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Fried Chicken with Honey-Pecan Glaze

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Fried Chicken with Honey-Pecan Glaze


Jill Spears

Prosper, TX

1st Place – Southern Comfort Food


  • 1 (3 ½ lb.) Chicken
  • ¼ C. Salt
  • 1 C. Shortening
  • Oil to fill pan about 1 inch deep
  • 2 C. self-rising flour
  • 2 tsp. salt
  • ½ tsp. ground rep pepper
  • ¼ tsp garlic powder
  • ¼ tsp black peper
  • ¾ C. Buttermilk


Combine chicken pieces and water to cover; add 1/4 cup salt. Cover and chill for at least 30 minutes or overnight. Combine shortening and oil to get a depth of 1 inch in skillet; heat oil to 340°.  Whisk together flour, Salt, red pepper, garlic powder and black pepper in a shallow dish. Place buttermilk and another shallow dish. Dip each chicken piece in buttermilk then in flour mixture. Fry in two batches, covering pan with lid during the first 10 minutes, turning chicken and cooking, uncovered, the last 10 to 12 minutes. Drain on a wire rack and keep warm in the 200° oven on a wire rack over jelly-roll pan.


  • ½ C. Butter
  • ¼ C. + 2 ½ T. Honey
  • ½ Pecans, Coarsely Chopped, Toasted


Melt butter in a small saucepan over medium heat; whisk in honey until blended. Stir in pecans, bring mixture to a boil, whisking often. Reduce heat to low; cook, stirring occasionally, for 8 to 10 minutes or until slightly thickened. Drizzle over chicken and serve immediately. Makes 4 to 6 servings.

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