Alex Trebek's Chicken 
Contributed by Meg (and her mother)

4 c. buttermilk        
1/4 tsp. garlic powder
8 boneless, skinless chicken breasts, cut in half
1/4 tsp. cayenne pepper
1/2 c. butter
1 c. all-purpose flour 
1-1/4 c. honey
3/4 tsp. salt  
1/2 c. coarsely chopped pecans
vegetable oil for frying

Pour buttermilk into large bowl and soak chicken in it for at least 4
hours. In another large bowl combine flour, salt, garlic powder and cayenne
pepper. Dredge chicken in this mixture; shake off excess. In a large frying
pan heat about a half inch of oil; when hot place chicken in and quick fry
to brown lightly. Remove, drain and place on a cake rack in a cake pan.
Bake at 325° for about 1½ hours. About ½ hour before chicken is done in
oven - in a saucepan, melt butter over low heat. Stir in honey and bring to
a boil. Add pecans and simmer until ready to use. Place cooked chicken on a
warm platter; glaze with pecan honey sauce and serve immedlately.