FriedChicken Secrets - What's Cooking with Paula Deen Podcast

Paula Deen shares some of her secrets to having great fried chicken: 1. Get smaller chickens. The younger birds tend to have better flavor. Keep it around 2 and half pound chicken. 2. Season the chicken in the morning and refrigerate so it can drink up all the seasonings. 3. Let the chicken come to room temperature by removing it 45 min - one hour before cooking. This can help prevent soggy chicken. 4. Paula's recipe for fried chicken is 3 egss, 1/3 cup water, 1 cup hot sauce (Paula Deens or Lousiana hot sauce) and peanut oil for frying. Dunk the chicken and if possible refigerate for a few hours. 5. Use Peanut Oil for frying. Not only does it give the chicken a great taste, but it has a high fry point to the chicken doesn't taste burned. 6. Heat the peanut oil to 350 degrees and use a thermometer to measure the temperature of the oil. 7. When you are ready to fry your chicken, pull the chicken from the egg mixture, shake off the excess and roll in self rising flour. Feel free to add pepper, if you want it more peppery. 8. Start with dark meat first, fry for a few minutes and then do white meat. 9. Cook them all together and cook for 12 minutes for white and 14 minutes for dark meat. You may need to fry longer if the chicken is bigger than 2 and half pounds.