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Fried Chicken with Honey-Pecan Glaze
Created By Jill Spears from Prosper, TX
1st Place — Southern Comfort Food
1 (3 ½-lb) chicken
2 tsp. salt
¼ c. salt
½ tsp. ground red pepper
1 c. shortening
¼ tsp. garlic powder
Oil to fill pan about 1 inch deep
¼ tsp. black pepper
2 c. self-rising flour
¾ c. buttermilk
½ c. butter
½ c. pecans, coarsely chopped, toasted
¼ c. + 2 ½ T. honey
Combine chicken pieces in water to cover; add ¼ cup salt. Cover and chill for at least 30 minutes of overnight. Combine shortening and oil to get a depth of 1 inch in skillet; heat oil to 340 degrees. Whisk together flour, salt, red pepper, garlic powder and black pepper in a shallow dish. Place buttermilk in 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 a 200 degree oven on a wire rack over a jelly-roll pan.
Melt butter in 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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