Tuesday, January 15

Gussie's Fried Chicken and Sautéed Peaches

You ever have those days when you have no idea what to cook or eat? Yeah, yesterday was one of those days for me. Then it hit me: why not do a taste of home? 

You see, I'm originally from Georgia, but I moved to Louisiana for school. Although both Georgia and Louisiana are in the south (and in sorta close proximity to each other) the cooking styles are completely different. Don't get me wrong, I adore Cajun cooking and have adopted many ways as my own, but there's nothing like good 'ol Georgia food.

If you know me, you know I idolize Martha Stewart and Paula Deen. So when I saw this recipe on Paula's Home Cooking I knew I had to try it. 

Gussie's Fried Chicken with Pecan-Honey Glaze


  • 1 (3 ½-pounds) frying chicken, cut up, or your favorite chicken parts
  • 2 large eggs
  • Pepper
  • Cajun seasoning (everyone who is anyone in Louisiana uses Tony's, although I also like Slap Ya Mama)
  • Garlic powder
  • Vegetable shortening or vegetable oil
  • 2 cups self-rising flour
  • 1 cup (2 sticks) butter
  • ½ cup honey
  • 1 cup coarsely chopped pecans
  • Brown paper bag

Fried Chicken Ingredients


1. Rinse the chicken and pat it dry. Beat the eggs in a 9 by 13-inch dish. 
2. Lay the chicken pieces in the dish, and sprinkle with Cajun seasoning, pepper, and garlic powder. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated.
3. 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°F (190°C)
4. 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°F (163°C)  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. 

Frying Chicken

5. Drain the chicken on paper towels and transfer to a platter.

Finished Fried Chicken

Honey-Pecan Glaze: 

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.

Pecan-Honey Glaze

Like I mentioned before I'm from Georgia: the peach state and I didn't think this meal would be quite complete if it didn't include my favorite fruit. This recipe for sautéed peaches is super simple (only 5 ingredients) and tastes delicious. 

Sautéed Peaches 


1 20 oz. can sliced peaches
2 tablespoons butter
2 tablespoons packed dark brown sugar
⅛ teaspoon cinnamon 
¼ teaspoon vanilla extract

1. Melt butter in a nonstick skillet. 
2. Add in the peaches and stir around. Cook for about 7 minutes or until softened. 
Peaches in Butter

3. Mix in brown sugar all at once. Cook until the sugar begins to caramalize. 
4. Stir nutmeg and vanilla extract and cook for an additional 3-4 minutes. 
Caramalized Peachs

Gussie's Pecan Chicken
This ended up  tasting quite amazing. The sautéed peaches turned out really well, and the hint of vanilla makes all the difference. As far as the chicken goes, Paula Deen could cook a phone book and it would taste delicious! If you're ever in Savannah you should stop by her resturant Lady & Sons. And if you can't try this recipe; it won't disappoint!

1 comment:

Krysten @ Why Girls Are Weird said...

Mmm, come over the cook for me? ;-)

Related Posts Plugin for WordPress, Blogger...
Pin It button on image hover