Photo: Erin Adams; Styling: Buffy Hargett
From the Kitchen of Leah Stacey, Montgomery, AL
"I borrowed the recipe name from a former First Lady of Alabama who claimed her fried chicken had such powers."
Makes 6 to 8 servings
4 1/2 pounds chicken pieces (breast, drumsticks, and thighs)
2 cups buttermilk
1 large egg
2 cups self-rising flour
1 tablespoon salt
1/2 teaspoon ground red pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 cup butter
1/4 cup plus 2 1/2 Tbsp. honey
1/2 cup pecans, coarsely chopped
Place chicken pieces in a 13- x 9-inch baking dish. Whisk together buttermilk and egg until blended; pour over chicken. Cover and chill 1 to 8 hours, turning chicken after 30 minutes. Pour vegetable oil to depth of 1 1/2 inches into a cast-iron Dutch oven; heat over medium heat to 340°. Whisk together flour, salt, ground red pepper, garlic powder, and ground black pepper in a shallow dish. Dredge chicken in flour mixture, shaking off excess. Fry chicken, in 2 batches, in hot oil 20 to 22 minutes or until done, turning occasionally. Drain on a wire rack over paper towels. Place on a wire rack in a jelly-roll pan, and keep warm in a 200° oven. Melt butter in a small saucepan over medium heat; whisk in honey until blended. Stir in pecans; bring mixture to a boil, whisking often. Reduce heat to low, and cook, stirring occasionally, 8 to 10 minutes or until slightly thickened. Drizzle over chicken, and serve immediately.