Paula Deens Fried Chicken Recipes

PAULA DEENS FRIED CHICKEN

Paula Deens Fried Chicken image

This recipe came from Paula Deen who has a cooking show on the Food Network. This chicken is so good. The house seasoning is made in bulk. You can store this for several months.

Provided by jkpharis

Categories Chicken Breast

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 eggs
1/3 cup water
1 cup hot red pepper sauce (does not make chicken spicy)
2 cups self rising flour
1 teaspoon pepper
2 1/2 lbs chicken, cut into pieces
peanut oil or vegetable oil
1 cup salt
1/4 cup pepper
1/4 cup garlic powder

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.

Nutrition Facts : Calories 713.1, Fat 31.9, SaturatedFat 9.2, Cholesterol 340.9, Sodium 29669.8, Carbohydrate 57.7, Fiber 4.4, Sugar 2.8, Protein 46.8

PAULA DEAN'S SPICY BUTTERMILK FRIED CHICKEN

Paula Dean's Spicy Buttermilk Fried Chicken image

This is a great recipe if you like fried chicken! I usually place my chicken in the buttermilk mixture and let sit over night until the next evening when I prepare it. I also add more hot sauce to the buttermilk. Paula Dean definitely knows how to fry chicken!

Provided by sunnysld

Categories Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

1 quart buttermilk
1 tablespoon hot sauce
2 teaspoons Lawry's Seasoned Salt, divided
1 (4 -5 lb) chicken, cut into 8 pieces
2 cups all-purpose flour
1 teaspoon garlic salt
1 teaspoon ground red pepper
1 teaspoon onion powder
peanut oil (for frying)

Steps:

In a large bowl place the buttermilk, hot sauce, 1 1/2 teaspoons of the seasoned salt and cut up chicken, cover and refrigerate at least 8 hours or up to 24 hours Drain and discard buttermilk mixture.
In shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoons seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken registers 165 degrees. Drain on a clean wire rack over paper towels.
Enjoy!

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