chiqui,.new.orleans (11:52:35) :

Honey Pecan Fried Chicken

2 - 2 1/2-3lb. frying chickens, cut-up
4 cups buttermilk
2 cups self-rising powder
1 teasp. salt
1/2 teasp. garlic powder
1/4-1/2 teasp. each cayenne pepper and lemon-pepper

2 sticks butter
1/2 cup honey
1/2 cup coarsely chopped pecans

Vegetable oil for frying

Wash and dry chicken pieces. Place in a deep bowl and cover with buttermilk. Cover and refrigerate for 2 hours.

Drain chicken. Combine flour, salt, peppers and garlic powder in a paper bag. Add chicken pieces a few at a time and shake well. Place coated chicken on a sheet of waxed paper and let stand 20 min. at room temp.

Melt butter in a heavy saucepan over low heat. Stir in honey and bring to a boil. Stir in pecans and simmer at a very low heat for 15 minutes. Set aside.

Heat vegetable oil in an iron skillet about 1" deep.(350*). Add chicken in batches (do not crowd; pieces should not touch). Fry until crisp and golden brown about 7 min. per side. Drain well on paper towels and transfer to a heated platter and keep warm until all chicken is cooked. Pour warm glaze over the chicken and serve IMMEDIATELY!!