Pecan Crusted Southern Fried Chicken

Recipe courtesy Emeril Lagasse. Need I say more? Okay this goes with Maw Maw's Slaw. Another one I posted on this site. Enjoy!

• Ready In: 50 mins
• Serves: 4

Ingredients

•  vegetable oil, for frying
• 1⁄2 lb pecan pieces
• 2  cups flour
• 1  large frying chicken, cut into 8 pieces,about 3 1/2 pounds (2 breasts, 2 legs, 2 thighs, and 2 wings)
•  salt & freshly ground black pepper
• 3  eggs, beaten
• 3  tablespoons milk

• Emeril Creole Seasoning

• 2 1⁄2 tablespoons paprika
• 2  tablespoons salt
• 2  tablespoons garlic powder
• 1  tablespoon black pepper
• 1  tablespoon onion powder
• 1  tablespoon cayenne pepper
• 1  tablespoon dried oregano leaves
• 1  tablespoon dried thyme

Directions

1. Seasoning: Combine all ingredients thoroughly and store in an airtight jar or container.
2. Heat the oil, over medium heat, in a large cast iron skillet.
3. In a food processor, fitted with a metal blade, finely ground the pecans.
4. Combine the pecans with the flour.
5. Season with Essence.
6. Season the chicken with salt and pepper.
7. Whisk the eggs with 2 tablespoons of the milk.
8. Dredge the chicken pieces in the pecan flour, coating each piece completely.
9. Dip the chicken in the egg wash, coating completely and letting the excess drip off.
10. Dredge the chicken in the pecan flour, for a second time, coating the chicken completely.
11. Gently lay half of the chicken in the hot oil, skin side down.
12. Fry the chicken for 6 minutes.
13. Turn the chicken over and continue to cook for 6 minutes or until the chicken is golden brown and the chicken is completely cooked.
14. Remove the chicken from the oil and drain on a paper-lined plate.
15. Season the chicken with Essence.
16. Continue frying the remaining chicken.