vegetable oil for frying
1/2 lb. pecan pieces
2 c. flour
Essence seasoning
1 large frying chicken, cut in 8 pieces
salt
freshly ground black pepper
3 eggs, beaten
3 tbsp. milk

Heat oil over medium heat in a large skillet. Ground pecans.

Combine the pecans with the flour. Season with Essence. Season the chicken with salt and pepper. Whisk the eggs with 2 tablespoons of the milk. Dredge the chicken pieces in the pecan flour, coating each piece completely. Dip the chicken in the egg wash, coating completely and letting excess drip off again.

Dredge chicken in the pecan flour. Gently lay half of the chicken in the hot oil, skin side down. Fry chicken for 6 minutes. Turn chicken over and continue to cook for 6 minutes or until golden brown. Remove chicken from skillet and sprinkle with Essence again.