Shelly's Recipe

FRIED CHICKEN WITH PECAN-HONEY GLAZE

Category: Chicken

1 (3 1/2 lbs) frying chicken, cut up, or your favorite chicken parts
Salt and pepper
Garlic powder
2 large eggs, beaten and a little milk added for an egg wash
Vegetable shortening or vegetable oil
2 cups self-rising flour
1 cup butter
1/2 cup honey
1 cup coarsely chopped pecans
Brown paper bag

Rinse the chicken and pat it dry. Beat the eggs in a 13x9 inch baking pan. Lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder. Turn the chicken and season the other side, then add to the chicken to the egg until well coated.

Put enough shortening or oil in a skillet to come just halfway up the sides of the chicken parts. Heat the shortening or oil just until smoking, about 375 degrees. Put the flour in a dish paper bag, add the chicken pieces, a few at a time, and coat well. Remove the chicken with tongs and place it in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat to 325 and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. Drain the chicken on paper towels and transfer to a platter.

To make the glaze, melt the butter in a saucepan over low heat. Whisk in the honey until well blended. Bring to a simmer and add the pecans. Simmer for 10 minutes, stirring occasionally. Ladle the glaze over the hot fried chicken and serve.