Follow these steps for perfect results
Vegetable oil
for frying
Pecan pieces
finely ground
Flour
Essence
Frying chicken
cut into 8 pieces
Salt
Black pepper
freshly ground
Eggs
beaten
Milk
Paprika
Salt
Garlic powder
Black pepper
Onion powder
Cayenne pepper
Dried leaf oregano
Dried thyme
Heat vegetable oil in a large cast iron skillet over medium heat.
Finely grind pecan pieces in a food processor.
Combine ground pecans with flour.
Season pecan-flour mixture with Essence.
Season chicken pieces with salt and pepper.
Whisk eggs with milk to create an egg wash.
Dredge chicken in pecan-flour mixture, coating completely.
Dip the dredged chicken in the egg wash, allowing excess to drip off.
Dredge the chicken in the pecan-flour mixture again for a second coating.
Gently place half of the chicken in the hot oil, skin side down.
Fry chicken for 6 minutes.
Turn the chicken and cook for another 6 minutes, or until golden brown and fully cooked.
Remove the chicken from the oil and place on a paper-lined plate to drain.
Season the fried chicken with Essence.
Repeat the process to fry the remaining chicken.
Serve the fried chicken with Maw Maw's Slaw.
Combine all Essence ingredients thoroughly and store in an airtight container.
Expert advice for the best results
Ensure oil is hot enough before adding chicken to prevent it from becoming soggy.
Do not overcrowd the skillet when frying.
Everything you need to know before you start
15 minutes
Can prepare pecan crust ahead of time.
Serve hot, garnished with parsley sprigs.
Mashed potatoes
Green beans
Cornbread
Pairs well with fried chicken.
Cuts through the richness.
Discover the story behind this recipe
A staple dish of Southern cuisine, often served at gatherings and celebrations.
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