Prep 10 mins
Cook 20 mins
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.
- 1 (3 1/2 lb) frying chickens or 1 (3 1/2 lb) your favorite chicken parts
- 2 large eggs
- salt and pepper
- garlic powder
- 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 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.
All five stars for the honey butter pecan sauce. Actually, it is more like fudge than anything else. Goes amazingly with this fried chicken and the recipe makes lots of it. I had the left over sauce reheated and over ice cream the next day, wow, I love it.
I did not boil the honey and butter, just brought it to boil and added nuts, nice consistency. Trying to avoid boiling all the goodness out of honey.
The chicken was also good, maybe needing a bit more seasoning to counteract all the sweetness in the sauce. Maybe cajun seasoning or steak seasoning would go well.
All in all, this is something else!
This is a very good recipe but fair warning, very sweet. Not something you'd make everyday, unless you want to clog your arteries really quick, definitely for special occasions.