0:09
I know y'all are probably thinking na
0:13
Paula you are the only person I know
0:17
that can take fattening food and make it
0:19
even more fattening well I have to tell
0:22
y'all this is not my recipe that I'm
0:25
making so don't hold me responsible for
0:28
this one this is called gussy's pean
0:31
glazed chicken and y'all know my name
0:34
ain't Gussy I'm just going to share the
0:37
recipe with y'all and show you how to
0:38
cook it all right I've got my chicken
0:41
that's been washed and cleaned real good
0:45
now I'm going to just salt and pepper my
0:54
chicken all right and I've got some
0:56
garlic powder and that's garlic powder
0:59
not salt now I've got two eggs here that
1:02
I'm going to just beet
1:04
up and I'm going to just toss that over
1:07
the chicken just like
1:11
that just tossing tossing tossing and
1:15
you could do this part earlier in the
1:17
day and sticking back in the
1:18
refrigerator all right let me give my
1:25
y'all CU between the eggs and the
1:28
chicken it feels pretty yum
1:32
okay I've got some paper sacks
1:37
here that we're going to put some
1:39
self-rising flour in they've been double
1:51
bagged and I'm going to start with our
1:57
first going to just throw it over in
2:01
just a few pieces at the
2:04
time going to grab that top real
2:07
good and hold it and just shake shake my
2:17
there and then I've got another bag here
2:20
I'm going to do the same thing with the
2:31
I know the Pirates house for years had
2:34
this particular Chicken on their
2:37
menu the Pirates house is located uh in
2:41
the historic district right off the
2:43
river there in Savannah and it was
2:47
called the Pirates house because that's
2:49
where the Pirates hung out it may very
2:52
well be the oldest structure in Savannah
2:54
I can't can't quite remember my history
3:02
visit the Pirates house when they come
3:05
to Savannah because it's such a
3:16
right going to dig down in here and get
3:19
our chicken and I'm going to drop it in
3:22
Deep Fat I had my oil up to
3:30
it's going to cool down some when I put
3:32
the cold Chicken in there all right and
3:35
now Gussy tells us to put the lid on the
3:38
pot don't close it completely crack it
3:41
so that steam can escape and our
3:44
chicken's going to get really moist and
3:46
almost stay kind of soft well let's step
3:49
down here and see how gussy's Fried
3:54
going smells like fried
4:01
it's very close to being ready all right
4:05
y'all the chicken's ready going to pull
4:08
it out oo it just feels like just as
4:12
light as a feather I'm just going to let
4:14
that drain on that paper towel for a
4:17
minute all right so while that's
4:19
draining I'm going to come over here and
4:21
y'all please don't write or call me
4:25
one cuz it's not mine I've got two
4:29
sticks of butter like Gussy told me to
4:31
do I've got a half a cup of
4:35
honey that I'm going to add to that
4:39
butter and now I'm going to add a cup of
4:45
peans and I'm going to mix that all
4:47
together and let it simmer for about 10
4:53
minutes and then I'm going to come over
4:55
here and I'm going to put our
4:57
chicken on our platter
5:03
you better get back here that bird was
5:05
trying to fly away from
5:13
me that looks pretty delicious all right
5:16
I'm going to turn this off cuz this one
5:19
has been cooking for about 10
5:21
minutes I'm just going to stir that
5:24
together real well and then I'm going to
5:30
I'm going to Ladle this
5:37
Chicken that looks pretty
5:40
delicious all right so I can't hardly
5:47
it oh well as it turned out I've gotten
5:50
a wing and the wing happens to be one of
5:53
my eight favorite pieces on a chicken
6:08
good this is really really good
