The Fried Chicken Recipe That I Always Turn To… [RECIPE]
Good Morning Friends!
Last night the family and I worked together to make a big batch of fried chicken. We don’t eat fried chicken regularly, but last night was a treat. Usually I hover by the pot, cooking in batches, while my family waits anxiously for their plate. But lately I’ve learned to slow down, and to let everyone have a chance to learn these delicious recipes that I’ve been cooking for a while. Today’s recipe comes from Paula Deen. Now, love her or hate her, we all have to admit that the woman can cook. And if there’s one thing she nails with a big slam dunk…. it’s fried chicken.
I came across her recipe years ago. And each time I’ve made it exactly to her instructions, I come out with the most juicy, flavorful, succulent chicken each and every time. Yes, I know 13 minutes may seem like a long time to wait for chicken to fry in the pot. But trust me, with the right temperature for your oil, and a bit of patience, you will have perfectly golden, crispy chicken each and every time.
Paula Deen’s secret to an amazing fried chicken is in flavoring the chicken beforehand. Chick-Fil-A brines their chicken in pickle juice 24 hours beforehand. (I’ve tried it. It works well. But when I want chicken on the fly… 24 hours is way too long to prep beforehand). This recipe uses hot sauce in the egg mixture before you dredge the chicken in seasoned flour. Mr. Noob Chef enjoyed frying the chicken last night and seeing it come to absolute perfection. He’s still learning the ropes in the kitchen, but it made me smile seeing him learn how to cook a new recipe and feel proud of himself. 🙂
So, the next time you’re craving some Southern comfort food, OR you want to impress a party…. OR you’re just having a hankering for fried chicken, use this recipe. Trust me, it’s so, SO worth it. Have a beautiful Monday everyone. Stay tuned for more delicious recipes, and as always, keep on cooking! ❤
Paula Deen’s Fried Chicken
For the flour:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- 2 cups self-rising flour
For the egg mixture:
- 3 eggs
- 1/3 cup water
- 1 cup hot red pepper sauce
- 1 teaspoon black pepper
For the chicken:
- 1 whole chicken, cut into pieces
- Peanut oil for frying
- In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
- Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
- Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.