"HEY Y'ALL Fried Chicken"

Jenny Moretz


Adopted this recipe from Paula Deen's recipe book. I made some substitutions, such as using buttermilk instead of water...marinating the chicken for at least 4 hours prior to frying and I like to use a THICK brown paper bag to put my flour mix and chicken in!!! Just an OLD Southern thang!!

★★★★★ 1 vote
20 Min


1-2 1/2 pkg
chicken (cut into peices)
3 large
1/3 c
1 c
hot sauce (recommended:texas pete )
2 c
self-rising flour
1 tsp
peanut oil (for frying)
*house seasoning, recipe follows


1 c
salt ( i prefer sea salt)
1/4 c
black pepper
1/4 c
garlic powder
mix ingredients together and store in an airtight container for up to 6 months.


1In a medium size bowl, beat the eggs with the milk.
2Add enough hot sauce to turn milk to a bright orange color.
3Marinate chicken in an airtight container/bag for at least 4 hours.
4In another bowl, combine the flour and pepper.
5Remove chicken from marinate and season the chicken with the house seasoning.
6Then coat well in the flour mixture by adding flour mixture to a medium sized thick brown paper bag...add chicken, a couple of pieces at a time and shake-shake-shake- your chicken!!!
7Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
8Fry 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.

About this Recipe

Course/Dish: Chicken
Hashtags: #Fried, #buttermilk