A few weeks ago my amazing cooking club (as in friends who get together to cook an AMAZING meal and share life a couple times a month) cooked an American summer themed dinner. Being a Southern girl at heart, I decided it was time to tackle one of the South’s standards — fried chicken. And, in order to make it as authentic as possible, I went straight to Paula Deen to find a mouth watering, pant button-popping recipe.
YA’LL! This one some dang good fried chicken. I was a little worried that it wouldn’t come out well since I never fry anything, but this recipe was so, so easy and the resulting chicken was crisp, moist and had divine seasoning. I think that the self-rising flour is the key for a perfectly crispy outside. I’d serve this up with some corn on the cob and watermelon. Welcome to summer.
Recipe: adapted from Paula Deen
1 quart buttermilk
1/3 cup water
About 1 cup hot red pepper sauce like Texas Pete
2 cups self-rising flour
Seasoning (see below)
1 teaspoon pepper
1 (2 to 3-pound) whole chicken, cut into pieces
Oil for frying (preferably peanut oil but canola or vegetable oil also works)
4 tsp salt
1 tsp black pepper
1 tsp garlic powder
1. The morning before you plan on cooking your chicken, soak the chicken pieces in a bowl with buttermilk. Let it marinade in the fridge for about 6-8 hours. Before moving on, take the chicken out of the buttermilk and rinse each piece off. The buttermilk keeps the chicken moist when you fry it.
2. In a medium size bowl, beat the eggs and add in the water and enough hot sauce so the egg mixture is bright orange (about a cup). In another bowl, combine the flour and pepper. Sprinkle each chicken piece lightly with the salt, pepper and garlic mixture. Dip the seasoned chicken in the egg mixture, and then coat well in the flour mixture.
3. In a deep pot of cast iron skillet, heat the oil to 350 degrees F. Do not fill the pot more than 1/2 full with oil. You’ll know the oil is hot enough when a few drops of water splashed into the pan sizzles and skids across the surface.
4. Place the chicken in the oil and fry until brown and crisp. You don’t want to crowd the pan so be sure to cook the chicken in batches if necessary. Dark meat takes longer then white meat — it should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.