Southern Fried Chicken
Thanks Paula Deen for the best fried chicken recipe! It has a savory flavor and a perfectly crispy coating. My family loved it so much, we had it two days in a row! The recipe uses a generous amount of hot sauce, but it's not overly spicy. I adapted it to use 10 pounds of wings, and doubled the flour mixture accordingly.
Thanks Paula Deen for the best fried chicken recipe! It has a savory flavor and a perfectly crispy coating. My family loved it so much, we had it two days in a row! The recipe uses a generous amount of hot sauce, but it's not overly spicy. I adapted it to use 10 pounds of wings, and doubled the flour mixture accordingly.
- Carbohydrate 55.5513038087609 g
- Cholesterol 7.35 mg
- Fat 2.23639750075509 g
- Fiber 1.80088753114362 g
- Protein 12.3324687578177 g
- Saturated Fat 1.10698875011741 g
- Serving Size 1 1 -6 serving(s) (493g)
- Sodium 987.682501011823 mg
- Sugar 53.7504162776173 g
- Trans Fat 0.283597500254092 g
- Calories 296 calories
Step-by-step
- Heat peanut oil in a large deep pot to 350 degrees F (do not fill more than half full).
- For sauce mixture: 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 seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
- For dredging mixture: In another bowl, mix flour, baking powder and 1/4 teaspoon salt.
- Rinse and pat dry chicken pieces with a paper towel. Cut breast pieces in half across ribs.
- Sprinkle chicken generously on both sides with seasoning blend.
- Drop a few chicken pieces into the bag of sauce mixture and squish around to coat thoroughly.
- One piece at a time, roll chicken in flour mixture and drop into hot oil. Don't crowd chicken pieces.
- Fry chicken until brown and crisp. Drain on paper toweling.
- Dark meat will take about 14 minutes, white meat about 10 minutes. Smaller pieces cook faster.
- Check for doneness by piercing to the bone in the thickest part with a fork. If the juices run clear, it is done.
My Secret to the Crispiest, Savoriest Southern Fried Chicken
Let me tell you, there's nothing quite like the smell of perfectly fried chicken wafting through the kitchen. It's a scent that instantly transports you to family gatherings, Sunday dinners, and those special moments where food brings everyone together. And while I've tried countless recipes over the years, this Southern Fried Chicken recipe has become a true staple in our home. Inspired by the legendary Paula Deen (I'm a huge fan!), this recipe delivers on all fronts: crispy, juicy chicken with a savory flavor that's simply irresistible.
It all started with a simple desire for a delicious, home-cooked meal. I wanted something that would satisfy my family's cravings, something that tasted better than anything we could find at a restaurant. This recipe, adapted and tweaked over time, became that and so much more. The secret, I believe, lies in the balance of flavors. The slightly spicy kick from the hot sauce (I use Louisiana Hot Sauce, but feel free to experiment!), perfectly complements the savory blend of salt, pepper, and garlic powder. And don't even get me started on that unbelievably crispy coating! It's the result of a perfectly balanced dredging process, ensuring that every bite is a symphony of textures.
A Recipe That Transcends Generations: What truly makes this recipe special is its adaptability. I've made it countless times, adjusting it to accommodate different amounts of chicken and even different cuts. One time, I decided to go all out and fry 10 pounds of chicken wings – enough to feed a small army! (And believe me, my family happily volunteered for the task of devouring it all.) The process is simple enough for a weeknight meal, but impressive enough to make it a centerpiece at any gathering. The joy of sharing this dish with loved ones is something I truly cherish. It's more than just food; it's about creating memories and bringing people together around a table filled with laughter and the delicious aroma of perfectly fried chicken.
Tips and Tricks for Perfect Fried Chicken:
- Don't overcrowd the pan: This is crucial for achieving that perfectly crispy skin. Fry the chicken in batches, ensuring that each piece has enough space to brown evenly.
- Check for doneness: Use a meat thermometer to ensure the chicken is cooked through to a safe internal temperature of 165°F (74°C).
- Let it rest: Once the chicken is cooked, let it rest for a few minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- Get creative with your seasonings: While the recipe calls for a basic blend of salt, pepper, and garlic powder, feel free to experiment with other seasonings. Paprika, cayenne pepper, or even a blend of herbs can add unique flavors to your chicken.
This Southern Fried Chicken recipe isn't just a recipe; it's a tradition. It's a dish that's been passed down (or rather, adapted and improved upon!), connecting me to the joy of cooking and sharing delicious food with the people I love most. So gather your family, friends, or even just yourself, and get ready to experience the magic of perfectly fried chicken – you won't be disappointed!
