Sandra This Paula Deen Fried Chicken is a crispy and flavorful recipe, which gets its signature kick from a hot sauce and egg marinade. It’s a classic Southern dish, perfect for a family dinner, and ready in about 30 minutes.
Paula Deen Fried Chicken Ingredients
- 2 1/2 lbs chicken, cut into pieces
- 3 large eggs
- 1 cup hot red pepper sauce (like a Louisiana-style hot sauce)
- 2 cups self-rising flour
- Paula Deen’s House Seasoning, to taste (typically 1 cup salt, ¼ cup black pepper, ¼ cup garlic powder)
- Peanut oil or shortening, for frying
How To Make Paula Deen Fried Chicken
- Heat the Oil: Pour about 1 1/2 to 2 inches of oil into a large, deep pot or Dutch oven. Heat the oil to 350°F (175°C). Do not fill the pot more than halfway full.
- Prepare the Egg Wash: In a medium-sized bowl, beat the eggs. Whisk in enough hot sauce (about 1 cup) until the egg mixture is a bright orange color.
- Season the Chicken: Season the chicken pieces generously on all sides with the House Seasoning.
- Dredge the Chicken: Working with one piece at a time, dip the seasoned chicken into the hot sauce and egg mixture, then coat it well in the self-rising flour, shaking off any excess.
- Fry the Chicken: Carefully place the coated chicken pieces into the hot oil, being careful not to overcrowd the pot. Fry the chicken until it is golden brown, crispy, and cooked through.
- Check for Doneness: Cooking times will vary by piece. Dark meat (thighs, legs) will take longer, about 13 to 14 minutes. White meat (breasts, wings) will cook faster, about 8 to 10 minutes. The chicken is done when the internal temperature reaches 165°F (74°C).
- Drain and Serve: Remove the cooked chicken from the oil and let it drain on a wire rack. Serve hot.
Recipe Tips
- How to get the crispiest chicken? A key step is ensuring your oil is at the correct temperature (350°F). If the oil is too cool, the chicken will absorb it and become greasy. If it’s too hot, the outside will burn before the inside is cooked. Use a thermometer for the best results.
- Why use self-rising flour? Self-rising flour contains a leavening agent (baking powder) and salt. This helps create an extra-light and crispy crust on the fried chicken.
- How do I avoid a mess when dredging? Use the “wet hand, dry hand” method. Use one hand exclusively for dipping the chicken in the wet egg mixture and the other hand for coating it in the dry flour. This prevents your fingers from getting caked in batter.
- What kind of hot sauce should I use? A classic, vinegar-based Louisiana-style hot sauce (like Crystal, Texas Pete’s, or Frank’s RedHot) is what gives this chicken its signature flavor.
What To Serve With Fried Chicken
This classic Southern main course is the star of any comfort food meal.
- Creamy mashed potatoes and gravy
- Collard greens
- Macaroni and cheese
- Buttermilk biscuits
How To Store Fried Chicken
- Refrigerate: Store leftover fried chicken in an airtight container in the refrigerator for up to 3-4 days. It’s delicious eaten cold!
- Reheat: For the best results and to restore its crispiness, reheat the chicken on a wire rack on a baking sheet in a 400°F (200°C) oven for 15-20 minutes.
Fried Chicken Nutrition Facts
- Calories: ~450 kcal per piece
- Protein: 30g
- Fat: 25g
- Carbohydrates: 20g
- Sodium: ~1200mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Yes. The heat comes from the hot sauce. You can reduce the amount of hot sauce in the egg wash to your preference for a milder chicken.
Peanut oil is a traditional choice for its high smoke point and neutral flavor. Vegetable shortening or canola oil also work very well.
The juices should run clear when the thickest part of the chicken is pierced with a fork. However, a meat thermometer is the most reliable way to ensure it’s cooked to a safe 165°F (74°C).
Try More Recipes:
Paula Deen Fried Chicken Recipe
Description
A classic Southern fried chicken recipe with a signature kick from a hot sauce and egg marinade, resulting in a perfectly crispy and flavorful crust.
Ingredients
Instructions
- Heat oil in a deep pot to 350°F (175°C).
- In a bowl, beat the eggs and whisk in the hot sauce.
- Season the chicken pieces generously with House Seasoning.
- Dip each piece of chicken first in the egg mixture, then dredge it thoroughly in the self-rising flour.
- Carefully place the chicken in the hot oil and fry until golden brown and cooked through (13-14 mins for dark meat, 8-10 mins for white meat).
- Drain on a wire rack and serve hot.
Notes
- Using self-rising flour helps create an extra-light and crispy crust.
- Maintain an oil temperature of 350°F for perfectly cooked, non-greasy chicken.
- Don’t overcrowd the pot; fry the chicken in batches if necessary.
- The chicken is done when it reaches an internal temperature of 165°F (74°C).
