HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY
Here's what you need: chicken drumsticks, chicken thighs, water, apple cider vinegar, salt, lemon pepper, onion powder, garlic powder, seasoned salt, flour, eggs, milk, hot sauce, honey, water
Provided by Pierce Abernathy
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large glass bowl, combine water, vinegar, and salt, mixing until some salt is dissolved. Add chicken, cover, and refrigerate for 2-8 hours.
- In a medium bowl, combine eggs, milk, and hot sauce to create the egg wash.
- Add flour to bowl and set aside.
- Remove chicken from brine, place in bowl and season.
- Transfer chicken to egg wash then the flour, coating evenly.
- Fry chicken in a large cast-iron pan for 10-15 minutes on each side.
- Place chicken on drying rack and let cool for 5 minutes.
- Mix honey and water together and lightly brush each piece of chicken.
- Enjoy!
Nutrition Facts : Calories 856 calories, Carbohydrate 106 grams, Fat 17 grams, Fiber 2 grams, Protein 60 grams, Sugar 25 grams
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.
CRISPY HONEY-GLAZED FRIED CHICKEN RECIPE BY TASTY
Here's what you need: salt, black pepper, onion powder, garlic powder, paprika, ground cumin, dried oregano, cayenne powder, all-purpose flour, bone-in, skin-on chicken drumsticks, bone-in, skin-on chicken thighs, buttermilk, peanut or vegetable oil, honey
Provided by Alvin Zhou
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, add the salt, pepper, onion powder, garlic powder, paprika, cumin, oregano, and cayenne and mix until combined. In a another medium bowl, combine half of the spice mix with the flour, mixing until the spices are evenly distributed.
- Add the chicken to a large bowl and sprinkle with the remaining spice blend. Mix until all the chicken pieces are evenly coated.
- Pour the buttermilk over the chicken and stir until the residual spices from the chicken have blended in with the buttermilk to create a light orange color. Marinate the chicken in the fridge for 2 hours, or overnight.
- Heat the oil to about 325°F (160°C) in a large cast-iron skillet.
- Dredge each piece of chicken in the flour, shaking off any excess. Dip them back into the buttermilk mixture, then back into the flour. Make sure to shake off excess flour or it'll burn while frying.
- Fry 3-4 chicken pieces at a time, occasionally turning them over. Cook for 10-12 minutes, until golden brown, crispy, and the internal temperature reaches 165°F (75°C). Rest the cooked chicken pieces on a wire rack to let excess oil drain off.
- Drizzle the chicken with honey, then serve.
- Enjoy!
Nutrition Facts : Calories 445 calories, Carbohydrate 51 grams, Fat 11 grams, Fiber 3 grams, Protein 31 grams, Sugar 4 grams
AWESOME HONEY PECAN PORK CHOPS
This recipe is both unbelievably easy and indescribably delicious. It takes only a few minutes to prepare. Just cook the cutlets in butter, and then heat honey and pecans in the drippings to make the sauce. Try serving with mashed sweet potatoes and green beans. This is guaranteed to be a favorite!
Provided by Karena
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a shallow dish, mix together flour, salt and pepper. Dredge pork cutlets in the flour mixture.
- In a large skillet, melt butter over medium-high heat. Add chops, and brown both sides. Transfer to a warm plate.
- Mix honey and pecans into the pan drippings. Heat through, stirring constantly. Pour sauce over cutlets.
Nutrition Facts : Calories 518.4 calories, Carbohydrate 30.3 g, Cholesterol 100.3 mg, Fat 30.7 g, Fiber 1.1 g, Protein 30.6 g, SaturatedFat 11 g, Sodium 101.6 mg, Sugar 17.7 g
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
HONEY PECAN GLAZED FRIED CHICKEN
Make and share this Honey Pecan Glazed Fried Chicken recipe from Food.com.
Provided by Sassy in da South
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and drain chicken.
- Soak in buttermilk (enough to cover the pieces) for at least 30 minutes.
- Heat shortening or oil to 375 degrees in an electric or cast iron skillet (should be enough hot oil to come half-way up the chicken when placed into the skillet). Place seasoned flour in a paper bag.
- Shake off excess buttermilk from chicken and drop into bag of flour, two or three pieces at a time, and shake to coat.
- (Option: For a thicker, crispier chicken, remove piecesfrom flour, dip in buttermilk a second time and shake them in flour mixture again.)
