Up next in 10
Love & Best Dishes: Southern Fried Chicken Recipe | How to Make Fried Chicken at Home
Sep 2, 2023
Southern Fried Chicken Recipe | How to Make Fried Chicken at Home - There's no fried chicken like Paula Deen fried chicken! Learn how to make the best fried chicken in the world, with Paula's crispy fried chicken recipe.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
Southern Fried Chicken Recipe: https://www.pauladeen.com/recipe/southern-fried-chicken-recipe/
------------------------
For more Love & Best Dishes videos, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFSVQ49oX2ffNPnKt3F8_zB
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
Sign up for my Newsletters: https://mailchi.mp/pauladeen.com/youtube
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
------------------------
#pauladeen #loveandbestdishes
Show More Show Less View Video Transcript
0:00
- Hey, y'all.
0:01
This morning Michael had an errand to run, y'all,
0:05
that he said he wouldn't be back until almost suppertime.
0:09
So he did say so sweetly this morning,
0:14
"Paula, for supper, can we have fried chicken
0:18
and peach cobbler and biscuits
0:19
and then whatever green you wanna make?"
0:22
So I said, "Yeah, I can do that, Michael."
0:25
And so the next three videos
0:29
you are gonna see Michael's entire meal that he requested,
0:35
and I'm gonna start by seasoning our chicken,
0:37
and you know what?
0:38
Labor Day is coming up.
0:40
If you're doing a picnic
0:42
or you're going out on the boat, this recipe
0:46
for my fried chicken is so good to pack in a picnic basket.
0:51
So this is coming in at a good time, y'all.
0:53
Now I'm gonna take my chicken.
0:56
Two, four, six, eight, 10, 12 pieces.
1:02
At the restaurant we order eight-way chicken,
1:07
which is one whole chicken cut into eight ways.
1:10
But I actually like the back of the chicken.
1:15
And my butcher this morning cut the breast in two,
1:18
which makes us have 12 pieces instead of 10.
1:23
But I have checked them all of feathers, you know,
1:29
those little feathers,
1:30
I cannot stand the thought of a feather being on my chicken.
1:34
So I mean, I have looked at 'em good.
1:39
My house seasoning.
1:40
Let's see, what did I do with my house seasoning?
1:42
Where did I put my house seasoning?
1:45
Do y'all know where I-
1:46
- [Crew Member] It should be at the very bottom.
1:48
- [Eddie] There may be one right inside this drawer.
1:50
- Okay, the very bottom.
1:52
- [Crew Member] Oh, he said it might be one
1:53
in your drawer, Paula, your little baby drawer.
1:54
- Oh, okay.
1:55
There's no telling, but here's some.
1:59
All right, so the first thing I'm gonna do, y'all,
2:00
is season our chicken.
2:03
My grandmother, when she taught me how to fry chicken,
2:07
she said, "Paula, it really helps your chicken
2:12
if you'll season it earlier in the day
2:15
and then put it in the refrigerator
2:16
so that those seasonings can soak into that chicken."
2:21
So that's what I'm gonna do.
2:23
I'm gonna sprinkle them.
2:24
Uh-oh.
2:27
I'm gonna sprinkle them with house seasoning,
2:33
and you know, it's got all the good stuff in it.
2:36
So I've turned those over.
2:46
It's wanting to cake up on me.
2:47
I think the top must have gotten left off.
2:52
Okay, and I'm gonna put that back
2:54
in the refrigerator and let it sit.
2:57
So the next step to our fried chicken
3:07
is to give it a little bath.
3:12
It's like a spa day kinda. (laughs)
3:16
All right, I'm gonna start with three eggs.
3:27
These are beautiful, beautiful.
3:30
And I consider my eggs organic.
3:34
How about y'all?
3:35
Would y'all consider them organic?
3:37
- [Crew Member] Yeah.
3:40
- Beautiful, beautiful, beautiful.
3:49
I let the chickens out yesterday, y'all,
3:53
and that thing, that thing, you know,
3:57
my little hen that turned out to be a rooster.
4:03
He's so funny when I let them all out
4:06
and he's chasing those chickens all over the place
4:10
trying to keep a grip on them and where they are,
4:13
and the next second he's holding one down by the neck.
4:17
(laughs) He's a funny bird.
4:21
He is a funny bird.
4:27
All right, I'm gonna beat up my eggs.
4:32
And this is gonna sound like a lot of hot sauce, y'all,
4:35
but I swear, it doesn't taste hot
4:41
like you would like hot wings or something like that.
4:44
Never.
4:45
So I'm probably going to use...
4:48
Gosh, I used almost a bottle.
4:55
And now I'm gonna add some water to this.
5:05
Just a little squirt of water.
5:15
And now, I'm gonna soak our chicken in our mixture.
5:25
All right, so see I've got enough liquid
5:27
for it to all sit, and this is the liver to the chicken.
5:34
And when I go to cook that liver
5:37
I'm gonna have to stab him to death
5:39
because livers will pop on you and really burn you bad.
5:44
Another piece of liver.
5:46
And then the gizzard, not much of a gizzard,
5:48
but it is what it is.
5:51
So I'm gonna let this sit on the counter and drink that up.
5:59
You know what?
5:59
I almost feel like that's not enough hot sauce.
6:04
Okay. (laughs)
6:07
Okay, you talked me into it.
6:15
And it's funny how it doesn't make it hot, but you know,
6:19
every day I'm at that restaurant,
6:23
half a dozen people are gonna say to me,
6:27
"Oh, that's the best fried chicken I've ever tasted."
