Crunchy fried chicken breast soaked in a succulent and sweet honey pecan glaze!
Yield: 4
Prep time:
Cook time:
With all that being said, it took me a long time to finally decide on a recipe to share for such a wonderful blog, because I wanted it to be JUST right. Well boys and girls, we knocked this one OUT OF THE PARK! Dare I say, this may be my favorite chicken dish I have made so far? And we eat a LOT of chicken! If you like sweet sauces on your chicken, give this one a try!!!
1/4 cup pecans, chopped
1 1/2 teaspoons salt
1 1/2 teaspoons white pepper
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder (granules)
1 1/2 cups buttermilk
1 1/2 cups gluten free plain flour (all-purpose)
4 tablespoons unsalted butter
4 chicken breasts, boneless and skinless and 1/2 inch thick
6 tablespoons honey
Prep time:
Cook time:
Honey Pecan Glazed Fried Chicken Breast
Hello y'all, Aunt Bee here! I can not even begin to tell you what an honor it was for me to be chosen as a monthly contributor for Anyonita Nibbles! As you already know, Anyonita is a ROCK STAR blogger, but what you may not know, is how much time she spends helping us newbie bloggers as well! She is definitely a 'blogger's blogger', and I am so proud to call her my friend!With all that being said, it took me a long time to finally decide on a recipe to share for such a wonderful blog, because I wanted it to be JUST right. Well boys and girls, we knocked this one OUT OF THE PARK! Dare I say, this may be my favorite chicken dish I have made so far? And we eat a LOT of chicken! If you like sweet sauces on your chicken, give this one a try!!!
Ingredients:
For the chicken breasts1/4 cup pecans, chopped
1 1/2 teaspoons salt
1 1/2 teaspoons white pepper
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons garlic powder (granules)
1 1/2 cups buttermilk
1 1/2 cups gluten free plain flour (all-purpose)
4 tablespoons unsalted butter
4 chicken breasts, boneless and skinless and 1/2 inch thick
6 tablespoons honey
Honey Pecan Glazed Fried Chicken Breast
Instructions:
- Preheat the oven to 180c/350f.
- Combine flour, salt, peppers and garlic powder in a shallow baking tray.
- Pour the buttermilk into a separate dish.
- Dredge the chicken first in the flour, then in the buttermilk, then back through the flour.
- Heat about three inches of oil in a dutch oven or roasting tray in the oven.
- Fry breasts in batches until golden brown. Flip over and continue to fry until both sides are evenly golden and/or until the internal temperature of the chicken is 170f.
- Melt the butter in a saucepan to make the glaze.
- Add pecans and heat together quickly.
- Stir in the honey and pour the glaze over the chicken and serve immediately.
Brandi has such delicious recipes. This chicken looks amazing!
ReplyDeleteThis is an amazing recipe and lovely post! Wonderful work ladies!
ReplyDeleteThis looks amazing!! I love the buttermilk in there, always makes everything so delicious. Can't wait to give this chicken a try :)
ReplyDeleteHonestly I didn't even have to read the recipe to know I would love this. Just by the name I knew it would be fabulous...So ok, I did read the post of course and the recipe sounds as delicious as I knew it would be. I cant wait to try this .
ReplyDeleteMy mouth is salivating just looking at this chicken! Wow! You really did a fabulous job. Love the crunch of pecans that you added. Definitely going to make this. Thanks!!
ReplyDeleteFantastic looking! The recipe sounds simple and delicious, a winning combo in my book!
ReplyDeleteWow! This looks amazing!! Can't wait to try it.
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