FRIED CHICKEN WITH HONEY PECAN SAUCE
The other night we saw a commercial and they said something about honey with fried chicken. Well this made Joe want to try it. I remembered that Paula Deen had done a recipe with a honey & pecan glaze so I used her basic recipe for the sauce but I fried my chicken the way I always do. So that is what I would suggest if you want...
Provided by Kathy Griffin
Categories Chicken
Time 35m
Number Of Ingredients 13
Steps:
- 1. In a bowl add buttermilk, eggs and garlic powder, beat together well. Add chicken pieces and let sit for a few minutes while you are getting the other things ready.
- 2. In a gallon ziploc bag add flour, salt, black pepper and cayenne pepper. Take chicken pieces from buttermilk, hold over bowl for a second and let drain some, place a few pieces at a time in bag and shake to coat chicken well, place on a wire rack, continue to coat all the chicken in flour and place on rack to let the flour dry for a few minutes.
- 3. Heat oil ( enough to go half way up skillet) to about 375. Place chicken in hot oil and cook until golden and done about 6 minutes each side( until chicken reaches an internal temp of 165).Place on a wire rack or paper towels to drain.
- 4. In a medium sauce pan melt the butter, add the honey and pecans and bring to a slight boil. Let cool a few minutes then spoon over chicken
HONEY PECAN GLAZED FRIED CHICKEN
I lived in Savannah GA for several years when I was growing up. There is a restaurant there that my mother used to take me to called the Pirate House. It is a very old historic restaurant that goes back to the 1700's and has under ground tunnels that you can see in the restaurant. It is also haunted! Anyway they have this...
Provided by Leah Stacey
Categories Chicken
Number Of Ingredients 15
Steps:
- 1. Wash the chicken and pat dry. Place the buttermilk and eggs in a 9x13 baking dish and mix. Place the chicken into the buttermilk dish. With a spoon cover the tops of chicken with the buttermilk mixture. Set out for at least an hour flipping the chicken once after 30 min. You can also leave this in the fridge covered over night too for extra flavor and tenderness.
- 2. Combine all the dry ingredients together in a baking dish. Dredge the chicken in the flour mixture and fry in the fryer for 12-14 minutes or deep skillet for 6-7 minutes on each side at 350 without crowding.
- 3. Meanwhile while chicken is frying, melt the butter in a small sauce pan over med-heat . Pour in the honey and mix together with the butter. Place the pecans in the mix and bring to a boil on med heat and then quickly reduce to a simmer on low for 8-10 minutes mixing occasionally. Keep an eye on this because you don't want it to caramelize. Take off stove and set aside till all chicken is done frying.
- 4. When chicken is done frying drain it on a paper towel lined plate. Transfer drained chicken onto a serving platter and drizzle the honey pecan glaze all over the chicken. Enjoy!
HONEY PECAN CHICKEN STRIPS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
- In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
- Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
- Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
- Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
- Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
- Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.
FRIED CHICKEN WITH HONEY PECAN SAUCE
Make and share this Fried Chicken With Honey Pecan Sauce recipe from Food.com.
Provided by MigJ9063
Categories Chicken
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Wash chicken pieces, pat dry. Pour buttermilk into large bowl; add chicken. Cover and refrigerate 1 ½ hours.
- Drain chicken. Combine flour, salt, garlic powder and cayenne. Dredge chicken in flour - shaking off excess. Let chicken stand 20 minute.
- Melt butter over low heat. Stir in honey and bring to a boil. Add pecans and simmer glaze for 15 minutes.
- Meanwhile heat oil and fry chicken until crisp. Drain on paper towels. Serve with pecan sauce and pour over.
Nutrition Facts : Calories 1089.1, Fat 77.6, SaturatedFat 32, Cholesterol 266.1, Sodium 900, Carbohydrate 48.4, Fiber 1.5, Sugar 31.5, Protein 50.7
BOURBON PECAN CHICKEN
Chicken breasts are coated in a pecan breading, and fried in a skillet. Then a rich bourbon sauce is poured over them before serving. This is a fabulous recipe that my Mother gave me from a upscale restaurant in New York. It is to die for. ENJOY!!
