I have been looking for this recipe for years and could never find exactly what I had been looking for until I saw this in a Grandparenting magazine. When I had it years ago, it did not have the pecans but I love pecans and thought that topped off the recipe perfectly.
Place the buttermilk and eggs in a 9x13 inch baking dish and mix. Place the chicken into the buttermilk dish. With a spoon, cover the tops of the chicken with the buttermilk mixture. Set out for at least an hour, flipping the chicken once after 30 minutes. You can also leave this in the fridge covered overnight for extra flavor and tenderness.
Combine all the dry ingredients in a balking dish. Dredge the chicken in the flour mixture.
Place the chicken pieces in the fryer for 12-14 minutes or deep skillet for 6-7 minutes on each side at 350 degrees without crowding.
While the chicken if frying, melt the butter in a small saucepan over medium heat. Pour in the honey and mix with the butter. Place the pecans in the mix and bring to a boil on medium heat, then quickly reduce to a simmer for 8-10 minutes, mixing occasionally. Keep an eye on this, because you don't want it to caramelize. Take off stove and set aside until all chicken is finished frying.
When chicken is finished frying, drain it on a paper towel-lined plate. Transfer drained chicken onto a serving platter and drizzle the honey pecan glaze over the chicken.