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Southern Fried Chicken (Look out Kfc!l) (Paula Deen)
RECIPE BY: Sharlene~W
Thanks Paula Deen (FoodTV) for the best fried chicken I have ever made! It has a nice, savory flavor and a coating that has just the right amount of crispiness. It was a good thing I had an extra cut-up chicken in the refrigerator because my family was begging for it again the next day. Although it calls for what seems like a lot of hot pepper sauce, it isn't any spicier than Jack-In-the Box's Spicy Chrispy Chicken--you can take it!! FYI I made this using 10 pounds of wings--enough of the hot sauce/egg mixture to cover, but you will need to double flour mixture if you want to do this much.
Posted on: Jan 15, 2005
Ingredients
Sauce mixture
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
1
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!).2
For sauce mixture: in a medium-sized bowl, beat the eggs with the water.3
Add hot sauce and whisk together well.4
Pour this mixture into a large plastic zip-top bag.5
For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.6
For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.7
Rinse and pat dry chicken pieces with a paper towel.8
Cut breast pieces in half across ribs.9
Sprinkle chicken generously on both sides with seasoning blend.10
Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.11
One piece at a time, roll chicken in flour mixture and drop into hot oil.12
Don't crowd chicken pieces--I cook about half the chicken at a time.13
Fry chicken until brown and crisp.14
Drain on paper toweling.15
Dark meat will take about 14 minutes, white meat about 10 minutes.16
Remember smaller pieces cook faster than the larger ones.17
You can check for doneness by piercing to the bone in the thickest part with a fork.18
If the juices run clear, it is done.
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Featured Reviews for This Recipe
From: Satine456
On May 4, 2008
I have tried a couple of different recipies for fried chicken and they turned out well- but I used this recipe as a base for the fried chicken I made last night for dinner and I will not go back to previous recipes-- so I figured I would rate it here. I did tweak it - I used vegetable oil instead of peanut oil due to allergies. Also to the dredging mix I added paprika, crushed red pepper flakes, breadcrums, and parmesean. I used milk instead of water and I also"double battered" each peice to get an extra thick skin. Some may say that is way to many flavors and I am sorry it is not a review of this exact recipe but the concept is the same, I just added some things for an extra punch-- my family LOVED it. The only thing I may do different next time is take out the tabasco sauce in favor of the red pepper flakes. Thanks for posting!!
From: AKillian24
On Apr 28, 2008
Oh my gosh... I CAN fry chicken! Thanks for a fool-proof recipe. I used peanut oil over med-high heat so that the strips could cook completely through without burning on the outside. DH had wanted to grab fried chicken (At KFC, no less) but said he was sooo glad he let me try out this recipe first! Thanks! 4/2008 Update: I have a gas stove, and for me, the Medium setting is the best way to get the oil around 350 to where the chicken cooks through without burning the crust. I also like to put the lid on while it's cooking in order to better circulate the heat.
From: Meghan
On Nov 13, 2006
wow....I am not really a huge fan of fried chicken, but my boyfriend asked me to make it for him and I am definitely, definitely going to make this again. I used tenderloins and tabasco garlic-pepper hot sauce and it was fantastic!!!!!
From: DebM
On Mar 11, 2006
I was looking for a great chicken nugget recipe, and came across this. WE LOVED IT. I cut up some boneless chicken and omitted the hot sauce b/c of the kids and these cooked up PERFECT. The coatting is great, alot like KFC.. thanks for sharing!!!!!
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (333g) Recipe makes 4 servings |
||
| Calories 607 | ||
| Calories from Fat 239 | (39%) | |
| Amount Per Serving | %DV | |
| Total Fat 26.6g | 40% | |
| Saturated Fat 7.6g | 38% | |
| Monounsaturated Fat 10.6g | ||
| Polyunsaturated Fat 5.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 315mg | 105% | |
| Sodium 2948mg | 122% | |
| Potassium 486mg | 13% | |
| Total Carbohydrate 50.4g | 16% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 1.3g | ||
| Protein 38.8g | 77% | |
| Vitamin A 525mcg | 10% | |
| Vitamin B6 0.7mg | 33% | |
| Vitamin B12 1.1mcg | 17% | |
| Vitamin C 44mg | 74% | |
| Vitamin E 0mcg | 3% | |
| Calcium 313mg | 31% | |
| Iron 3mg | 20% | |
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