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hey y'all welcome to what's cooking with
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Paula Deen's podcast today and you know
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uh Phil and I were talking and we
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thought you know sometimes when you're
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shooting positively Paula you're kind of
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rushed and you don't get everything said
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that you want to get said so we thought
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today would be a great opportunity to go
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over some of the entrees that I prepared
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and we'll walk through them slowly and
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like I said I'm hoping that if I forgot
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anything that I'll remember to share
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that with you too so today we're gonna
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be talking about my fried chicken you
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know I don't know of one southerner that
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doesn't love fried chicken and there is
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an art to frying chicken at home you
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know it's a little bit of a challenge
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but you can do it you can do it and I'm
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gonna share with y'all some of the
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things that my mother told me one of one
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of the first things when you're
1:04
selecting your chicken is to buy a small
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chicken your small chickens are more
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tender and more flavorful than the old
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birds and you know I have found today I
1:18
really have to go out and hunt very very
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hard to find a two or two-and-a-half
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pound chicken they're feeding them
1:28
something that causes those chickens to
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get so big so quick and a small chicken
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to this day is still the best my mother
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always said Paula don't go bigger than a
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two and a half pound chicken that's a
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tall order for today but these breasts
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are so big look they're the size of my
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face that's a breast so I like to buy
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like a two and a half pound bird that's
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the perfect size and my grandmother Paul
2:02
taught me that when I'm gonna have fried
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chicken for dinner that morning I should
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take my chicken cut it up unless you
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have bought it in peace
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season it and put it back in the
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refrigerator and let it have that day to
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drink up the seasonings that you put on
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this so grandma always taught me I've
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said it a hundred times when I was
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having chicken for dinner
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Pauline season your chicken that morning
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put it in the refrigerator so it can
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just drink up all those seasonings that
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you put on it now when you're ready to
2:43
start your supper you'll want to take
2:47
your chicken out and let it sit on the
2:49
counter you know maybe for an hour it'll
2:51
it'll be alright you want to just let
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some of that chill get off your chicken
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because we're gonna be frying this and
3:01
we're gonna be putting it in hot grease
3:02
and we don't want our temperature to
3:06
fall any more rapidly than we can help
3:12
the space that you live in really
3:14
affects the way you feel so my first
3:17
recommendation is start by updating your
3:20
window treatments with Smith & Noble
3:23
Smith & Nobles beautiful handcrafted
3:25
blinds drapes shades and shutters are
3:27
custom made just for you and they offer
3:30
different service options to fit your
3:32
needs to get started today contact Smith
3:35
& Noble to get my special limited time
3:38
offer 25% off on your window treatments
3:42
plus free design consultation create a
3:45
space that you're gonna love but details
3:49
about my special offer
3:50
go to Smith & noble.com slash Paula that
3:54
Smith & noble.com slash Paula or call
3:57
one eight hundred six five nine 3300
4:02
that's one eight hundred six five nine
4:05
3300 you know I like to take my chicken
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sit on the counter for about 45 minutes
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to an hour I like to kind of bring it
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down to room chapter because when we add
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it to our hot oil if it's ice-cold it's
4:22
gonna drop that temperature and that
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could really give you soggy chicken so
4:27
just remember that tip but you'll find
4:30
that that will really give you a nicer
4:33
fried chicken if you'll do that now at
4:37
the lady and sons and at home when I'm
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cooking chicken I will take say if I'm
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frying one chicken y'all I'll take maybe
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two eggs and a half a cup of Paula Deen
4:49
hot sauce if you don't have Paula Deen
4:52
hot sauce then a good Louisiana Hot
4:55
Sauce will will certainly be okay and
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you beat that with your two eggs and and
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you know maybe 1/4 of a cup of water you
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beat that up real good and then you let
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your chicken kind of soak in that and
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you can leave it for 30 seconds or 30
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minutes it's it's really not a problem
5:19
I've got three eggs three beaten eggs a
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little water and now I'm gonna add a cup
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of my hot sauce and I know right now
5:30
you're probably saying whoa oh that's
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gonna be so hot we can't eat it but it's
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really not you don't have any of the
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heat but just the flavor that's all
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you're gonna have so we're gonna dunk
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our chicken and I really like if I have
5:52
time you know I like to go ahead and put
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this in the refrigerator and let this
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sit for a couple of hours we've got our
6:02
Dutch oven or our deep fryer whatever
6:06
we're using the fryer chicken in we want
6:10
to fill it like three-quarters of the
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way full with peanut oil now I reckon
6:16
man peanut all because it gives chicken
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such a wonderful flavor but it has the
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highest resistance to burning like a
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you're using a vegetable or a solid
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shortening that's gonna burn easier than
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the peanut oil wheel so we want to bring
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that to 350 degrees and that's important
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that's important that you have a way to
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gauge the temperature of your peanut oil
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so we're gonna shake shake the egg
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mixture off of our chicken and we're
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gonna roll it in self-rising flour and I
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always add some extra pepper to my flour
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cuz mikey likes black pepper fried
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chicken so then I roll my pieces in that
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in that flour mixture y'all and then
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you'll want to start by adding your dark
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pieces first your dark pieces would be
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the legs and the thighs and the back if
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you've cut your back out so we want to
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drop those first because those are gonna
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take longer to cook your breast and your
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wing your Puli bone all those are white
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meat and they're not gonna take us long
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to cook so drop the dark meat first and
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then let that cook for a couple of
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minutes and then drop your white pieces
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and you'll not want to crowd your pan
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too too much I do like a full pan
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somehow a full pan of chicken will fry
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better than just two or three pieces so
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all your all eight pieces of chicken
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should fit nicely in your Dutch oven
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which is a piece about that tall about
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that big around so it should fit nicely
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and we're gonna cook the white pieces
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too for about 12 minutes and the thicker
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thighs and and legs we're gonna cook for
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about 14 minutes so I'm giving you those
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times but you would have to be the true
8:37
judge of this because
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my chicken may be bigger than your
8:42
chicken or your chicken may be bigger
8:44
than my chicken so you'll have to make
8:47
those adjustments yourself we are almost
8:51
there a good 14 minutes but I'm just
9:07
gonna let this cook and I kind of got a
9:08
mess here y'all so I'm gonna be cleaning
9:12
this up and then I think that needs to
9:16
try oh my settle lis ups what you think
9:19
see if my lips fit that leg but I hope
9:24
this little short podcast will take you
9:28
on the way to Fried Chicken like your
9:33
family will say nobody fries chicken
9:37
like my mama I hope that happens the
9:42
space that you live in really affects
9:44
the way you feel so my first
9:47
recommendation is start by updating your
9:50
window treatments with Smith & Noble
9:52
Smith & Nobles beautiful handcrafted
9:54
blinds drapes shades and shutters are
9:57
custom made just for you and they offer
9:59
different service options to fit your
10:02
needs to get started today contact Smith
10:05
& Noble to get my special limited time
10:07
offer 25% off on your window treatments
10:11
plus free design consultation create a
10:14
space that you're gonna love but details
10:18
about my special offer
10:20
go to Smith & noble.com slash Paula that
10:23
Smith & noble.com slash Paula or call
10:27
one eight hundred six five nine 3300
10:32
that's one eight hundred six five nine
