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Pecan Honey Glazed Fried Chicken


"Nothing says 'south' like good fried chicken, but when pecan honey glaze is drizzled on top then it takes it to a whole new level. I was inspired when my husband and I visited a soul food restaurant, and I just had to come home and duplicate it. I must admit I think I hit the nail on the head - at least my family admits it. Enjoy!"
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55 m servings 846 cals
Original recipe yields 8 servings


  • Calories:
  • 846 kcal
  • 42%
  • Fat:
  • 59.7 g
  • 92%
  • Carbs:
  • 45.8g
  • 15%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 774 mg
  • 31%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat peanut oil in deep skillet or deep-fryer to 375 degrees F (190 degrees C). Oil should be deep enough to cover chicken pieces halfway.
  2. Season chicken pieces on all sides with seasoned salt.
  3. Put beaten eggs in a large bowl. Mix flour, salt, and black pepper in a large paper bag.
  4. Dip seasoned chicken into beaten egg; place each piece into bag containing seasoned flour and shake to coat.
  5. Cook chicken in hot oil until no longer pink at the bone and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the thickest part of the thigh near the bone should read 165 degrees F (75 degrees C). Transfer chicken to a plate lined with paper towels to drain.
  6. Melt butter in saucepan over medium heat. Whisk honey into melted butter; cook, whisking occasionally, until bubbles start to form, about 5 minutes. Reduce heat to low; simmer another 10 minutes. Fold pecans into butter mixture; cook until the pecans are hot, 2 to 3 minutes. Drizzle over hot chicken pieces to serve.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

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Read all reviews 2
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This turned out great with sunflower oil used instead. didn't have pecans but still was great even without.

Fried chicken & Honey??? Are you kidding me? What's NOT to Love! It worked out perfectly b/c as I usually do, I slightly over salted the mashed potatoes. This chicken balanced things out right q...