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

Ingredients:

1 medium fryer, cut into frying parts

1 pint of milk

2 eggs

1 cup of honey

3 ounces of pecan pieces

flour

salt & pepper

Directions:

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.

Source:

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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