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April 8, 2003

Spring has supposedly sprung, although we here at the Lazy F still
have about 3 inches of snow gracing the landscape. But sooner or later
the sun will shine strongly and melt it all away, and to prepare for
impending picnics we've been experimenting with summer food.
Here's a recipe for fried chicken that tastes great no matter what 
the weather or location. It's fast, easy and sure to please.


Fried Chicken with Honey-Pecan Glaze

4 cups buttermilk
8 boneless, skinless chicken breasts
1 cup flour
½ tsp. salt
¼ tsp. garlic powder
¼ tsp. cayenne pepper
1 lb. unsalted butter
½ cup light honey, such as alfalfa honey
½ cup chopped pecans
Vegetable oil for frying

Pour buttermilk into a large bowl and add the
chicken breasts. Cover and refrigerate for 2 
hours. Drain well.

Combine flour and spices. Dredge the chicken 
pieces in this mixture, shaking off excess. 

Melt the butter in a heavy saucepan over low heat; 
then add the honey and bring to a boil. Add the 
chopped pecans and simmer on low, stirring occasionally, 
for 15 minutes.

While glaze is simmering, heat approximately ½ to ¾ cup
of vegetable oil in a large skillet. Add the chicken, 
arranging so that there is plenty of space between
pieces, and fry until crisp and golden, (about 8 minutes 
per side). Drain on paper towels and arrange on platter. 
Pour glaze evenly over all and serve immediately.

Serves 4
Delicious with wild rice and a salad!



Click here to see the previous recipe.


Until next time, see you around the galaxy.


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