Thursday, May 9, 2013

Honey Pecan Fried Chicken

They say you can't judge a book by it's cover...I hope that ain't true for recipe titles because this one have my taste buds savoring! 

Honey Pecan Fried Chicken

Serving Size: 4

1 medium fryer, cut into frying parts
1 pint of milk
2 eggs
1 cup of honey
3 ounces of pecan pieces
salt & pepper

Salt and pepper the fryer parts to taste. Whip the mil and eggs together. Dip the chicken into the milk-egg wash and then flour it well. Deep fry the chicken until it is golden brown. Mix 1 cup of honey and the pecan pices together. When the chicken is done, pour the honey-pecan mixture over it just before serving. Serve Hot.

The La Meilleure cook book by Jude Theriot credits this recipe to:
Chef Henry Tate of The Normant Room at The Chateau Motor Hotel.
Shreveport, Louisiana


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