Paula Deen's Southern Fried Chicken
ID: 581ace1d...
A classic, crowd-pleasing Southern fried chicken recipe by Paula Deen. The chicken is seasoned with a signature house blend, marinated in an egg and hot sauce wash, and fried in peanut oil using a cast-iron skillet for a perfectly crispy crust and juicy meat.
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🍳 Cooking Flow
Season chicken thoroughly with the House Seasoning blend. → Whisk eggs, water, and hot sauce together, pour over chicken, and marinate for 30 minutes. → Heat peanut oil in a cast-iron skillet to 350°F. → Dredge chicken in flour, starting with dark meat, and fry (14-15 mins for dark meat, 12-13 mins for white meat). → Drain fried chicken on paper towels and verify internal temp reaches 165°F-170°F.
Cooking Steps
Brief Cooking Order
Season chicken thoroughly with the House Seasoning blend. → Whisk eggs, water, and hot sauce together, pour over chicken, and marinate for 30 minutes. → Heat peanut oil in a cast-iron skillet to 350°F. → Dredge chicken in flour, starting with dark meat, and fry (14-15 mins for dark meat, 12-13 mins for white meat). → Drain fried chicken on paper towels and verify internal temp reaches 165°F-170°F.
Introduction
A classic, crowd-pleasing Southern fried chicken recipe by Paula Deen. The chicken is seasoned with a signature house blend, marinated in an egg and hot sauce wash, and fried in peanut oil using a cast-iron skillet for a perfectly crispy crust and juicy meat.
Step 1
In a small container, mix 1 cup salt, 1/4 cup garlic powder, 1/4 cup black pepper, and 1/4 cup onion powder to make the House Seasoning. Generously season all the chicken pieces with this mixture.
Step 2
In a medium bowl, crack 3 eggs, add 1 tablespoon of water, and pour in about 3/4 cup of hot sauce. Whisk the mixture until thoroughly combined.
Step 3
Pour the egg and hot sauce wash over the seasoned chicken pieces. Toss to coat and let the chicken marinate at room temperature for about 30 minutes.
Step 4
Pour peanut oil into a cast-iron skillet or pot (about 1 quart) and heat it to 350°F, monitoring the temperature with a candy or deep-fry thermometer.
Step 5
Transfer the marinated chicken pieces to a colander to drain off any excess liquid. Discard the remaining egg and hot sauce marinade.
Ingredients List
Important Notes
Letting the chicken sit out to approach room temperature before frying prevents the cold meat from dropping the oil temperature too drastically.
Peanut oil is highly recommended for frying chicken as it has a high smoke point and excellent flavor.
Always fry dark meat (thighs and legs) first because it takes longer to cook through than white meat.
Cast-iron cookware is ideal for frying because it holds and distributes heat exceptionally well.
Make sure to use garlic powder, not garlic salt, for the House Seasoning to prevent the chicken from becoming overly salty.
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