Good Morning America Recipes

Paula Deen's Best Ever Southern Fried Chicken

Try This Southern Classic

PHOTO: The cover of "Paula Deens Southern Cooking Bible" by Paula Deen with Melissa Clark is shown.
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Servings:4
Difficulty: Easy
Cook Time: min

Check out "Paula Deen's Southern Cooking Bible", excerpted below.

In my book, a well-fried chicken is among life's greatest accomplishments, and I can truthfully

claim that I wouldn't be where I am without the fried chicken recipe I'm sharing with y'all here.

You could say I am practically made of Southern fried chicken—certainly I grew up eating and

cooking it. I use some hot sauce to season the crust, and I love to fry in shortening, which gives

the crust a particularly crunchy texture. But I don't see the need for any other tricks and frills with

a skillet of fried chicken: some things in life cannot be improved upon.

Ingredients

  • 3 large eggs
  • 2 cups self-rising flour
  • black pepper and salt
  • 1 whole chicken (1 to 21/2 pounds), rinsed,
  • patted dry, and cut into 8 pieces
  • solid vegetable shortening, for deep-frying
  • Cooking Directions

    In a shallow bowl, lightly beat the eggs with 1/3 cup water. In a separate shallow bowl, combine

    the flour and 1 teaspoon black pepper. Lightly season the chicken all over with salt and black

    pepper. Dip the chicken pieces in the egg mixture, letting any excess drip off, and then coat well

    in the flour mixture.

    In a large skillet, heat the shortening over medium-high heat until it melts and reaches 350°F

    on a deep fry thermometer; you'll want a depth of 2 inches. Add the chicken and cook until

    browned and crisp, 13 to 14 minutes for the dark meat and 8 to 10 minutes for the white meat. And

    just like that, you've got yourself the best ever Southern fried chicken.

    Taking The Temperature

    Be extra careful when using a deep fry thermometer. And make sure it doesn't have

    any moisture on it that can make the oil spatter. Insert it into the melted shortening,

    angling it away from the bottom of the pan so you get an accurate read on the

    temperature of the oil—not the bottom of the pan!

    From PAULA DEEN'S SOUTHERN COOKING BIBLE by Paula Deen with Melissa Clark. Copyright © 2011 by Paula Deen. Reprinted by permission of Simon & Schuster, Inc, NY.

    Recipe Summary

    Main Ingredients: self-rising flour, pepper, salt, chicken, vegetable shortening, eggs

    Course: Dinner

    More Info: Kids Friendly


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