Paula Deens Fried Chicken
Indulge in the ultimate comfort food with Paula Deen's Fried Chicken, a timeless Southern classic that promises golden, crispy perfection in every bite. This recipe begins with a whole chicken marinated in tangy buttermilk, ensuring tender, flavorful meat. Each piece is then double-coated in a perfectly seasoned flour mixture featuring garlic powder, onion powder, paprika, and just a hint of cayenne for optional heat, before being fried to a deep golden-brown in hot vegetable oil. Whether you're serving this mouthwatering fried chicken for a family dinner or a backyard gathering, it's guaranteed to impress. Pair with fluffy biscuits, creamy coleslaw, or zesty potato salad for a complete Southern feast. Perfectly crispy, juicy, and packed with flavor, this recipe is a must-try for fried chicken enthusiasts!
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Recipe Information
Ingredients
- 1 piece whole chicken, cut into pieces
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper (optional for heat)
- 2 large eggs
- 4 cups vegetable oil (for frying)
Instructions
Begin by cutting the whole chicken into 8-10 pieces (breasts, thighs, drumsticks, and wings). Rinse the chicken pieces under cold water and pat them dry with paper towels.
In a large bowl, pour the buttermilk over the chicken pieces until they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight for the best flavor and tenderness.
In a large, shallow dish, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Mix thoroughly to evenly distribute the seasonings.
In a separate bowl, whisk the eggs until they are smooth.
Remove the chicken pieces from the buttermilk, allowing the excess to drip off, and dip each piece into the beaten eggs to coat.
Next, dredge each chicken piece in the seasoned flour mixture, pressing it firmly into the flour to ensure full coverage. Shake off any excess flour and place the coated chicken onto a clean plate or tray. Repeat with all pieces.
Heat the vegetable oil in a large, deep skillet or a Dutch oven to 350°F (175°C). Use a thermometer to monitor the temperature and ensure consistent frying results.
Carefully place 3-4 pieces of chicken into the hot oil, being careful not to overcrowd the pan. Fry in batches to maintain even cooking and crispness.
Fry each piece for 10-12 minutes, turning occasionally, until the chicken is golden brown and the internal temperature reaches 165°F (74°C). Thick pieces like breasts may require a few extra minutes.
Remove the fried chicken from the oil and place it on a wire rack set over a baking sheet to drain excess oil. This prevents the coating from becoming soggy.
Repeat the frying process with the remaining chicken pieces, ensuring the oil temperature stays at 350°F (175°C).
Once all pieces are fried and drained, let them rest for 5 minutes before serving. Enjoy your crispy, savory fried chicken with your favorite sides!
Nutrition Facts
Calories |
11852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1110.6 g | 1424% | |
| Saturated Fat | 186.0 g | 930% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 8565 mg | 372% | |
| Total Carbohydrate | 215.1 g | 78% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 25.0 g | ||
| Protein | 327.5 g | 655% | |
| Vitamin D | 9.6 mcg | 48% | |
| Calcium | 831 mg | 64% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3433 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
