Fried Chicken With Honey Pecan Sauce Recipes

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HONEY PECAN GLAZED FRIED CHICKEN



Honey Pecan Glazed Fried Chicken image

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

FRIED CHICKEN
3 lb of chicken pieces (thats about 8 peices of thighs and legs)
4 c buttermilk
2 eggs lightly beaten
2 c self rising flour
1 1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/4 tsp black pepper
oil for frying
GLAZE
3/4 c honey
2 stick (1 cup) butter
1/2 c pecans, coarsly chopped
*TIP: IF YOU LIKE MY MAN CATCHING FRIED CHICKEN THEN YOU CAN COOK THAT AND ADD THE HONEY PECAN GLAZE ON TOP!

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!

FRIED CHICKEN WITH HONEY PECAN SAUCE



Fried Chicken with Honey Pecan Sauce image

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

8-10 chicken pieces
1 c buttermilk
2 eggs
1 tsp garlic powder
1 1/2 c self rising flour
1/2 tsp cayenne pepper
1 tsp kosher salt
1/2 tsp black pepper
oil for frying
HONEY PECAN SAUCE
1 1/2 stick butter, unsalted
1/2 c honey
3/4 c chopped pecans

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

PECAN CRUSTED CHICKEN TENDERS WITH HONEY MUSTARD SAUCE



Pecan Crusted Chicken Tenders with Honey Mustard Sauce image

A gourmet twist on chicken tenders that appeals to kids and adults alike.

Provided by Jennifer Segal

Categories     Dinner

Time 40m

Yield 4-6

Number Of Ingredients 12

1¼ cups pecans
1¼ cups panko bread crumbs
2¼ teaspoons salt, divided
1 tablespoon sugar
Heaping ¼ teaspoon cayenne pepper
2 pounds chicken tenderloins
2 eggs
½ cup all purpose flour
Vegetable oil, for cooking
½ cup mayonnaise, best quality such as Hellmann's
½ cup whole grain mustard
¼ cup honey

Steps:

  • Place the pecans in the bowl of a food processor and pulse until finely chopped (go easy -- you don't want a paste). Add the panko, 1¼ teaspoon salt, sugar and cayenne pepper and pulse a few more times to combine. The panko should be broken down slightly but not finely ground.
  • Set up three large shallow dishes in an assembly line. Place the flour in the first dish; beat the eggs in the second dish; and place the pecan/panko mixture in the third dish. Line a baking sheet with aluminum foil to hold the breaded tenders, and place at the end of the assembly line.
  • Season the chicken tenders with the remaining teaspoon salt. Working with one tender at a time: dredge first in the flour, shaking off any excess; dip in the egg to coat evenly; and then dredge in the pecan/panko mixture, pressing down to make the coating adhere. Try to use one hand for the dry breading (the flour and pecan/panko mixture) and one hand for the wet (the eggs) -- otherwise, your hands will end up a mess. Place the breaded tender on the prepared baking sheet and repeat with remaining tenders.
  • Heat about ⅛-inch of oil in a large skillet over medium heat. While the oil heats up, line another baking sheet with paper towels (this is for the finished tenders - the paper towels will absorb any excess oil).
  • When the oil starts to shimmer, add half of the chicken tenders and cook for a few minutes on the first side until golden brown. Using tongs, flip the tenders and cook until the second side is also golden, 1-2 minutes Adjust the heat as necessary so the tenders don't burn. Transfer the cooked tenders to the prepared baking sheet. Discard the oil, wipe the skillet clean with a paper towel, and then repeat with the remaining tenders.
  • Make the sauce by combining the mayonnaise, mustard and honey in a small bowl. Serve alongside chicken tenders.
  • Freezer-Friendly Instructions: The cooked chicken tenders can be frozen for up to 3 months. No need to defrost; put the chicken tenders on a wire rack on top of a rimmed baking sheet and bake in a 350°F oven until heated through and crisp, about 25 minutes. (Flip the chicken halfway through baking.)

Nutrition Facts :

HONEY PECAN CHICKEN



Honey Pecan Chicken image

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.

Provided by Christin Mahrlig

Categories     Main Dish

Time 45m

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 618 kcal, ServingSize 1 serving

FRIED CHICKEN WITH HONEY PECAN SAUCE



Fried Chicken With Honey Pecan Sauce image

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

2 (2 1/2-3 lb) roasting chickens
4 cups buttermilk
1 cup flour
3/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 cup butter
1/2 cup honey
1/2 cup pecans, chopped
vegetable oil (for frying)

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

PECAN CRUSTED CHICKEN



Pecan Crusted Chicken image

Pecan Crusted Chicken with Honey Mustard Dipping Sauce. Tender chicken breasts in a crispy pecan coating, baked until golden and juicy!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 50m

Number Of Ingredients 14

2 large eggs
1 cup pecan halves
1/2 cup Panko bread crumbs
1 teaspoon dried basil
1/2 teaspoon kosher salt
1/4 teaspoon coarse black pepper
4 small boneless, skinless chicken breasts (about 6 ounces each)
2 tablespoons extra virgin olive oil
1 cup nonfat plain Greek yogurt
2 tablespoons Dijon mustard
1 ½ tablespoons grainy brown mustard (or an additional tablespoon of Dijon)
1 tablespoon honey (plus additional to taste)
¼ teaspoon kosher salt
Pinch cayenne pepper

