Paula Deen Southern Fried Chicken

Paula Deen Southern Fried Chicken uses just five ingredients and fries up golden in about 15 minutes. Dip the pieces in a hot sauce egg wash, dredge in self-rising flour, and drop into 350 degree oil. It feeds 10 and belongs on every Sunday dinner table in the South.

The hot sauce in the egg wash is what sets this recipe apart. Paula adds enough to turn the mixture bright orange, about a full cup. It does not make the chicken fiery. The heat cooks off in the oil, leaving a warm seasoned flavor under the crust that plain buttermilk never gives you.

Season the chicken before dipping. The House Seasoning goes on the meat first, then the egg wash, then the flour. Fry dark and white meat separately since thighs need 13 to 14 minutes and breasts only take 8 to 10. Drain on a wire rack, not paper towels, to keep the crust crisp.

Paula Deen Southern Fried Chicken

0.0 from 0 votes

Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

10

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

350

kcal

Crispy deep-fried chicken coated in self-rising flour with a hot sauce and egg dip. The crust shatters on the first bite while the meat stays juicy inside.

Ingredients

• 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

Directions

• Heat the oil: Heat the oil to 350 °F in a deep pot. Do not fill the pot more than 1/2 full with oil.
• Bread and fry the chicken: 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.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, Checkered Chef cooling racks. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use all-purpose flour instead of self-rising flour?

You can, but the self-rising flour gives the crust a lighter, crispier texture because of the leavening already mixed in. If all you have is all-purpose, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt per cup of flour to get close to the same result.

How do I know when the chicken is fully cooked?

Use an instant-read thermometer. White meat should hit 165 degrees F and dark meat 175 degrees F at the thickest part. Color alone is not reliable because the hot sauce egg wash makes the crust brown faster than usual.

What is Paula Deen's House Seasoning?

It is equal parts salt, black pepper, and garlic powder mixed together. Most people make a batch and keep it in a jar. If you do not have it on hand, season the chicken with salt, pepper, and garlic powder separately.

How do I store leftover fried chicken?

Refrigerate in a single layer on a sheet pan loosely covered with foil. It keeps 3 to 4 days. Reheat in a 375 degree oven for about 15 minutes to get the crust crisp again. The microwave works but the coating goes soft.

Does a full cup of hot sauce make the chicken too spicy?

No. The hot sauce flavor mellows out during frying. What stays is a warm, peppery taste under the crust, not actual heat. If you are sensitive to spice, start with half a cup and add more until the egg mixture looks bright orange.