Prep Time:15 mins
Cook Time:40 mins
Total Time:55 mins
Yield:8 servings

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 8

Calories 846

% Daily Value *
Total Fat 60g77%
Saturated Fat 22g108%
Cholesterol 194mg65%
Sodium 774mg34%
Total Carbohydrate 46g17%
Dietary Fiber 2g8%
Total Sugars 18g
Protein 34g67%
Vitamin C 0mg0%
Calcium 149mg11%
Iron 4mg19%
Potassium 356mg8%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. 1 quart peanut oil for frying, or as wanted
  2. 1 complete entire bird, cut into 8 pieces
  3. 1 teaspoon seasoned salt, or to flavor
  4. 2 eggs, overwhelmed
  5. 2 cups self-rising flour
  6. 1 pinch salt and ground black pepper to taste
  7. 1 cup butter
  8. ½ cup honey
  9. 1 cup chopped pecans


Heat peanut oil in deep skillet or deep-fryer to 375 degrees F (190 degrees C). Oil have to be deep sufficient to cover chicken portions halfway.

    Season fowl pieces on all facets with pro salt.

    Put beaten eggs in a big bowl. Mix flour, salt, and black pepper in a big paper bag.

    Dip pro fowl into crushed egg; area every piece into bag containing seasoned flour and shake to coat.

    Cook bird in warm oil until now not crimson at the bone and the juices run clear, approximately 10 mins consistent with aspect. An instant-study thermometer inserted into the thickest a part of the thigh near the bone ought to study 165 levels F (seventy five degrees C). Transfer bird to a plate lined with paper towels to drain.

    Melt butter in saucepan over medium warmness. Whisk honey into melted butter; cook dinner, whisking every now and then, till bubbles start to shape, about 5 minutes. Reduce warmth to low; simmer some other 10 minutes. Fold pecans into butter combination; prepare dinner until the pecans are hot, 2 to 3 mins. Drizzle over hot fowl pieces to serve.