1 cup finely grated pecans plus 3 or 4 pecan halves
1 plus 1 cups all-purpose flour
1 egg
2 cups water
3 (8-ounce) boneless, skinless chicken breasts
Vegetable oil
3¾ tablespoons butter
2 ounces bourbon
4 ounces honey
In a small bowl mix the grated pecans with 1 cup of the flour. In a small bowl, beat the egg and mix in the 2 cups water. Place the remaining 1 cup flour in a bowl and lightly dredge the chicken breasts in the flour. Dip the chicken in the egg wash and then thoroughly cover with the pecan mixture. In a large skillet on medium-high heat put enough cooking oil to cover the bottom of the skillet. After the oil is heated, fry the pecan-covered chicken until it is a golden brown. Remove from the heat and place in a serving dish or on a serving platter. In a small saucepan on medium heat melt the butter and add the pecan halves. When the saucepan is hot, add the bourbon. After the bourbon comes to a rapid boil, add the honey. Turn the heat to low and continue to cook until the sauce is smooth and pourable. Pour over the chicken breasts.
YIELD: 6 SERVINGS