Paula Deen’s Southern Fried Chicken
(from saymyname’s recipe box)
Source: Paula Deen
Serves 6 peopleCategories: Chicken, Main Dish, Paula Deen
Ingredients
- 2 lbs cut-up chicken
- Sauce mixture:
- 4 eggs
- 1/3 cup water
- 1 cup hot sauce (I use Louisiana Hot Sauce, Tabasco might be hotter)
- Seasoning blend:
- 1 1/2 teaspoons salt
- 1 1/4 teaspoons fresh ground black pepper
- 1/4 teaspoon garlic powder
- Dredging mixture:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Directions
-
Heat peanut oil in a large deep pot to 350°F (do not fill more than half full—you don’t want a hot-oil spill-over accident!).
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For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
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Add hot sauce and whisk together well.
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Pour this mixture into a large plastic zip-top bag.
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For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
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For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
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Rinse and pat dry chicken pieces with a paper towel.
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Cut breast pieces in half across ribs.
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Sprinkle chicken generously on both sides with seasoning blend.
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Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
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One piece at a time, roll chicken in flour mixture and drop into hot oil.
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Don’t crowd chicken pieces—I cook about half the chicken at a time.
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Fry chicken until brown and crisp.
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Drain on paper toweling.
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Dark meat will take about 14 minutes, white meat about 10 minutes.
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Remember smaller pieces cook faster than the larger ones.
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You can check for doneness by piercing to the bone in the thickest part with a fork.
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If the juices run clear, it is done.