Fried chicken is a Southern favorite and adding the honey pecan glaze just makes it even better. If you have a deep-fryer, more power to you – that’s an excellent tool for this. If you don’t have one, this can be done in a cast iron pan or electric skillet also. This dish is a favorite among my friends and family and I hope you enjoy it, too.
3 1/2 pound chicken (this can be a whole chicken, breasts and legs and wings, or cut up in whatever parts you want to use)
2 large eggs
a small pinch of white pepper
Lawry’s seasoning salt
vegetable shortening or vegetable oil
2 cups self-rising flour
2 sticks of butter
1/2 cup of honey
1 cup coarsely chopped pecans
brown paper bag(s)
Rinse the chicken and cut away fat or skin if you wish and pat dry.
Beat the eggs in a 9×13 inch dish.
Lay the chicken in the dish and sprinkle with black and white pepper, Lawry’s, and garlic powder. Turn the chicken and season the other sides. Then coat the chicken in the eggs.
Put the chicken pieces in the paper bag with the flour a few pieces at a time and shake until coated well.
Heat shortening or oil and use tongs to place chicken in it.
Cook at 325 degrees for 10 minutes, covered and leaving a crack for steam to escape.
Turn chicken with tongs and cover again (leaving a crack) and cook another 10 minutes. Large pieces may take longer so just keep an eye on the chicken.
Once done, drain the chicken on paper towels and transfer to a platter.
To make the glaze, mix butter and honey in a saucepan over medium heat until it is well blended.
Bring to a simmer and add the pecans. Simmer for 10 minutes, stirring occasionally. Ladle the glaze over the chicken on the platter and serve immediately.
Your family is sure to love this stuff!