- Place coated chicken pieces in hot oil and reduce the heat to 325 degrees.
- Cook chicken for 10 minutes on one side, flip chicken over, and cook another 10 minutes on second side.
- Drain cooked chicken on paper towels.
- For the glaze, melt butter over low heat. Whisk in honey until blended.
- Bring to a simmer and add pecans.
- Simmer for 15 to 20 minutes, stirring occasionally.
- Ladle over hot fried chicken.
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.
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 fabulous fried chicken there that has a honey pecan glaze on it that is to die for. I've been thinking about that chicken lately and decided to make some. This is as close as I'm going to get to that yummilicious chicken without having to make a trip to Savannah. Not that, that would be a bad thing. ;) Enjoy!
Provided by Leah Stacey @CookingMaven
Categories Chicken
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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!
PECAN HONEY GLAZED FRIED CHICKEN
Nothing says 'south' like good fried chicken, but when pecan honey glaze is drizzled on top then it takes it to a whole new level. I was inspired when my husband and I visited a soul food restaurant, and I just had to come home and duplicate it. I must admit I think I hit the nail on the head - at least my family admits it. Enjoy!
Provided by FleurSweetLoves
Categories Whole Chicken
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Heat peanut oil in deep skillet or deep-fryer to 375 degrees F (190 degrees C). Oil should be deep enough to cover chicken pieces halfway.
- Season chicken pieces on all sides with seasoned salt.
- Put beaten eggs in a large bowl. Mix flour, salt, and black pepper in a large paper bag.
- Dip seasoned chicken into beaten egg; place each piece into bag containing seasoned flour and shake to coat.
- Cook chicken in hot oil until no longer pink at the bone and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (75 degrees C). Transfer chicken to a plate lined with paper towels to drain.
- Melt butter in saucepan over medium heat. Whisk honey into melted butter; cook, whisking occasionally, until bubbles start to form, about 5 minutes. Reduce heat to low; simmer another 10 minutes. Fold pecans into butter mixture; cook until the pecans are hot, 2 to 3 minutes. Drizzle over hot chicken pieces to serve.
Nutrition Facts : Calories 845.9 calories, Carbohydrate 45.8 g, Cholesterol 193.7 mg, Fat 59.7 g, Fiber 2.3 g, Protein 33.6 g, SaturatedFat 21.6 g, Sodium 773.8 mg, Sugar 18.1 g
HONEY-GLAZED PEPPER CHICKEN
A fermented-garlic-honey and vinegar glaze mellows out the bite of this mixed-peppercorn rubbed chicken.
Provided by Brad Leone
Categories Bon Appétit Dinner Grill/Barbecue Grill Meat Poultry Chicken Pepper Honey Vinegar Chile Pepper Summer Brine Dairy Free Peanut Free Tree Nut Free Soy Free Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Finely grind black peppercorns and 2 Tbsp. pink peppercorns in a spice mill or mortar and pestle. Transfer to a small bowl and mix in 5 tsp. Diamond Crystal or 2¾ tsp. Morton kosher salt; set seasoning aside.
- Place chicken, breast side down, on a cutting board and use kitchen shears to cut along both sides of the backbone to remove (freeze and save it for stock!). Open chicken and turn skin side up. Press down on center of breast to flatten chicken-you should hear the breastbone crack. Using a chef's knife or cleaver, split chicken in half through breastbone. Pat dry; rub all over with 1 Tbsp. oil. Sprinkle reserved seasoning all over, making sure to get into all the nooks and crannies. Place on a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 8 hours and up to 2 days.
- Coarsely grind remaining 2 Tbsp. pink peppercorns in spice mill or mortar and pestle. Cook chiles, honey, vinegar, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt over medium heat, stirring occasionally, until mixture just turns amber in color and is reduced by about half (it should coat a spoon), 10-12 minutes. Stir in pink pepper and set aside.
- Prepare a grill for medium heat. Lightly oil grate. Set chicken on grate, cover, positioning vent over chicken if your grill has one, and grill, turning every 5 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 120°-130°F, 15-20 minutes. Continue to grill, basting with honey mixture and turning chicken every 2-3 minutes, until an instant-read thermometer inserted into the thickest part of thighs registers 175°F and 155°F in the thickest part of breast, 10-15 minutes longer. Transfer to a cutting board and place skin side up. Let rest 30 minutes before carving.
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