Man Catching" Fried Chicken with Honey-Pecan Glaze

Ingredients

• 0.5 cup butter 
• 2 cups buttermilk 
• 4.5 pounds chicken pieces (breast, drumsticks, and thighs)
• 1 large eggs 
• 0.3 teaspoon garlic powder 
• 0.3 teaspoon pepper black
• 0.5 teaspoon ground pepper red
• 0.3 cup honey 
• 0.5 cup pecans coarsely chopped
• 1 tablespoon salt 
• 2 cups self raising flour 
• 8 servings vegetable oil 

Equipment

• frying pan
• paper towels
• sauce pan
• oven
• whisk
• wire rack
• baking pan
• dutch oven

Directions

1. Place chicken pieces in a 13- x 9-inch baking dish.
2. Whisk together buttermilk and egg until blended; pour over chicken. Cover and chill 1 to 8 hours, turning chicken after 30 minutes.
3. Pour vegetable oil to depth of 1 1/2 inches into a cast-iron Dutch oven; heat over medium heat to 34
4. Whisk together flour, salt, ground red pepper, garlic powder, and ground black pepper in a shallow dish. Dredge chicken in flour mixture, shaking off excess. Fry chicken, in 2 batches, in hot oil 20 to 22 minutes or until done, turning occasionally.
5. Drain on a wire rack over paper towels.
6. Place on a wire rack in a jelly-roll pan, and keep warm in a 200 oven. Melt butter in a small saucepan over medium heat; whisk in honey until blended. Stir in pecans; bring mixture to a boil, whisking often. Reduce heat to low, and cook, stirring occasionally, 8 to 10 minutes or until slightly thickened.
7. Drizzle over chicken, and serve immediately.