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Ribs Glazes


• 1 (3 1/2-pounds) frying chicken, cut up, or your favorite chicken parts 

• 2 large eggs 

• Salt and pepper 

• Garlic powder 

• Vegetable shortening or vegetable oil

• 2 cups self-rising flour

• 1 cup (2 sticks) butter 

• 1/2 cup Michele Honey Crème Syrup

• 1 cup coarsely chopped pecans 

• Brown paper bag


Rinse the chicken and pat it dry. Beat the eggs in a 9 by 13-inch dish. Lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated. Put enough shortening or oil in a cast iron pan or electric skillet to come just halfway up the sides of the chicken parts. Heat the shortening or oil just until smoking, about 375 degrees F. Put the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well. Remove the chicken with tongs and place it in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat to 325 degrees F for electric skillet, and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. Drain the chicken on paper towels and transfer to a platter.