Paula Deen's Southern Fried Chicken

Krystal McDow

By
@kmcdow

I got this from food.com

Weight Watcher Points: 21


Featured Pinch Tips Video

Rating:

Comments:

Serves:

4-6

Prep:

10 Min

Cook:

40 Min

Method:

Stove Top

Ingredients

2 lb
cut up chicken

SAUCE MIXTURE

4
eggs
1/3 c
water
1 c
hot sauce (i use tapatio)

SEASONING BLEND

1 1/2 tsp
salt
1 1/4 tsp
fresh ground black pepper
1/4 tsp
garlic powder

DREDGING MIXTURE

2 c
all-purpose flour
1 Tbsp
baking powder
1/4 tsp
salt

Directions Step-By-Step

1
Heat 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!).
2
For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
3
Add hot sauce and whisk together well.
Pour this mixture into a large plastic zip-top bag.
4
For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
5
For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
6
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.
7
Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
8
One piece at a time, roll chicken in flour mixture and drop into hot oil.
9
Don't crowd chicken pieces--I cook about half the chicken at a time.
Fry chicken until brown and crisp.
Drain on paper toweling.
10
Dark meat will take about 14 minutes, white meat about 10 minutes.
11
Remember 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.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American