8 chicken breasts (skinless; 4 oz. raw weight)
40 oz. buttermilk
1 c. flour (self-rising)
1 Tbsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
3/4 c. butter
1/2 c. honey
2 Tbsp. dark brown sugar
1/2 c. pecans (10% halves, 90% pieces)

Soak chicken in buttermilk for 1 1/2 hours; remove and drain. Mix flour, salt, pepper and garlic. Thoroughly coat chicken with mixture and allow to sit for 20 minutes. Heat vegetable oil to 375° and fry chicken.

Make glaze by melting butter and adding honey and brown sugar. Bring mixture to a low boil. Add pecans and simmer for 20 minutes. Place chicken on a sheet pan and top with 1 1/2 ounces sauce per breast. Place chicken in oven and bake at 400° for 8 to 10 minutes.