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Old 11-16-2008, 11:30 AM   #11
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Location: Texas
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I really don't have my own recipe yet, but I have used this one several times and it is a tasty fried chicken. I do brine my chicken first and I have used this recipe in the deep fryer.
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Old 11-16-2008, 11:46 AM   #12
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Location: Wisconsin, USA
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Paula Deen's Southern Fried Chicken is absolutely delicious. The self-rising flour makes it really crispy! It's the best fried chicken I've ever made...

Ingredients

  • 3 eggs
  • 1 cup hot red pepper sauce
  • 2 cups self-rising flour
  • 2 1/2 pound chicken, cut into pieces
Directions

House Seasoning, recipe follows
  • Oil, for frying, preferably peanut oil
Heat the oil to 350 degrees 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.
House Seasoning:

  • 1 cup salt
  • 1/4 cup pepper
  • 1/4 cup garlic powder
To make the House Seasoning, mix the ingredients together and store in an air-tight container for up to 6 months.
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Old 11-16-2008, 06:01 PM   #13
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Join Date: Nov 2008
Location: San Jose, Costa Rica, Central America
Posts: 285
Quote:
Originally Posted by RobsanX View Post
Paula Deen's Southern Fried Chicken is absolutely delicious. The self-rising flour makes it really crispy! It's the best fried chicken I've ever made...

Ingredients

  • 3 eggs
  • 1 cup hot red pepper sauce
  • 2 cups self-rising flour
  • 2 1/2 pound chicken, cut into pieces
Directions

House Seasoning, recipe follows
  • Oil, for frying, preferably peanut oil
Heat the oil to 350 degrees 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.
House Seasoning:

  • 1 cup salt
  • 1/4 cup pepper
  • 1/4 cup garlic powder
To make the House Seasoning, mix the ingredients together and store in an air-tight container for up to 6 months.
This recipe is for deep frying. The cooking times and temp are way off for skillet frying.
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Old 11-16-2008, 06:58 PM   #14
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Join Date: Nov 2007
Location: Georgia
Posts: 218
I just wanted to add some random tidbits I've picked up from my own experiences, AB (alton brown) and cooks illustrated...

If you chose to add spices, add it directly to the chicken vs the dredging flour...Because the spices are "protected" by the flour, less flavors "cook out"...

Salt your buttermilk or milk, you're effectively turning it into a brine which will allow more liquid to enter the bird...

If you like really heavily breaded chicken, drizzle some buttermilk, milk or egg (simply use the liquid you used to brine) into the dredging flour and mix with your hands...It'll clump up the flour which will have more breading.

Temps - This is the absolute secret to producing the best and consist chicken. Most pro. chef recommend you heat the oil to 375f...What is never said is actual frying temps...Obviously you put in a bunch of 40f chicken pieces into 375f oil, that oil temp is going to drop...You goal is after the pieces are initially put it to keep the oil between 300-315...The large majority of people with residential electric range make a huge mistake by either putting the oil onto the lowest setting or on highest setting...You have to do some experimenting to determine where your temp dial needs to be and medium is a great place to start.

Wait at least 10mins after dredging prior to frying to allow the coating to set up.

If you enjoy KFC's original recipe, they use cake flour which is fine grain soft flour.
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Old 11-16-2008, 07:06 PM   #15
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Location: USA,Minnesota
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Cut young whole chicken in the middle, doesn't matter back or front. Season with what you like, because what I like may not be what you like. I like to go heavy on Hungarian paprika, but that just me. Put it flat on the oiled, hot frying pan, skin up. Using flat lid push the chicken down and put some weight on it. Fry for 10-15 minutes on the medium heat. Turn around and repeat. Please check for doneness. The time depends on size of the chicken, the weight, the type of stove you have. If it is not done at this point you have couple options, turn around fry some more or put it in the oven and finish it in the oven, I prefer the frying. Serve hot or cold. It is super simple and very yummy.
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