2 - 2 1/2 lbs. chicken, cut into 8 pieces
1 1/2 c. pecans, finely chopped
1 c. cornmeal
1 c. all purpose flour
4 tsp. paprika
2 tsp. salt
2 tsp. black pepper
2 tsp. cayenne pepper
4 eggs
1/2 c. water
4 c. corn oil

Wash and pat dry the chicken. In a bowl combine pecans, flour, cornmeal, salt, paprika, pepper and cayenne; mix well. In a separate bowl mix eggs and water. Dip chicken pieces into egg mixture, then into dry mixture to cover. Heat oil in large deep frying pan, fry about 10 minutes on each side. Add more oil if needed. Drain on rack.