Pour peanut oil into a deep cast-iron skillet or Dutch oven to a depth of 2 inches.

Heat the oil to 350 degrees F.

In a medium bowl, beat the eggs and 1/4 cup water.

Stir in the hot sauce until the egg mixture is bright orange.

In a separate bowl, combine the self-rising flour and finely ground pecans.

Sprinkle the chicken pieces with The Lady and Sons House Seasoning.

Dip each piece of seasoned chicken into the egg mixture.

Dredge the chicken in the flour and pecan mixture, shaking off any excess.

Carefully place the chicken in batches into the hot oil.

Fry the chicken until browned and crispy, approximately 10 to 15 minutes per batch.

Remove the fried chicken and place on a wire rack to drain excess oil.

Drizzle the fried chicken with Sweet Pecan Glaze.

Mix the salt, pepper, and garlic powder together.

Store the spice mixture in an airtight container for up to 6 months.

In a small saucepan over low heat, add the butter, honey, and chopped pecans.

Simmer the glaze until it thickens, about 10 minutes, stirring occasionally.