degree oven for 15 minutes.