paula deen's southern fried chicken

How To Make paula deen's southern fried chicken

• 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.
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