Honey Pecan Fried Chicken

• 6 lbs (2.7 kg). chicken (I use boneless, skinless breasts halves)
• 4 cups (950 ml) buttermilk
• 1 cup (225 ml) self-rising flour
• 3/4 tsp (4 ml) salt
• 1/4 tsp (1 ml) garlic salt
• 1/4 tsp (1 ml) cayenne pepper
• 1 cup (225 ml) honey
• 2 sticks butter
• 1/2 cup (125 ml) coarsely chopped pecans
• oil, for frying

1. Wash chicken, pat dry.
2. Pour buttermilk into a large ziplock bag.
3. Add chicken.
4. Refrigerate 1 1/2 hours.
5. Drain chicken.
6. Combine flour, salt, garlic powder and cayenne.
7. Dredge chicken in mixture, shaking off excess.
8. Let chicken stand 20 minutes at room temperature on a wire rack.
9. Melt butter in small saucepan over low heat.
10. Stir in honey and bring to boil.
11. Add pecans and simmer glaze for 15 minutes.
12. Meanwhile, heat 1/2 - 3/4" of oil in an electric skillet to 375 degrees (200 C.).
13. Add chicken (in batches - do not crowd) and fry until crisp, golden brown and cooked through, about 7 minutes per side.
14. Drain on paper towels.
15. Arrange on a large platter and pour the glaze over the chicken.
16. Serve immediately.

chicken, buttermilk, flour, salt, garlic, cayenne pepper, honey, butter, pecans, oil

Taken from online-cookbook.com/goto/cook/rpage/000F6D (may not work)