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Honey Pecan Glazed Fried Chicken

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“A scrumptious sticky chicken, but well worth the mess.”
1hr 30mins

Ingredients Nutrition


  1. Wash and drain chicken.
  2. Soak in buttermilk (enough to cover the pieces) for at least 30 minutes.
  3. Heat shortening or oil to 375 degrees in an electric or cast iron skillet (should be enough hot oil to come half-way up the chicken when placed into the skillet). Place seasoned flour in a paper bag.
  4. Shake off excess buttermilk from chicken and drop into bag of flour, two or three pieces at a time, and shake to coat.
  5. (Option: For a thicker, crispier chicken, remove piecesfrom flour, dip in buttermilk a second time and shake them in flour mixture again.)
  6. Place coated chicken pieces in hot oil and reduce the heat to 325 degrees.
  7. Cook chicken for 10 minutes on one side, flip chicken over, and cook another 10 minutes on second side.
  8. Drain cooked chicken on paper towels.
  9. For the glaze, melt butter over low heat. Whisk in honey until blended.
  10. Bring to a simmer and add pecans.
  11. Simmer for 15 to 20 minutes, stirring occasionally.
  12. Ladle over hot fried chicken.

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