In a deep cast-iron skillet or heavy Dutch oven, pour oil to a depth of 2 inches; heat to 350 degrees F.
In a medium bowl, beat the eggs and 1/4 cup water. Stir in the hot sauce; the egg mixture will be bright orange. In another bowl, combine the flour and pecans.
Sprinkle the chicken with House Seasoning. Dip the seasoned chicken into the egg mixture; dredge in the flour mixture, shaking off any excess flour. Fry the chicken in batches, in the hot oil, until browned and crispy, 10 to 15 minutes. Drizzle with Sweet Pecan Glaze.
Mix the salt, pepper and garlic together and store in an airtight container for up to 6 months.
To a small saucepan over low heat, add the butter, honey and pecans. Simmer until it thickens, about 10 minutes, stirring occasionally.
Recipe courtesy of Paula Deen