Paula Deen Southern Fried Chicken

Look out KFC and a big thank you to the queen of southern cooking Paula Deen for this Paula Deen Southern Fried Chicken. The best I have ever made!

I’m not saying this tastes like KFC–only that you won’t be doing business with them anymore.

It has a nice, savory flavor and a coating that has just the right amount of crispiness.

Although it calls for what seems like a lot of hot pepper sauce, it’s not spicy at all like I thought it might be.

Give this recipe a try and you’ll be saying “Goodbye KFC”.

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Paula Deen Southern Fried Chicken

Prep Time

30 mins

Cook Time

10 mins

Total Time

40 mins

 

Give this recipe a try and you'll be saying “Goodbye KFC”.

Course: Main Course

Cuisine: Southern

Keyword: Paula Deen Southern Fried Chicken

Servings: 4

Calories: 395 kcal

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

Instructions

1. Heat peanut oil in a Deep Frying Pan to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).

For the sauce mixture:

1. In a medium-sized bowl, beat the eggs with the water. Add hot sauce and whisk together well. Pour this mixture into a large plastic zip-top bag.

For the seasoning mixture:

1. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.

For the dredging mixture:

1. In a another bowl, mix the flour, baking powder and 1/4 teaspoon salt.
2. Rinse and pat dry the chicken pieces with a paper towel. Cut the breast pieces in half across ribs. Sprinkle the chicken generously on both sides with seasoning blend.
3. Drop a few chicken pieces of chicken into the bag of sauce mixture and squish around to coat thoroughly.
4. One piece at a time, roll the chicken in the flour mixture and drop into the hot oil. Don't crowd the chicken pieces--I cook about half the chicken at a time.
5. Fry the chicken until brown and crisp.
6. Drain on paper toweling.
7. The dark meat will take about 14 minutes, white meat about 10 minutes.

Enjoy!

Up Next:

Alton Brown’s Buttermilk Fried Chicken

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Recipe adapted from one by By Sharlene~W
Photo by Gailanng

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