Provided by PGRAFF
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
- In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
- Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 15.5 g, Cholesterol 134 mg, Fat 33.1 g, Fiber 1.2 g, Protein 28.6 g, SaturatedFat 16.5 g, Sodium 537.2 mg, Sugar 7.7 g
CHICKEN WITH PECAN HONEY SAUCE
I got this from an Australian Women's Weekly "after work healthy" cookbook my swap buddy I'mPat sent me. It sounded like a sauce I get at our local German restaurant, and I was right - it was WONDERFUL! And better for me since the chicken isn't breaded and fried. Hope you enjoy it!
Provided by Buzymomof3
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large fry pan.
- Add chicken and cook, uncovered, until cooked through. Remove from pan and set aside to keep warm.
- Add shallots and garlic to chicken pan, stirring until onions are soft. Add wine to deglaze and bring to a boil. Reduce heat and simmer till reduced by half.
- Add chicken stock, honey and mustard and stir well. Stir for about 5 minutes until sauce is reduced some.
- Add pecans and chicken. Stir.
- Serve with salad and pear slices.
Nutrition Facts : Calories 425.9, Fat 17.3, SaturatedFat 2.5, Cholesterol 128.9, Sodium 1691.6, Carbohydrate 13.4, Fiber 4.1, Sugar 4, Protein 49.1
OVEN FRIED CHICKEN WITH HONEY BUTTER SAUCE II
This came from a lady in our church and is soooo fantastic! I double the sauce as it is so delicious I want to make sure there is enough to go around!
Provided by Mom of Five
Categories Chicken
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- combine the flour, salt, pepper, and paprika in a shallow bowl.
- Dredge chicken pieces in flour mixture.
- Melt the butter and pour into a 9x13 baking pan and add pieces of floured chicken in a single layer, turning chicken to coat with butter.
- Bake skin side down for 30 minutes.
- While chicken is baking make sauce.
- Turn chicken and pour sauce over chicken pieces and bake for an additional 30 minutes.
- Spoon pan juices over chicken and serve.
- For the Honey Butter Sauce: In a small pan melt the butter while beating in the honey and lemon juice.
- Pour over the chicken pieces.
HONEY-PECAN CHICKEN BREASTS
We love to entertain, this is one of my favorite 'special' recipes to welcome dinner guests. The nuts add an elegant touch, and it fills the house with a great aroma. -Penny Davis, Newman Lake, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Pound chicken with a meat mallet to 1/2-in. thickness. Sprinkle with seasonings., In a large nonstick skillet, heat butter over medium heat; brown chicken on both sides. Cook, covered, until chicken is no longer pink, 6-8 minutes, turning once. Drizzle with honey and sprinkle with pecans. Cook, covered, until chicken is glazed, 2-3 minutes.
Nutrition Facts : Calories 382 calories, Fat 15g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 436mg sodium, Carbohydrate 27g carbohydrate (25g sugars, Fiber 1g fiber), Protein 35g protein.
GUSSIES'S FRIED CHICKEN WITH PECAN HONEY GLAZE
This is one of Paula Deen's recipes. It reminds me very much of sweet & sour Chinese chicken! If you have a deep fat-fryer, by all means use it.
Provided by Manami
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Rinse the chicken and pat it dry.
- Beat the eggs in a 9x13" dish.
- Lay the chicken pieces in the dish, and sprinkle with salt, pepper & garlic powder.
- Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated.
- Put enough oil in cast iron pot or electric skillet to come just halfway up the sides of the chicken parts.
- Heat the oil until just smoking, about 375°F.
- Put the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well.
- Remove the chicken with tongs and place it it in the hot oil.
- Cover the pan, leaving a crack for steam to escape, lower the heat to 325F for electric skillet and cook for 10 minutes.
- Turn the chicken with tongs, cover again (leaving the lid open a crack) and cook for 10 minutes longer.
- Very large pieces may need to be cooked longer.
- Drain the chicken on paper towels and transfer to platter.
- To make the glaze, melt butter in a saucepan over low heat.
- Whisk in the honey until well blended.
- Bring to a simmer and add the pecans.
- Simmer for 10 minutes, stirring occasionally.
- Ladle the glaze over the hot fried chicken and serve.
Nutrition Facts : Calories 1837.7, Fat 128.6, SaturatedFat 48.9, Cholesterol 513.9, Sodium 1515.1, Carbohydrate 85.3, Fiber 4.4, Sugar 36.1, Protein 86.5
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