Honey Pecan Fried Chicken
Indulge in the ultimate blend of savory and sweet with this irresistible Honey Pecan Fried Chicken recipe. Juicy chicken thighs and drumsticks are marinated in tangy buttermilk and hot sauce, then coated with a flavorful blend of seasoned flour and finely chopped pecans for an extra-crispy crust. Each piece is fried to golden perfection and finished with a drizzle of warm honey, creating a heavenly balance of crunch, spice, and sweetness. Perfect for family gatherings or a weekend treat, this fried chicken takes comfort food to the next level with its nutty, honey-kissed twist. Serve it alongside your favorite sides for a meal that's sure to impress!
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Recipe Information
Ingredients
- 2 lbs chicken thighs and drumsticks
- 2 cups buttermilk
- 2 tbsp hot sauce
- 2 cups all-purpose flour
- 1 tbsp cornstarch
- 2 tsp salt
- 1 tsp black pepper
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup pecans
- 1 cup honey
- 4 cups neutral frying oil (vegetable or canola oil)
- 2 eggs
- 0.5 cup milk
Instructions
In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and marinate in the refrigerator for at least 4 hours or overnight for best results.
In a medium-sized food processor, add the pecans and pulse until they are finely chopped but not fully ground. Set aside.
In another large bowl, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, and onion powder.
In a shallow dish, beat the eggs and milk together to create an egg wash.
Remove the chicken from the buttermilk marinade, allowing excess marinade to drip off. Dip each piece in the seasoned flour mixture, then into the egg wash, and back into the flour mixture.
After the final coating of flour, press the finely chopped pecans onto each chicken piece to ensure a crunchy pecan layer adheres well.
Heat the oil in a large, deep skillet or Dutch oven to 350°F (175°C). Use enough oil to fully submerge the chicken pieces.
Fry the chicken in batches to avoid overcrowding the pan. Cook each piece for 10-12 minutes, turning halfway, until golden brown and the internal temperature reaches 165°F (74°C).
Remove the chicken and place it on a wire rack over a baking sheet to drain excess oil.
In a small saucepan over low heat, warm the honey slightly to make it easier to drizzle.
Drizzle the warm honey over the fried chicken just before serving for a sweet, crunchy finish.
Nutrition Facts
Calories |
3285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 293.2 g | 376% | |
| Saturated Fat | 30.2 g | 151% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 1519 mg | 66% | |
| Total Carbohydrate | 123.3 g | 45% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 69.4 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 256 mg | 20% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 998 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