Steps:

  • Place a rack in the center of the oven and preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
  • Lightly beat the eggs in a wide, shallow bowl or pie plate and set aside.
  • In a food processor, pulse the pecans until they form fine crumbs (but don't over-process or they will turn into pecan butter). Place the mixture in a large, sturdy ziptop bag.
  • To the bag, add the breadcrumbs, basil, salt, and pepper. Seal the top and shake to combine.
  • Place the chicken on a cutting board and cover it with a large sheet of plastic wrap. With a meat tenderizer, rolling pin, or your fist, pound the chicken breasts to an even thickness. They need not be super thin-just flatten the middle so that the chicken is relatively flat and will bake more evenly.
  • Working one chicken breast at a time, dip the chicken in the egg wash, then place in the ziptop bag and shake to coat with the pecan mixture. Gently press the pecan mixture so that it sticks to the chicken, then lay the chicken on the prepared baking sheet. Repeat with remaining chicken breasts.
  • Drizzle the olive oil over the top of the chicken. Bake until the chicken reaches 160 to 165 degrees F on an instant read thermometer, about 15 to 20 minutes. Remove to a plate and let rest 5 minutes. Chicken is considered cooked at 165 degrees F, but I like to remove mine several degrees early and let the carryover cooking to finish the rest (this ensures the chicken breast is juicy and does not overcook).
  • While the chicken bakes, prepare the sauce: In a small bowl, stir together the Greek yogurt, both mustards, honey, salt, and cayenne. Taste and adjust the seasoning as desired.
  • Enjoy the pecan crusted chicken hot, with the dipping sauce.

Nutrition Facts : TransFat 1 g, ServingSize 1 (of 4) without dipping sauce, Calories 489 kcal, Carbohydrate 9 g, Protein 42 g, Fat 32 g, SaturatedFat 4 g, Cholesterol 191 mg, Fiber 3 g, Sugar 2 g

HONEY PECAN CHICKEN STRIPS



Honey Pecan Chicken Strips image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds chicken tenderloins
1/2 cup buttermilk
2 dashes hot sauce
1 1/4 cups all-purpose flour
1/2 cup finely chopped pecans
2 teaspoons seasoning salt
Vegetable oil, for frying
3/4 cup honey
3 tablespoons salted butter
1 tablespoon chopped fresh parsley

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.

CHICKEN WITH PECAN HONEY SAUCE



Chicken With Pecan Honey Sauce image

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

2 tablespoons olive oil
800 g chicken breast fillets
3 shallots, finely chopped
1 garlic clove
1/2 cup dry white wine
1/2 cup chicken stock
1/2 tablespoon honey
2 teaspoons Dijon mustard
1/2 cup roasted pecan, roughly chopped

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

PECAN CRUSTED CHICKEN



Pecan Crusted Chicken image

Serve a plate of baked Pecan Crusted Chicken for a flavorful, easy dinner that's ready for the oven in just 15 minutes!

Provided by Blair Lonergan

Categories     Dinner

Time 35m

Number Of Ingredients 12

2 lbs. boneless, skinless chicken breasts (or thinly-sliced chicken cutlets)
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 ½ teaspoons honey
1 cup dry breadcrumbs
1 cup pecan halves, finely chopped
1 teaspoon paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt, plus extra for seasoning the meat
Freshly ground black pepper, to taste
2 tablespoons canola oil or vegetable oil

Steps:

  • Preheat oven to 350° F. Line a rimmed baking sheet with aluminum foil or parchment paper, then set a large wire rack on top. Spray the rack with nonstick cooking spray. Set aside.
  • Lightly pound the chicken breasts to uniform thickness (about ½-inch).
  • In a medium bowl, whisk together mayonnaise, Dijon mustard and honey. Set aside.
  • In a shallow dish, mix together breadcrumbs, pecans, paprika, onion powder, garlic powder, kosher salt and black pepper. Drizzle with oil and mash with a fork until the oil is thoroughly incorporated.
  • Pat the chicken dry; season with salt and pepper to taste.
  • Brush each piece of chicken on all sides with the mayonnaise mixture. Dredge in the pecan mixture, gently pressing to make sure that both sides are evenly coated.
  • Place the coated chicken breasts on the wire rack set on the baking sheet. Bake until the chicken is golden brown and the meat reaches an internal temperature of 165° F, about 20-25 minutes. Check the chicken towards the end of the cooking time, and if it's starting to get too dark, tent loosely with foil for the remainder of the time. You don't want the pecans to burn while the chicken cooks through.

Nutrition Facts : ServingSize 1 /6 of the chicken, Calories 473 kcal, Carbohydrate 18 g, Protein 36 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 101 mg, Sodium 783 mg, Fiber 3 g, Sugar 3 g, TransFat 1 g

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