Categories: Poultry- Chicken

Ingredients

• 4 cups buttermilk
• 8 boneless chicken breasts, with or without skin
• 1 cup all-purpose flour
• 3/4 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. cayenne pepper
• 1 lb. butter
• 1/2 cup honey
• 1/2 cup pecans, coarsely chopped
• Vegetable oil

Directions

1. Pour buttermilk into large bowl, add chicken.

2. Cover and refrigerate 1 1/2 hours. Drain chicken.

3. Combine flour, salt, garlic powder, and cayenne pepper. Dredge chicken in mixture, shaking off excess.
4. Melt butter in heavy saucepan over low heat. Stir in honey and bring to boil. Add pecans and simmer. Keep glaze om low heat for 15 minutes, stirring occasionally.
5. Meanwhile, heat 1/2 to 3/4 inch oil in large, heavy skillet. Add chicken (do not crowd) and fry until crisp, golden brown, and cooked through, about 7 minutes per side. Drain on paper towels; arrange on platter. Top wit glaze and serve immediately.

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