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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