Sandra This Paula Deen Southern Fried Chicken Recipe is a crispy and golden recipe, which is made with all-purpose flour and a whole chicken. It’s a classic, foolproof recipe, ready in about 1 hour and 5 minutes.
Paula Deen Southern Fried Chicken Recipe Ingredients
- 1 small chicken, cut into pieces
- 3 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 cups Crisco or peanut oil, may need more
How To Make Paula Deen Southern Fried Chicken
- Prep the chicken and oven: Pat the chicken pieces completely dry with paper towels, then season them with salt and pepper. Place them on a rack and let them rest at room temperature for 15-20 minutes. Set your oven to a “warm” setting (about 170°F) and place a wire rack inside a large baking sheet.
- Dredge the chicken: In a large bowl, combine the flour with the salt and pepper. Dredge each piece of chicken thoroughly in the flour mixture, shake off any excess, and set the chicken aside.
- Heat the oil: Pour the shortening or oil into a large, deep skillet (preferably cast iron) and heat it over medium-high heat until it reaches 360-365°F (183-185°C). A drop of water should sizzle immediately.
- Fry the chicken: Just before frying, dredge each piece of chicken through the flour a second time, shaking off the excess. Carefully place the chicken, skin-side down, into the hot oil. Do not overcrowd the skillet.
- Continue cooking: Cover the skillet and cook, turning the chicken about every three minutes, until it is lightly brown on all sides. Then, reduce the heat to medium, cover the skillet with the lid slightly ajar, and continue to cook, turning occasionally, for 15-20 minutes.
- Keep warm and serve: The chicken is done when it is deep golden brown and the internal temperature reaches 165°F (74°C). Place the finished chicken pieces on the rack in the warm oven until you are ready to serve.
Recipe Tips
- How do I get extra crispy skin? The double dredge is the secret. Coating the chicken in flour, letting it rest, and then coating it again right before it hits the hot oil creates a thicker, sturdier crust that fries up incredibly crispy.
- How do I keep the chicken from being greasy? The temperature of the oil is everything. Use a thermometer to ensure your oil is at a steady 350-365°F. If the oil is too cool, the chicken will absorb it and become greasy. If it’s too hot, the crust will burn before the meat is cooked.
- What’s the best oil for frying chicken? Shortening (like Crisco) or peanut oil are traditional choices because they have a high smoke point and a neutral flavor, which allows the taste of the chicken and seasonings to shine through.
- How do I know when the chicken is fully cooked? The most reliable way is to use a meat thermometer. The internal temperature of the thickest part of the chicken (without touching the bone) should register 165°F (74°C). The juices should also run clear.
What To Serve With Southern Fried Chicken
This classic main course is the star of any Southern meal. It pairs perfectly with:
- Creamy mashed potatoes and gravy
- Coleslaw
- Buttermilk biscuits
- Macaroni and cheese
- Collard greens
How To Store Southern Fried Chicken
Refrigerate: Store leftover fried chicken in an airtight container in the refrigerator for up to 4 days. Reheat: For the best results and to make the skin crispy again, reheat the chicken on a wire rack in a 400°F (200°C) oven for about 15-20 minutes.
Southern Fried Chicken Nutrition Facts
- Serving: 6 servings
- Calories: 907kcal
- Carbohydrates: 48g
- Protein: 10g
- Fat: 76g
- Saturated Fat: 13g
- Cholesterol: 14mg
- Sodium: 790mg
- Potassium: 112mg
- Fiber: 2g
- Sugar: 0.2g
- Vitamin A: 31IU
- Vitamin C: 0.3mg
- Calcium: 15mg
- Iron: 3mg
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
Yes, this recipe works well with any cut of chicken. You can use all thighs, drumsticks, or wings if you prefer. Just be aware that dark meat may take slightly longer to cook than white meat.
This can happen if the chicken is too wet when you dredge it, or if you move the chicken around too much in the pan before the crust has had a chance to set. Patting the chicken dry and letting the crust fry undisturbed for the first few minutes on each side is key.
While you can make a version of “fried” chicken in an air fryer, it won’t be the same as traditional deep-fried chicken. You would need to spray the dredged chicken generously with oil and cook it at around 380°F (193°C) for 20-25 minutes, flipping halfway through.
Try More Recipes:
- Paula Deen White Chicken Chili Recipe
- Paula Deen Chicken and Rice Casserole Recipe
- Paula Deen Chicken Salad Recipe
Paula Deen Southern Fried Chicken Recipe
Description
A classic, crispy, and golden Southern fried chicken, perfectly seasoned and fried to juicy perfection.
Ingredients
Instructions
- Pat chicken pieces dry, season with salt and pepper, and let rest for 15-20 minutes.
- Combine flour, salt, and pepper in a bowl. Dredge the chicken pieces in the flour.
- Heat oil in a deep skillet to 365°F (185°C).
- Dredge the chicken in flour a second time, then carefully place it skin-side down in the hot oil.
- Fry, turning occasionally, for about 15-20 minutes, until deep golden brown and the internal temperature reaches 165°F (74°C).
- Drain on a wire rack and keep warm in a low oven until ready to serve.
Notes
- The double dredge (coating in flour twice) is the secret to an extra-crispy crust.
- Maintaining a steady oil temperature is crucial for chicken that is crispy, not greasy.
- Use a meat thermometer to ensure the chicken is safely and perfectly cooked.
- Let the seasoned chicken rest at room temperature before dredging to help the crust adhere better.
