Wednesday, February 20, 2008

Gussie's Fried Chicken with Pecan-Honey Glaze


This post is a smidge late. We made this for the Chargers vs Patriots game, okay so maybe it's more than a smidge late. At first I was a little hesitant about putting a glaze over fried chicken but after reading the reviews on Food Network it was evident that I had to. And am I glad I did it really made the fried chicken over the top good!

There was also some leftover glaze and I poured it onto a piece of parchment paper and spread it out. After it cooled it was quite the tasty after meal snack. Anywho, needless to say it was really good and we'll definately make this again but not too soon after all it is fried chicken with "candy" poured over it.

Gussie's Fried Chicken with Pecan-Honey Glaze
Courtesy: Paula Deen

1 (3 1/2-pounds) frying chicken, cut up, or your favorite chicken parts
2 large eggs
Salt and pepper
Garlic powder
Vegetable shortening or vegetable oil
2 cups self-rising flour
1 cup (2 sticks) 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 9 by 13-inch dish. Lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated.

Put enough shortening or oil in a cast iron pan or electric skillet to come just halfway up the sides of the chicken parts. Heat the shortening or oil just until smoking, about 375 degrees F. Put the flour in a paper bag, add the chicken pieces, a few at a time, and shake to 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 degrees F for electric skillet, 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.

1 comment:

Katie said...

This looks so good I'm drooling at 7am....mmm.....

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