Paula Deen Southern Fried Chicken Recipe
Paula Deen Southern Fried Chicken Recipe If you are wondering how to make Paula Deen Southern Fried Chicken Recipe, you are in luck. It is simpler than you might think.
Ingredients
- 1 whole chicken cut into 8 pieces (breasts, wings, thighs, legs).
- $2 frac{1}{2}$ cups self-rising flour for the ultimate crunch.
- 1 tablespoon garlic powder for savory depth.
- 1 tablespoon onion powder for extra flavor.
- 1 tablespoon smoked paprika for a beautiful golden color.
- 2 teaspoons salt adjust to your taste.
- 1 teaspoon ground black pepper.
- 3 large eggs beaten well.
- $1/3$ cup cold water to thin the egg wash.
- 1 cup hot sauce like Texas Pete or Frank's.
- Peanut oil or high-quality vegetable oil for frying.
Instructions
Clean and Dry the Chicken
- Start by rinsing your chicken pieces under cold water. Pat every piece very dry using clean paper towels. Dry skin is the secret to a crust that does not fall off. Season the meat lightly with salt.
Mix the Spicy Egg Wash
- In a large bowl, whisk the three eggs with the water. Pour in the full cup of hot sauce. Mix until the liquid is a bright orange color. This provides the moisture for the flour to stick.
Prepare the Seasoned Flour
- In your second bowl, combine the self-rising flour and dry spices. Use a whisk to blend the garlic, onion, and paprika. Make sure there are no clumps of spices left in the flour mixture.
Heat Your Frying Oil
- Pour oil into your skillet until it is about one inch deep. Heat it over medium-high heat until it reaches 177°C (350°F). If you don't have a thermometer, drop a bit of flour in; it should sizzle immediately.
The First Dip
- Take a piece of chicken and submerge it in the egg wash. Ensure it is completely covered in the spicy liquid. Lift it up and let the excess liquid drip back into the bowl for a second.
The Flour Coating
- Place the wet chicken into the flour bowl. Toss it around and press the flour into the skin. You want a thick, even layer of flour over the whole piece. Shake off only the very loose bits.
Fry the Dark Meat First
- Carefully lower the thighs and legs into the hot oil. Always lay the chicken away from you to avoid splashes. Dark meat takes longer to cook, so give these pieces a head start in the pan.
Add the White Meat
- Add the breasts and wings to the skillet. Do not crowd the pan or the oil temperature will drop. If your pan is small, fry the chicken in two separate batches for the best results.
Flip for Even Cooking
- Fry the chicken for about 10 to 12 minutes per side. Use your tongs to flip them when the bottom is deep brown. The chicken is done when the internal temperature hits 74°C (165°F).
The Resting Period
- Move the fried chicken to a wire cooling rack. Do not stack the pieces on top of each other. Let them rest for 5 to 10 minutes. This allows the juices to settle inside the meat.
Notes
- Room Temperature: Take the chicken out of the fridge 20 minutes before cooking. Cold chicken can drop the oil temperature too fast.
- Keep it Clean: Use one hand for wet dipping and one hand for dry flour. This stops your fingers from getting covered in thick dough.
- Extra Spicy: Add a pinch of cayenne pepper to the flour if you love heat. The original recipe is mild but very flavorful.
- Oil Level: Never fill your skillet more than halfway with oil. It can bubble up and spill over, which is very dangerous.
- Butter Flavor: Some cooks like to add a tablespoon of butter to the oil for a richer taste. Just be careful as butter burns faster.