Photo: Erin Adams; Styling: Buffy Hargett
Makes 6 to 8 servings

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."

How to Make It

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.

Ratings & Reviews

sheltonjr's Review

July 10, 2014

CookingMaven's Review

August 28, 2013

alygembala's Review

June 27, 2013

jezinthekitchen's Review

September 30, 2012
The glaze is tasty, but without it the chicken is quite bland. I made this at the request of my son, but no one has asked to have it again.

VickieStewart's Review

August 27, 2012