They use deep-fat fryers at the Pirates’ House. If you have one at home, by all means use it.

　　

Ingredients

serves 4

　　3-3 1/2 pounds frying chicken, cut up, or your favorite chicken parts

　　2 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

　　1/2 cup coarsely chopped pecans

　　

Step 1

Rinse the chicken and pat it dry. Beat the eggs in a 9 x 13-inch dish. Lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder to taste. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated. Place enough shortening or oil in a cast-iron skillet or electric skillet to come just over halfway up the sides of the chicken parts. Heat just until smoking (375 degrees). Place 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 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.

　　

Step 2

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 15 minutes, stirring occasionally. Ladle the glaze over the hot fried chicken and serve.

　　The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved.Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.