1 lb. boneless skinless chicken breasts, washed and patted dry
1 qt. buttermilk
2 1/2 c. self-rising flour
1/2 tsp. coarse ground garlic salt with parsley
1/2 tsp. cayenne pepper
1 c. honey
1/2 c. pecan pieces
1 stick butter
vegetable oil (for frying)

Place chicken in marinating dish and cover with buttermilk. Cover and refrigerate for at least 2 hours. Do not rinse the buttermilk off the chicken. Combine flour, garlic salt and cayenne pepper in large bowl. Dredge chicken in flour mixture and allow to sit at room temperature for 20 minutes.

Heat vegetable oil on medium-high heat to 325°F. Place chicken in pan 2 at a time. Do not overcrowd. Fry on each side for at least 10 minutes or until golden brown and cooked through. Drain on paper towels and keep warm in oven.

While chicken is frying, in small pan, place honey, butter and pecans. Bring to a boil, then reduce heat and allow to simmer for 5 minutes. Arrange chicken on serving platter and drizzle honey sauce over chicken or serve sauce on the side.