40 min797 kcal
Southern Fried Chicken
#Poultry#Meat#< 60 Mins#Deep Fried#Stove Top
Thanks Paula Deen (FoodTV) for the best fried chicken I have ever made! It has a nice, savory flavor and a coating that has just the right amount of crispiness. It was a good thing I had an extra cut-up chicken in the refrigerator because my family was begging for it again the next day. Although it calls for what seems like a lot of hot pepper sauce, it isn't any spicier than Jack-In-the Box's Spicy Crispy Chicken--you can take it!! FYI I made this using 10 pounds of wings--enough of the hot sauce/egg mixture to cover, but you will need to double flour mixture if you want to do this much. I'm not saying it tastes like KFC--only that you won't be doing business with them anymore.
Ingredients
2 PIECE chicken4 PIECE eggs1/3 CUP water1 TEASPOON salt1 1/2 TEASPOON fresh ground black pepper1 1/4 TEASPOON garlic powder1/4 CUP all-purpose flour2 TEASPOON baking powder1 TEASPOON salt
Procedure
- Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
- For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
- Add hot sauce and whisk together well.
- Pour this mixture into a large plastic zip-top bag.
- For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
- For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
- Rinse and pat dry chicken pieces with a paper towel.
- Cut breast pieces in half across ribs.
- Sprinkle chicken generously on both sides with seasoning blend.
- Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
Nutritional values
Calories
797 kcal
Proteins
55.3 g
Carbohydrates
50.5 g
Fats
39.8 g
Saturated fats
11.5 g
Fiber
2.1 g
Sugar
1.1 g
Cholesterol
356.1 mg
Sodium
3012.2 mg