Hamdi Saidani Paula Deen’s Southern Fried Chicken is made with chicken, self-rising flour, hot red pepper sauce, eggs, and Paula Deen’s House Seasoning, which includes salt, black pepper, and garlic powder. This traditional fried chicken recipe creates a delicious and crispy main course that takes about 30 minutes to prepare and can serve up to 4 to 6 people.
Ingredients Needed:
- Paula Deen’s House Seasoning
- 2 1/2 lbs cut into pieces chicken
- 2 cups self rising flour
- 1 cup hot red pepper sauce
- 3 eggs
How To Make Southern Fried Chicken?
- Prepare the oil: In a deep pot, heat the oil to 350°F / 175°C, ensuring the pot is not filled more than halfway to avoid splashes.
- Mix the egg and hot sauce: In a medium-sized bowl, beat the eggs and mix in the hot sauce until the mixture turns bright orange (around 1 cup / 240 ml).
- Season the chicken: Rub the chicken pieces thoroughly with Paula Deen’s House Seasoning, ensuring every piece is evenly covered.
- Dip and coat the chicken: Submerge the seasoned chicken pieces into the egg and hot sauce mixture, ensuring a good coating, then dredge in the self-rising flour, shaking off any excess.
- Fry until crispy: Place the coated chicken into the preheated oil and fry until golden brown and crispy. Dark meat will take around 13 to 14 minutes, while white meat should take 8 to 10 minutes.
Recipe Tips:
- Keep the oil hot: Make sure the oil stays at 350°F (175°C) while frying. If it gets cooler, the chicken will soak up more oil and get greasy. If it gets too hot, the coating will burn.
- Use a deep pot: Use a deep pot and don’t fill it more than halfway with oil. This helps avoid splashing and keeps the chicken cooking evenly.
- Double coat for extra crunch: After the first coating, dip the chicken in the egg mixture again and coat it with flour one more time. This will make the crust extra crunchy.
- Check with a thermometer: Use a meat thermometer to check if the chicken is cooked. It should be 165°F (74°C) inside. This keeps the chicken safe and perfectly done.
- Let it rest on a wire rack: After frying, put the chicken on a wire rack instead of paper towels. This keeps it crispy by letting air circulate around it.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Southern Fried Chicken cool down to room temperature. Once cooled, place the chicken pieces in an airtight container or wrap them tightly in foil. Store in the refrigerator for up to 3 to 4 days.
- Freeze: Allow the fried chicken to cool completely to room temperature. Place the pieces in a single layer on a baking sheet and freeze for about 2 hours until they are solid. Then, transfer them to a freezer-safe bag or container and freeze for up to 3 months.
- Reheat: Preheat your oven to 350°F (175°C). Place the chicken pieces on a baking sheet and cover them lightly with foil to retain moisture. Bake for about 15 to 20 minutes until the chicken is heated through and crispy.
Nutrition Facts
Serving Size: 1 serving (approx 180g)
- Calories: 609
- Total Fat: 40g
- Saturated Fat: 7.3g
- Cholesterol: 219mg
- Sodium: 746mg
- Potassium: 352mg
- Total Carbohydrate: 24.7g
- Dietary Fiber: 0.8g
- Sugars: 0.5g
- Protein: 34.8g
Try More Paula Deen Recipe:
- Paula Deen Collard Greens
- Paula Deen Broccoli Bake
- Paula Deen Beef Stroganoff
- Paula Deen Crock Pot Potato Soup
Paula Deen Southern Fried Chicken Recipe
Description
Paula Deen’s Southern Fried Chicken is made with chicken, self-rising flour, hot red pepper sauce, eggs, and Paula Deen’s House Seasoning, which includes salt, black pepper, and garlic powder. This traditional fried chicken recipe creates a delicious and crispy main course that takes about 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Prepare the oil: In a deep pot, heat the oil to 350°F / 175°C, ensuring the pot is not filled more than halfway to avoid splashes.
- Mix the egg and hot sauce: In a medium-sized bowl, beat the eggs and mix in the hot sauce until the mixture turns bright orange (around 1 cup / 240 ml).
- Season the chicken: Rub the chicken pieces thoroughly with Paula Deen’s House Seasoning, ensuring every piece is evenly covered.
- Dip and coat the chicken: Submerge the seasoned chicken pieces into the egg and hot sauce mixture, ensuring a good coating, then dredge in the self-rising flour, shaking off any excess.
- Fry until crispy: Place the coated chicken into the preheated oil and fry until golden brown and crispy. Dark meat will take around 13 to 14 minutes, while white meat should take 8 to 10 minutes.
Notes
- Keep the oil hot: Make sure the oil stays at 350°F (175°C) while frying. If it gets cooler, the chicken will soak up more oil and get greasy. If it gets too hot, the coating will burn.
- Use a deep pot: Use a deep pot and don’t fill it more than halfway with oil. This helps avoid splashing and keeps the chicken cooking evenly.
- Double coat for extra crunch: After the first coating, dip the chicken in the egg mixture again and coat it with flour one more time. This will make the crust extra crunchy.
- Check with a thermometer: Use a meat thermometer to check if the chicken is cooked. It should be 165°F (74°C) inside. This keeps the chicken safe and perfectly done.
- Let it rest on a wire rack: After frying, put the chicken on a wire rack instead of paper towels. This keeps it crispy by letting air circulate around it.
Paula Deen Southern Fried Chicken Recipe
