Pecan-Crusted Southern Fried Chicken

Vegetable oil, for frying
½ pound pecan pieces
2 cups flour
1 large frying chicken, cut into 8 pieces, about 3½ pounds (2 breasts, 2 legs, 2 thighs, and 2 wings)
Salt and freshly ground black pepper
3 eggs, beaten
3 tablespoons milk

Heat the oil, over medium heat, in a large cast iron skillet. In a food processor, fitted with a metal blade, finely grind the pecans. Combine the pecans with the flour. Season with Essence. Season the chicken with salt and pepper. Whisk the eggs with 2 tablespoons of the milk. Dredge the chicken pieces in the pecan flour, coating each piece completely. Dip the chicken in the egg wash, coating completely and letting the excess drip off. Dredge the chicken in the pecan flour, for a second time, coating the chicken completely.

Gently lay half of the chicken in the hot oil, skin side down. Fry for 6 minutes, turn and cook pieces 6 minutes more or until golden brown and the chicken is done. Remove pieces to a paper-lined plate. Sprinkle with more Essence. Fry all pieces in the same manner. Serve with slaw.