Honey-Pecan Fried Chicken

Cut chicken into serving size portions; wash and pat dry.

Pour buttermilk into a large bowl; add chicken pieces.

Cover and refrigerate for at least 1 1/2 hours.

Mix flour, salt, garlic powder and cayenne pepper.

Drain chicken and dredge through the flour mixture, shaking off excess flour.

Let chicken stand 20 minutes at room temperature.

Melt butter in a heavy small skillet or saucepan over low heat; stir in honey and bring to boil.

Add pecans and simmer 15 minutes.

Meanwhile, heat 1/2 to 3/4-inch of oil in a large, heavy skillet to 375°.

Add chicken in small batches (do not crowd) and fry until crisp, golden brown and cooked thoroughly (about 7 minutes per side).

Drain on paper towels. Arrange on platter; pour over the chicken the honey-pecan glaze. Serve immediately.