- 4 chicken breast halves
- 2 cup buttermilk
- 1½ cup all-purpose flour
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- Pepper to taste
- 1 cup unsalted butter or margarine; melted
- ⅓ cup honey
- ⅛ teaspoon lemon peel
- 1 tablespoon bourbon
- 1 cup pecan pieces
- Soak chicken pieces overnight in buttermilk (or at least several hours).
- Mix flour, garlic powder, cayenne pepper, and pepper. Dredge chicken in this. Let chicken “rest” after coating with flour mix for bout 30 minutes (so coating “sticks”).
- Heat small amount oil in large fry pan.
- Cook about 8 minutes per side (for boneless pieces, longer for with bone) until no longer pink.
- Make sauce: mix melted butter or oleo, honey, lemon peel and bourbon. Mix and heat until warm.
- Pour over cooked chicken. Top with chopped pecans.
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