184 Reviews of Southern Fried Chicken (Look out Kfc!l) (Paula Deen)

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!!!!!

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: GinaGirlio

On Jun 11, 2007

WOW! This was AMAZING!! I dont know why this recipe doesnt have hundreds of reviews yet because it is the most delicious homemade fried chicken recipe I have ever tasted or made. If I could give it ten stars I would. I will only be using this recipe for fried chicken from now on. An it is true that the hot sauce isnt that spicy, I mean it has some spice but thats to be expected. I never used peanut oil to fry chicken, I thought it would give it a funny taste but it doesnt, it fries the chicken nice and crunchy and golden and the best part it doesnt get too hot! I feel like I hit the jackpot with this one..lol. Thanks Sharlene for posting this most yummy recipe!

From: levicah

On Jan 21, 2009

Awesome recipe! For a healthier alternative try baking chicken on a rack on top of a foiled cookie sheet instead of frying. The results of baking on a rack will produce that crispy fried texture--you will not miss a thing except the fat of deep frying. I prepared 8 chicken pieces(I buy the economy bag of chicken quarters and separate the legs and thighs and freeze 3 bags with 8 chicken pieces in each for 3 dinners for a family of four.) and FYI the flour/dredging mixture as well as the sauce mixture do not need to be doubled if you use 8 pieces of chicken--I believe there is enough of both for 12 pieces of chicken. For the seasoning I had previously made up Paula Deen's house seasoning mixture(I have about 2 cups worth.) so it was a breeze not having to measure it all out for this recipe. Don't be afraid of the hot sauce as it is not hot at all--it just lends a lot of flavor and penetrates the meat. This is definitely a keeper! Thanks Sharlene for sharing this wonderful recipe of Paula Deen's.

From: PollyJo

On Sep 24, 2006

This is THE BEST fried chicken I have EVER made! I've tried several different ways (pan frying entirely to pan frying/oven finishing) but this is the only way I will ever make it again! 14 minutes was perfect for breasts. The breading stays on and everything!! Not to fear the hot sauce - next time I might even add a little more zing!

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: the6-sranch

On Sep 21, 2007

I made this using chicken breast strips, and it was very good! Despite all the hot sauce, this isn't spicy at all, but I think the sauce mixture washes off too much of the seasoning blend when you dip the chicken in. Next time I'll try adding the seasonings to the flour mixture instead. My kids and hubby loved it! Thanks so much!

From: Mrs. Emily

On Feb 1, 2009

I've used this recipe a couple of times and I love the flavor! The coating is nice and light but still crispy. I do think that the egg mixture could be cut in half and there would still be plenty of it to coat the chicken. I also just tossed the seasoning blend in with the flour mixture and it was just right!

From: MARALYN WOODS

On Aug 19, 2009

I watched Paula Deen make this on TV a few years ago. She used a whole bottle of hot sauce (not Tabasco) apx. 8 ox. She promised the heat would cook out of the pepper sauce leaving only the flavor. She was right. I have to add a few red pepper flakes if I want it spicy. The peanut oil is perfect for making it light and crispy because it has a higher smoking pt. than veg. oil. The only way I fry chicken now! I love it.

From: vlynn

On Jul 11, 2007

Made tonight for supper. Yummo!! I only used 1/2 cup of hot sauce, was really good, not hot at all just very good and spicy. Fried up chicken breasts and between myself and dh we almost ate them all. Thanks.