Paula Deens Fried Chicken Recipes

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.

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.

OVEN FRIED CHICKEN FROM PAULA DEEN

Steps:

• Preheat oven to 400 degrees F.
• Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
• In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.
• In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.
• Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture.
• Place on prepared rack in pan.
• Bake for 25 to 30 minutes, or until chicken is golden brown.

PAULA DEAN'S SPICY BUTTERMILK FRIED CHICKEN

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!

OVEN-FRIED CHICKEN (PAULA DEEN)

Steps:

• Place the chicken pieces in a large bowl; pour the buttermilk over and toss with hands to coat.
• Cover and refrigerate overnight.
• In a large bowl combine the flour with kosher salt and black pepper.
• Remove the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.
• Place the coated chicken on a large platter (make certain to have all of your chicken coated before frying).
• Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F.
• Working in batches carefully place several pieces of chicken into the oil and fry about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven) do not crowd the pieces while frying.
• Remove the chicken from the oil and place each piece on a metal baking rack on a sheet pan.
• Allow the oil to return to 360 degrees F before frying the next batch.
• When all the chicken is fried bake at 350 degrees F (set oven rack to lowest position) for about 30-35 minutes or until the chicken is no longer pink.