Recipe courtesy of Ree Drummond

Honey Pecan Chicken Strips

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  • Level: Intermediate
  • Total: 50 min (includes marinating time)
  • Active: 35 min
  • Yield: 4 to 6 servings



Special equipment:
a deep-fry thermometer
  1. Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
  2. In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
  3. Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
  4. Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
  5. Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
  6. Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
  7. Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.