| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Chicken |
4 |
Servings |
INGREDIENTS
| 4 |
|
Chicken breast halves |
| 2 |
c |
Buttermilk |
| 1 1/2 |
c |
Flour |
| 1 |
tb |
Garlic powder |
| 1/4 |
ts |
Cayenne pepper |
|
|
Pepper to taste |
| 1 |
c |
Butter or margarine; melted |
| 1/3 |
c |
Honey |
| 1/8 |
ts |
Lemon peel |
| 1 |
tb |
Bourbon |
| 1 |
c |
Pecans; chopped |
INSTRUCTIONS
COATING
SAUCE
Date: Fri, 24 May 96 07:14:26 PDT
From: eboyd@shentel.net
Soak chicken pieces overnight in buttermilk (or at least several hours).
Mix flour, garlic powder, little cayenne pepper, and pepper. Dredge chicken
in this. Let chicken "rest" after coating with flour mix for bout 30
minutes (so coating "sticks"). Heat small amount oil in large fry pan. Cook
about 8 min. per side (for boneless pieces, longer for with bone) til no
longer pink. Make Sauce: mix melted butter or oleo, honey, lemon peel and
bourbon. Mix and heat until warm. Pour over cooked chicken. Top with
Chopped Pecans!
Posted on MealMaster Recipes List, Digest #145, 26 May 1996
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