↞ recipe box start page
Category: Chicken
Prep Time: Cook Time: Total Time:
1 (3 1/2 lbs) frying chicken, cut up, or your favorite chicken parts
Salt and pepper
Garlic powder
2 large eggs, beaten and a little milk added for an egg wash
Vegetable shortening or vegetable oil
2 cups self-rising flour
1 cup butter
1/2 cup honey
1 cup coarsely chopped pecans
Brown paper bag
Rinse the chicken and pat it dry. Beat the eggs in a 13x9 inch baking pan. Lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder. Turn the chicken and season the other side, then add to the chicken to the egg until well coated.
Put enough shortening or oil in a skillet to come just halfway up the sides of the chicken parts. Heat the shortening or oil just until smoking, about 375 degrees. Put the flour in a dish paper bag, add the chicken pieces, a few at a time, and coat well. Remove the chicken with tongs and place it in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat to 325 and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. Drain the chicken on paper towels and transfer to a platter.
To make the glaze, melt the 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.
view more member recipes
FRIED CHICKEN WITH PECAN-HONEY GLAZE
view my recipes
print
save
Category: Chicken
Prep Time: Cook Time: Total Time:
1 (3 1/2 lbs) frying chicken, cut up, or your favorite chicken parts
Salt and pepper
Garlic powder
2 large eggs, beaten and a little milk added for an egg wash
Vegetable shortening or vegetable oil
2 cups self-rising flour
1 cup butter
1/2 cup honey
1 cup coarsely chopped pecans
Brown paper bag
Rinse the chicken and pat it dry. Beat the eggs in a 13x9 inch baking pan. Lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder. Turn the chicken and season the other side, then add to the chicken to the egg until well coated.
Put enough shortening or oil in a skillet to come just halfway up the sides of the chicken parts. Heat the shortening or oil just until smoking, about 375 degrees. Put the flour in a dish paper bag, add the chicken pieces, a few at a time, and coat well. Remove the chicken with tongs and place it in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat to 325 and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. Drain the chicken on paper towels and transfer to a platter.
To make the glaze, melt the 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Fried Chicken Breasts With Honey Pecan Sauce
by sgre52160
2 cups buttermilk 5-6 dashes Tabasco sauce 8 boneless, skinless chicken breast halves 1 1/2 cups flour 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teas
by sgre52160
2 cups buttermilk 5-6 dashes Tabasco sauce 8 boneless, skinless chicken breast halves 1 1/2 cups flour 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/2 teas
Pecan Bundt Cake With Orange Pecan Glaze
by sgre52160
2 cups flour 1 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 1/2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground cloves 1/2 cup vegetable shortening 3/4 cup sugar 1/2 cup
by sgre52160
2 cups flour 1 1/2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 1/2 tsp ground cinnamon 1 tsp ground nutmeg 1/2 tsp ground cloves 1/2 cup vegetable shortening 3/4 cup sugar 1/2 cup
Barbecued Chicken With Honey Mustard Glaze
by sgre52160
4 chicken breast halves 4 chicken leg quarters Marinade 1 can (8 oz) tomato sauce 1/2 cup olive oil and orange juice 1/4 cup vinegar 1 tsp dried leaf oregano, crushed 1/4 tsp freshly ground b
by sgre52160
4 chicken breast halves 4 chicken leg quarters Marinade 1 can (8 oz) tomato sauce 1/2 cup olive oil and orange juice 1/4 cup vinegar 1 tsp dried leaf oregano, crushed 1/4 tsp freshly ground b
Teriyaki Chicken Wings With Honey Glaze
by sgre52160
8 tbsp butter 1/2 cup honey 1 cup chili sauce 6 tbsp lemon juice 1 tbsp Dijon mustard 4 lbs chicken wings 3 tbsp teriyaki or soy sauce Garlic powder, salt and pepper, to taste Preheat oven t
by sgre52160
8 tbsp butter 1/2 cup honey 1 cup chili sauce 6 tbsp lemon juice 1 tbsp Dijon mustard 4 lbs chicken wings 3 tbsp teriyaki or soy sauce Garlic powder, salt and pepper, to taste Preheat oven t
Chicken Breasts With Spicy Honey-orange Glaze
by sgre52160
1/4 cup honey 2 tbsp frozen orange juice concentrate 1 tsp grated orange zest 1 clove garlic, minced 1/2 tsp salt 1/8 tsp crushed red pepper flakes 6 boneless skinless chicken breast halves 1
by sgre52160
1/4 cup honey 2 tbsp frozen orange juice concentrate 1 tsp grated orange zest 1 clove garlic, minced 1/2 tsp salt 1/8 tsp crushed red pepper flakes 6 boneless skinless chicken breast halves 1
view more member recipes
related CDKitchen recipes
Deep Fried Teriyaki Chicken
Chicken Breasts with Spicy Honey Orange Glaze
Honey Thyme Glaze Grilled Lamb Chops
Honey Dijon Dipping Sauce
T-Bone Steaks With Honey Orange Glaze
Caramelized Chicken with Garlic and Ginger
Crispy Fried Chicken with Honey Sauce
Crispy Onion Chicken Breast Tenders
Honey Glazed Baked Ham
Cake Doughnuts With Chocolate Or Honey Glaze