Honey Pecan Chicken

• 4 each chicken breast halves, boneless, skinless
• 2 cups buttermilk
• 1 1/2 cups flour, all-purpose
• 1 tablespoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 x black pepper to taste
• 1 cup butter or margarine, melted
• 13 cup honey
• 18 teaspoon lemon zest
• 1 tablespoon bourbon
• 1 cup pecans chopped

1. Soak chicken pieces overnight in buttermilk (or at least several hours).
2. Mix flour, garlic powder, little cayenne pepper, and pepper.
3. Dredge chicken in this.
4. Let chicken rest after coating with flour mix for bout 30 minutes (so coating sticks).
5. Heat small amount oil in large fry pan.
6. Cook about 8 min.
7. per side (for boneless pieces, longer for with bone) til no longer pink.
8. Make Sauce: mix melted butter or oleo, honey, lemon peel and bourbon.
9. Mix and heat until warm.
10. Pour over cooked chicken.
11. Top with Chopped Pecans!

chicken breast halves, buttermilk, flour, garlic, cayenne pepper, black pepper, butter, honey, lemon zest, bourbon, pecans

Taken from recipeland.com/recipe/v/honey-pecan-chicken-36900 (may not work)