Paula Deen's Southern Fried Chicken
Weight Watcher Points: 21
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- 2 lb
- cut up chicken
- 1/3 c
- 1 c
- hot sauce (i use tapatio)
- 1 1/2 tsp
- 1 1/4 tsp
- fresh ground black pepper
- 1/4 tsp
- garlic powder
- 2 c
- all-purpose flour
- 1 Tbsp
- baking powder
- 1/4 tsp
1Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
2For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
3Add hot sauce and whisk together well.
Pour this mixture into a large plastic zip-top bag.
4For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
5For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
6Rinse 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.
7Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
8One piece at a time, roll chicken in flour mixture and drop into hot oil.
9Don't crowd chicken pieces--I cook about half the chicken at a time.
Fry chicken until brown and crisp.
Drain on paper toweling.
10Dark meat will take about 14 minutes, white meat about 10 minutes.
11Remember smaller pieces cook faster than the larger ones.
You can check for doneness by piercing to the bone in the thickest part with a fork.
If the juices run clear, it is done.