Sweet Hot Pecan Chicken Recipe

Prep and brine

Pound each chicken breast to an even thickness (about 3/4 inch) for even cooking. In a bowl, whisk together buttermilk and 1 tbs hot sauce. Add chicken breasts, cover, and refrigerate for at least 30 minutes and up to 4 hours.

Seasoned flour

In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 1/2 tsp black pepper. Mix well and set aside.

Dredge and rest

Remove chicken from buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing to adhere. Place on a rack and let rest 10 minutes to set the crust.

Fry

Heat vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C) — about 1 1/2 to 2 inches deep. Working in batches if needed, carefully lower chicken into oil. Fry until golden brown and internal temperature reaches 165°F (74°C), about 4–6 minutes per side depending on thickness. Transfer to a wire rack set over a baking sheet to drain and keep warm in a 200°F (95°C) oven if needed.

Toast pecans

In a dry skillet over medium heat, toast the pecans, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Coarsely chop and set aside.

Sauté aromatics

In a small saucepan over medium heat, melt 3 tbs butter. Add minced shallot and cook until softened, 2–3 minutes. Add minced garlic and cook 30 seconds until fragrant.

Make sauce

Add brown sugar, apple cider vinegar, honey, and hot honey or sriracha to the pan. Stir to combine and let the sugar melt. Pour in the chicken stock and soy sauce, bring to a gentle simmer, and cook 3–4 minutes until slightly thickened.

Finish

Remove from heat; stir in toasted pecans, lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust heat or sweetness as desired. Keep warm until plating.

Roast garlic

Preheat oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves, drizzle with 1 tsp olive oil, wrap in foil, and roast directly on the rack for 30–35 minutes until soft and caramelized. Let cool slightly.

Cook potatoes

While garlic roasts, place quartered potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until fork-tender, 15–20 minutes. Drain thoroughly.

Mash

Squeeze the roasted garlic cloves from their skins into a small bowl and mash to a paste. Return drained potatoes to the pot off heat. Add butter, mashed roasted garlic, and warmed milk. Mash to desired texture (use a ricer for very smooth). Season with 3/4 tsp salt and 1/4 tsp black pepper. Stir in chopped chives if using.

Spoon a generous portion of roasted garlic mashed potatoes onto each plate.

Place a fried chicken breast atop or beside the mash. Spoon 2–3 tbs of the warm sweet hot pecan sauce over the chicken, allowing some sauce to drizzle onto the potatoes.

Garnish with chopped toasted pecans, chopped parsley or microgreens, and a lemon wedge on the side for a bright squeeze. Serve immediately.