Gussies Pecan Glaze Chicken

I know y'all are probably thinking, now Paula, you are the only person I know that can take fattening food and make it even more fattening

Well, I have to tell y'all, this is not my recipe that I'm making, so don't hold me responsible for this one

This is called Gussie's Pecan Glazed Chicken, and y'all know my name ain't Gussie

I'm just going to share the recipe with y'all and show you how to cook it. All right, I've got my chicken that's been washed and cleaned real good

Now I'm going to just salt and pepper my chicken. All right, now I've got some garlic powder, and that's garlic powder, not salt

Now I've got two eggs here that I'm going to just beat up, And I'm gonna just toss that over the chicken, just like that

Just tossing, tossing, tossing. And you could do this part earlier in the day and sticking back in the refrigerator

Alright, let me give my hands a wash, y'all. Because between the eggs and the chicken, it feels pretty yucky

Okay I got some paper sacks here that we gonna put some self flour in They been double bagged

And I'm going to start with our dark meat first. I'm going to just throw it over in here

just a few pieces at a time. I'm going to grab that top real good

and hold it and just shake my chicken in there. And then I've got another bag here

I'm going to do the same thing with the other pieces. I know the Pirates House for years had this particular chicken on their menu

The Pirates House is located in the historic district right off the river there in Savannah

And it was called the Pirates House because that's where the pirates hung out

It may very well be the oldest structure in Savannah. I can't quite remember my history on that

But people love to visit the Pirates house when they come to Savannah because

it such a historical place All right I going to dig down in here and get our chicken

And I'm going to drop it in deep fat. I had my oil up to 375 degrees

It's going to cool down some when I put the cold chicken in there. All right

And now Gussie tells us to put the lid on the pot

Don't close it completely. Crack it so that steam can escape and our chicken's gonna get really moist

and almost stay kind of soft. Well, let's step down here and see how Gussie's fried chicken's going

Smells like fried chicken. It's very close to being ready

All right, y'all, the chicken's ready. I'm going to pull it out

Ooh, it just feels like just as light as a feather. I'm just going to let that drain on that paper towel for a minute

All right, so while that's draining, I'm going to come over here. And y'all, please don't write or call me about this one because it's not mine

I've got two sticks of butter like Gussie told me to do

I've got a half a cup of honey. that I'm gonna add to that butter

And now I gonna add a cup of pecans And I gonna mix that all together and let it simmer for about 10 minutes

And then I'm gonna come over here and I'm gonna put our chicken on our platter

You better get back here. That bird was trying to fly away from me

That looks pretty delicious. All right, I'm going to turn this off

because this one has been cooking for about 10 minutes. I'm just going to stir that together real well

And then I'm going to come over here, y'all. I'm going to ladle this over our fried chicken

That looks pretty delicious. All right. I can't hardly wait to sample it

Oh, well, as it turned out, I've gotten a wing, and the wing happens to be one of my eight favorite pieces on a chicken

All right, here we go. It's really good. This is really, really good, Gussie