Honey-Pecan Fried Chicken

1 chicken, cut into serving pieces

buttermilk

¼ tsp. garlic powder

1 stick butter

½ cup honey

¼ tsp. cayenne pepper

Put chicken into a large bowl and cover with buttermilk. Cover and refrigerate for 1½ hours.

Drain chicken. Combine flour, salt, garlic powder and cayenne. Dredge chicken in flour, shaking off excess. Let chicken stand 20 minutes at room temperature. Dredge chicken in flour again just before frying.

Melt butter in a heavy small saucepan over low heat, add honey and bring to a boil Add pecans and simmer glaze for 15 minutes.

Fry chicken in oil until crispy. Arrange on platter. Pour glaze over chicken. Serve immediately.