1 (3 1/2-pounds) frying chicken, cut up, or your favorite chicken parts
2 large 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 cup coarsely chopped pecans
Brown paper bag
Rinse
the chicken and pat it dry. Beat the eggs in a 9 by 13-inch dish. Lay
the chicken pieces in the dish, and sprinkle with salt, pepper, and
garlic powder. Turn the chicken and season the other side, then slosh
the chicken parts around in the egg until well coated.

Put
enough shortening or oil in a cast iron pan or electric skillet to come
just halfway up the sides of the chicken parts. Heat the shortening or
oil just until smoking, about 375 degrees 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 in the hot fat. Cover the
pan, leaving a crack for steam to escape, lower the heat to 325 degrees
F 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 10 minutes, stirring occasionally. Ladle the glaze over the
hot fried chicken and serve.

tried it last night except i 3/4 cooked chicken pieces in microwave first and used crushed garlic it was very nice ,also used pwdered egg as it is low in cholestrol,it did not work to well with my skinless breast but other pieces dissappeared very quick after tea even though neither alex or josh would admit to eating them lol cheers thankyou from my boys