6:30
And I tell you what, when we moved downtown,
6:33
when we moved out of the Best Western
6:37
to our first location downtown, we decided
6:41
at that time that we were gonna try different recipes
6:46
for fried chicken because that would be a perfect time
6:51
to redo our fried chicken recipe.
6:57
So we did it in several different ways
7:00
and we did a taste test and everybody chose
7:05
the original way that the lady fried their chicken.
7:12
So we didn't change a thing, except addresses.
7:17
So there we go.
7:18
We're gonna let this soak maybe 30 minutes.
7:22
So I probably had this marinating
7:25
in the hot sauce and egg and water about an hour.
7:30
So now I'm gonna start
7:31
while our grease is heatin' up, I'm gonna start
7:37
with our dark parts of the chicken because the dark part,
7:43
the dark pieces takes longer to cook than the white pieces.
7:48
So those are the ones I'll be adding to our pot first.
7:53
Depending on the size of your chicken...
7:56
How much did this chicken weigh, Eddie?
7:58
Do you remember?
7:59
- [Eddie] I think it was like 325 or something like that.
8:03
- Okay, so it was very small in comparison
8:08
to the chickens you're gonna find out there
8:11
that maybe have been pumped full
8:13
of growth hormones or something.
8:17
I don't know what they put in it.
8:18
- [Eddie] You said you were shooting for a three-pound one.
8:21
- Yeah.
8:22
- [Eddie] That's the smallest one the butcher had.
8:26
- Yeah.
8:28
All right, now here comes the wings,
8:32
and what I'm hunting for is those thighs
8:37
because the thigh is the one
8:43
that takes the longest to cook
8:45
out of all the pieces of chicken.
8:50
Now, because I asked them to cut this in a 10-way piece,
8:58
I really like that because that makes our thigh...
9:01
I'm gonna have to just dig in here to find it.
9:04
It makes our thigh not as big.
9:07
Darn, all I can find is those big old breast he cut in two.
9:12
Oh, there it is.
9:17
By cutting it into a 10-way, it makes it a lot smaller
9:24
than like an eight-way cut thigh.
9:26
And to our flour
9:28
I did add some more house seasoning
9:34
because I didn't put that much house seasoning
9:39
when we first started, so.
9:47
So I think I got both thighs now,
9:51
and the last pieces to go in will be breast.
9:56
All right, now it's real important
9:58
that you monitor your oil, your peanut oil.
10:08
I've got a thermometer laying right here
10:10
so I'm gonna start checking to see where we're at.
10:18
We're behind the at, aren't we?
10:20
You shouldn't end a sentence with at. (laughs)
10:23
About the only thing I remember from English. (laughs)
10:27
All right, so while I'm waiting on that to get up to 350
10:30
I'm gonna go over here and wash my hands real quick like
10:33
and I will be right back
10:35
because I don't want my grease to get too, too hot.
10:39
I'm at 350, y'all.
10:42
So I do like to...
10:49
Yeah, that's the thigh.
10:50
I can't hardly tell which is which.
10:53
All right, so in goes the thighs
10:57
and the legs because that's your dark meat.
11:05
And this is why I like to let my chicken sit
11:10
on the counter because when you start putting that,
11:17
a cold chicken in that hot grease
11:20
it doesn't take but a second for that temperature to drop.
11:23
And depending on the size of your chicken,
11:30
you'll want to cook your white meat
11:32
for maybe 11 to 12 minutes
11:37
and your dark meat maybe 14 minutes.
11:42
So I'm going ahead and go in with...
11:50
I got so much flour on 'em
11:51
I can't even tell what pieces I got.
11:54
That's the thigh.
11:56
And you see I put enough oil in it
11:58
that I wanted to have it cover my chicken.
12:03
I'm gonna stick this in here just for curiosity's sake
12:07
and see how much it dropped
12:09
by adding that chicken to the pot.
12:16
Dropped down to 280 degrees,
12:18
and that's why it's a challenge to fry chicken at home.
12:23
Okay, so we're gonna let that temperature come back up,
12:27
and I don't wanna overcrowd my pan
12:29
so I'm gonna have two separate cookings of chicken.
12:41
All right, here we go.
12:44
You didn't throw my liver away, did you?
12:45
- [Crew Member] Nope, didn't throw the liver away.
12:46
- Oh, thank you so much.
12:48
Yeah.
12:49
Thank you.
12:51
Now for my liver, my little piece of...
12:56
Uh-oh, I dropped it. (laughs)
12:58
He didn't want that anyway. (laughs)
13:02
All right, now I'm going to take my fork
13:09
and I'm gonna stab that liver
13:12
to pieces because when it pops on you, it hurts so bad.
13:19
And this is one way to slow down that popping,
13:25
because if you don't pierce 'em
13:27
and pierce 'em and pierce 'em,
13:31
they might come back and bite you.
13:35
And those don't take long to cook at all.
13:39
I'm fixing to drop that liver in, y'all.
13:43
So I'm gonna show my respect by standing back a little bit.
13:54
Y'all just missed a huge pop, didn't they, Eddie?
13:58
- [Eddie] Yep.
13:59
- (laughs) And thank goodness I was standing back here.
14:05
Maybe it got it out of its system. (laughs)
14:09
If you're unsure about your chicken,
14:13
don't hesitate to pull out your meat thermometer
14:16
and check it.
14:19
And this is done.
14:22
(timer ringing)
14:23
And this is our buzzer.
14:39
- Hey, y'all, it's Paula Deen.
14:41
Now if you enjoyed this video,
14:43
be sure to like it and click the subscribe button as well
14:48
as the notification bell to be alerted when I post a video.
14:53
Love and best dishes, y'all.
#Food & Drink
#Hobbies & Leisure