Honey Pecan Fried Chicken Recipe

Prepare marinade

In a large bowl combine buttermilk, hot sauce, garlic powder, onion powder, kosher salt, and black pepper. Whisk to combine.

Marinate chicken

Trim excess skin fat from chicken if desired. Add chicken pieces to the buttermilk mixture, pressing to submerge. Cover and refrigerate for at least 4 hours or up to overnight (8–12 hours) for best flavor and tenderness.

Prep breading station

In a shallow dish whisk together flour, cornstarch, paprika, cayenne, dried thyme, garlic powder, onion powder, kosher salt, and black pepper. In a second shallow bowl whisk eggs and milk until smooth.

Dredge chicken

Remove each chicken piece from the buttermilk, letting excess drip off. First dip into the egg wash, then press thoroughly into the seasoned flour mixture to coat well. For extra-crispy double-coat: return coated piece to egg wash briefly, then re-coat with flour. Place on a wire rack and let rest 10 minutes to set the crust.

Heat oil

In a large heavy skillet or Dutch oven add vegetable oil to a depth of about 1 to 1.5 inches (about 1–1.5 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and browns slowly, it's ready.

Fry chicken

Fry chicken in batches without crowding, skin-side down first, adjusting heat to maintain 325–350°F. Fry for 12–15 minutes per piece, turning once or twice for even browning, until internal temperature reaches 165°F (74°C) and crust is golden brown. Transfer to a wire rack set over a sheet pan to drain and keep warm in a 200°F (95°C) oven while remaining pieces finish.

Toast pecans

In a small dry skillet over medium heat toast the chopped pecans, stirring frequently, until fragrant and slightly darker, about 3–4 minutes. Remove to a plate to cool.

Make sauce

In a small saucepan melt the butter over medium heat. Add minced garlic and cook 20–30 seconds until fragrant but not browned. Stir in honey, brown sugar, apple cider vinegar, and soy sauce. Bring to a gentle simmer and cook 2–3 minutes, stirring, until slightly thickened. Season with salt and black pepper. Remove from heat and stir in the toasted pecans. Keep warm until serving.

Cook potatoes

Place peeled, cut potatoes in a saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer and cook until fork-tender, about 15–18 minutes.

Mash and finish

Drain potatoes thoroughly and return to the hot pot to evaporate excess moisture for 1 minute. Add butter, milk, remaining 1/2 teaspoon salt, and black pepper. Mash with a potato masher or ricer until smooth and creamy. Adjust seasoning to taste and keep warm.

Sauté vegetables

Heat a medium skillet over medium-high heat with olive oil. Add carrots first and sauté 2–3 minutes, then add broccoli and snap peas. Cook, stirring occasionally, until vegetables are bright and tender-crisp, about 4–5 minutes total. Season with salt and black pepper. Remove from heat.

To assemble, place a portion of mashed potatoes on each plate, arrange 1–2 pieces of fried chicken alongside, and spoon 2–3 tablespoons (or more to taste) of warm honey pecan sauce over the chicken. Scatter extra chopped toasted pecans and chopped parsley over the sauced chicken for crunch and color. Serve the vegetable medley on the side.

If desired, reserve some sauce on the side for dipping. Serve immediately while chicken is hot and sauce is glossy.