Best Paula Deens Southern Fried Chicken Recipes

BEST EVER SOUTHERN FRIED CHICKEN

Steps:

• In a shallow bowl, lightly beat the eggs with 1/3 cup water. In a separate shallow bowl, combine the flour and 1 teaspoon black pepper. Lightly season the chicken all over with salt and black pepper. Dip the chicken pieces in the egg mixture, letting any excess drip off, and then coat well in the flour mixture.
• In a large skillet, heat the shortening over medium-high heat until it melts and reaches 350°F on a deep fry thermometer; you'll want a depth of 2 inches. Add the chicken and cook until browned and crisp, 13 to 14 minutes for the dark meat and 8 to 10 minutes for the white meat. And just like that, you've got yourself the best ever Southern fried chicken.

PAULA DEENS FRIED CHICKEN

Steps:

• Mix seasoning together and store in airtight container for up to 6 months.
• In medium bowl, beat eggs with water. Add enough hot sauce so mixture is bright orange.
• In another bowl, combine flour and pepper. Season chicken with house seasoning. You can let the chicken sit in hot sauce for up to 1 hour. It will not make the chicken spicy.
• Dip Chicken in egg and coat well with flour mix.
• Heat oil to 300 degrees in deep pot. Don't fill pot more than half full of oil.
• Fry chicken in oil until brown and crispy. Dark meat goes in first and takes 13-14 minutes. White meat takes 8-10 minutes.
• Preparation depends on how long you let the chicken soak in hot sauce.

BERT'S SOUTHERN FRIED CHICKEN

Steps:

• Liberally sprinkle each piece of chicken with salt and pepper several hours before cooking. Place it in a dish, covered with plastic wrap, in the refrigerator.
• Place the flour in a plastic kitchen storage bag. When ready to cook, beat the eggs with the milk. Dip the chicken pieces into the egg mixture, then place each piece in the bag. Shake until chicken is coated. Set the floured chicken on a plate while you heat the oil. Pour enough oil into a cast-iron skillet to come only about halfway up the sides of the pan. This is important, as the oil rises when each piece of chicken is added.
• Turn the heat to medium high; test by adding a drop of water to the oil. If it sizzles, the oil is ready; this takes about 4 to 5 minutes. Place about 4 pieces of chicken into the hot oil. Allow to cook on the first side about 8 minutes, and on the second about 6 minutes, until brown and crispy. Pieces with large bones, the legs and thighs, may need an additional minute per side to get completely done. Remove the chicken from the oil and drain well on brown paper bags. Cook the second batch of chicken.
• Wrap tightly in aluminum foil to keep warm or place in aluminum pans with parchment paper between layers of chicken.
• Cook's Note: Be careful not to let the oil spill out while the chicken is frying; it can cause serious burns or cause a grease fire if the grease lands on a gas flame or electric cooktop.

SOUTHERN FRIED CHICKEN

Steps:

• Heat the oil to 350 °F in a deep pot. Do not fill the pot more than 1/2 full with oil.
• In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.