Due to Facebook demand, sharing some old SBS recipes:
Honey Pecan Fried Chicken
2 frying chickens, each about 3 lbs, cleaned and cut into serving pieces.
4 cups buttermilk
1 cup all purpose flour
3/4 tsp. salt
1/4 tst. pepper
Sufficient oil for deep frying
Place Chicken pieces in a large bowl and cover with buttermilk. Let chick soak at least one hour, refrigerated. When ready to cook, drain chicken for a few moments, then coat thoroughly with flour that has been seasoned with salt and pepper. Fry the chicken in hot oil until crisp golden brown and cooked through.
Honey Pecan Sauce
1 cup butter
1/2 cup honey
1/2 cup chopped pecans
Bring ingredient to a gentle boil. Arrange hot chicken on serving dishes and drizzle with honey pecan sauce. Serve immediately. Serves 6-8.
Courtesy Dorothy @ SBS (reprinted from SBS Apron)