Gussies Fried Chicken With Pecan Honey Glaze Recipes

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GUSSIES'S FRIED CHICKEN WITH PECAN HONEY GLAZE

This is one of Paula Deen's recipes. It reminds me very much of sweet & sour Chinese chicken! If you have a deep fat-fryer, by all means use it.

Provided by Manami

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10



Gussies's Fried Chicken With Pecan Honey Glaze image

Steps:

  • Rinse the chicken and pat it dry.
  • Beat the eggs in a 9x13" dish.
  • Lay the chicken pieces in the dish, and sprinkle with salt, pepper & garlic powder.
  • Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated.
  • Put enough oil in cast iron pot or electric skillet to come just halfway up the sides of the chicken parts.
  • Heat the oil until just smoking, about 375°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 it in the hot oil.
  • Cover the pan, leaving a crack for steam to escape, lower the heat to 325F for electric skillet and cook for 10 minutes.
  • Turn the chicken with tongs, cover again (leaving the lid open a crack) and cook for 10 minutes longer.
  • Very large pieces may need to be cooked longer.
  • Drain the chicken on paper towels and transfer to platter.
  • To make the glaze, melt 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.

Nutrition Facts : Calories 1837.7, Fat 128.6, SaturatedFat 48.9, Cholesterol 513.9, Sodium 1515.1, Carbohydrate 85.3, Fiber 4.4, Sugar 36.1, Protein 86.5

1 (3 1/2 lb) frying chickens or 1 (3 1/2 lb) your favorite chicken parts
2 large eggs
salt and pepper
garlic powder
vegetable oil
2 cups self-rising flour
1 cup butter
1/2 cup honey
1 cup coarsely chopped pecans
brown paper bag

GUSSIE'S FRIED CHICKEN WITH PECAN-HONEY GLAZE

Categories     Chicken     Side     Steam     Pecan     Honey     Simmer

Yield serves 4

Number Of Ingredients 9



Gussie's Fried Chicken with Pecan-Honey Glaze image

Steps:

  • 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.
  • 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.

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

HONEY PECAN GLAZED FRIED CHICKEN

I lived in Savannah GA for several years when I was growing up. There is a restaurant there that my mother used to take me to called the Pirate House. It is a very old historic restaurant that goes back to the 1700's and has under ground tunnels that you can see in the restaurant. It is also haunted! Anyway they have this...

Provided by Leah Stacey

Categories     Chicken

Number Of Ingredients 15



Honey Pecan Glazed Fried Chicken image

Steps:

  • 1. Wash the chicken and pat dry. Place the buttermilk and eggs in a 9x13 baking dish and mix. Place the chicken into the buttermilk dish. With a spoon cover the tops of chicken with the buttermilk mixture. Set out for at least an hour flipping the chicken once after 30 min. You can also leave this in the fridge covered over night too for extra flavor and tenderness.
  • 2. Combine all the dry ingredients together in a baking dish. Dredge the chicken in the flour mixture and fry in the fryer for 12-14 minutes or deep skillet for 6-7 minutes on each side at 350 without crowding.
  • 3. Meanwhile while chicken is frying, melt the butter in a small sauce pan over med-heat . Pour in the honey and mix together with the butter. Place the pecans in the mix and bring to a boil on med heat and then quickly reduce to a simmer on low for 8-10 minutes mixing occasionally. Keep an eye on this because you don't want it to caramelize. Take off stove and set aside till all chicken is done frying.
  • 4. When chicken is done frying drain it on a paper towel lined plate. Transfer drained chicken onto a serving platter and drizzle the honey pecan glaze all over the chicken. Enjoy!

FRIED CHICKEN
3 lb of chicken pieces (thats about 8 peices of thighs and legs)
4 c buttermilk
2 eggs lightly beaten
2 c self rising flour
1 1/2 tsp salt
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1/4 tsp black pepper
oil for frying
GLAZE
3/4 c honey
2 stick (1 cup) butter
1/2 c pecans, coarsly chopped
*TIP: IF YOU LIKE MY MAN CATCHING FRIED CHICKEN THEN YOU CAN COOK THAT AND ADD THE HONEY PECAN GLAZE ON TOP!

HONEY PECAN GLAZED FRIED CHICKEN

Make and share this Honey Pecan Glazed Fried Chicken recipe from Food.com.

Provided by Sassy in da South

Categories     Whole Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9



Honey Pecan Glazed Fried Chicken image

Steps:

  • Wash and drain chicken.
  • Soak in buttermilk (enough to cover the pieces) for at least 30 minutes.
  • Heat shortening or oil to 375 degrees in an electric or cast iron skillet (should be enough hot oil to come half-way up the chicken when placed into the skillet). Place seasoned flour in a paper bag.
  • Shake off excess buttermilk from chicken and drop into bag of flour, two or three pieces at a time, and shake to coat.
  • (Option: For a thicker, crispier chicken, remove piecesfrom flour, dip in buttermilk a second time and shake them in flour mixture again.)
  • Place coated chicken pieces in hot oil and reduce the heat to 325 degrees.
  • Cook chicken for 10 minutes on one side, flip chicken over, and cook another 10 minutes on second side.
  • Drain cooked chicken on paper towels.
  • For the glaze, melt butter over low heat. Whisk in honey until blended.
  • Bring to a simmer and add pecans.
  • Simmer for 15 to 20 minutes, stirring occasionally.
  • Ladle over hot fried chicken.

3 -3 1/2 lbs frying chicken, Cut-Up
buttermilk
all-purpose flour, Well Seasoned with
salt & pepper
vegetable shortening or oil
1/2 cup butter
1 cup butter
1/2 cup honey
1/2 cup pecans, Coarsely Chopped

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