Salty but good Southern Fried Chicken

20 Oct

I knew I could trust Paula Deen with fried chicken. It was VERY salty but super good. It would be easy to cut back on the salt, but I’m not sure how exactly since they want you to roll the chicken in salt/pepper/garlic powder, but maybe under-salting the rest. Or sprinkling it onto each chicken piece instead of rolling it in the powder. If I get a chance I’ll try it again and let you all know.

My personal pet peeve of some fried or oven fried chicken recipes: It doesn’t LOOK good. This one looked GREAT!!! And was easy, so it definitely had a “wow” factor, as Tim Gunn would say. 😉

Here you go:

Total Time:  24 min  ***(Not bad for fried food.)
Prep:  10 min
Cook:  14 min


3 eggs
1/3 cup water
About 1 cup hot red pepper sauce ***(I used cumin instead.)
2 cups self-rising flour ***(I added baking powder and salt to all-purpose flour instead. Maybe cut salt out here too.)
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil


In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. ***(Note, this is a lot of oil, but could be used again.)

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

House Seasoning: ***(This is where I’d cut back on salt or sprinkle.)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.


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