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Paula's cooking up one of her most popular recipes that is a guaranteed crowd-pleaser...Southern fried chicken!
Enjoy Y'all!
Recipe Link: https://www.pauladeen.com/recipe/southern-fried-chicken-recipe/
For more great recipes visit pauladeen.com
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0:00
hello young come on into the kitchen
0:03
because I'm fixin to prepare the number
0:08
one most bread Hey gasps y'all stopping
0:11
wait please max alone
0:13
Gus Lulu Lulu get over there gang up on
0:22
one off I mean it's always max look and
0:32
the two of them gang up on him
0:40
you are a trouble maker she is a trouble
0:46
maker she gets fed go up behind Max and
0:49
buy them just to I don't know she would
0:52
go up behind him and just pure biting
0:55
you can tell she's a female so anyway
1:01
this is the number one most requested
1:05
recipe that y'all would like to see me
1:09
cook and that's fried chicken and you
1:13
know it can be a challenge to Fried
1:15
Chicken at home probably the biggest
1:18
problem though is in our fryers and our
1:22
electric fryers are our gas fryers at
1:24
the restaurant we're able to keep that
1:27
temperature steady and constant where at
1:30
home is kind of hard it's harder to do
1:34
and I do have a commercial fryer here in
1:39
the kitchen but I'm not gonna use that
1:41
today because I feel like most of y'all
1:43
don't have that did you cook your
1:46
chicken on top of the stove so that's
1:48
the way I'm gonna cook this and
1:54
to me this is this is an important step
1:58
y'all because it's so hard to regulate
2:01
your own I like for my chicken to sit
2:06
out and get almost down to room
2:08
temperature I mean you don't want to
2:10
leave it out so long it comes unsafe but
2:14
if that chicken is not ice cold but I
2:19
stand a better chance of keeping my
2:22
temperature
2:22
you know regulated so and I'm wearing
2:26
gloves because this is a messy one today
2:28
so this is exactly the way we do it at
2:32
the restaurant I'm gonna season it with
2:35
my house seasoning and I'm gonna in case
2:41
y'all don't have access to this I'm
2:45
gonna share with y'all how you can make
2:47
your own house seasoning
2:51
oh no there's a back and I love the back
3:00
of a chicken you don't see that very
3:03
often but Teresa had the had the butcher
3:08
cut this didn't you Teresa I know all
3:15
right so let me tell y'all how to make
3:17
this one cup of salt 1/4 of a cup of
3:24
garlic powder not salt but garlic powder
3:27
1/4 of a cup of black pepper and over
3:33
the years I've started adding 1/4 of a
3:37
cup of onion powder to that so it's very
3:42
very simple 1 cup of salt 1/4 cup of
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each of those herbs pepper onion and
3:50
garlic so it's so easy and when we first
3:55
started making this at the restaurant
3:57
we'd make it up we've mixed it up in
3:59
5-gallon buckets
4:02
and then every morning people would just
4:05
go in there and scoop them up a bowl of
4:07
seasoning and take it to their station
4:09
all right so to me what was wrong with
4:20
blue no she's just wanting to fight or
4:22
something what do you do what do you do
4:26
it for max we're gonna read his eyes on
4:29
he's saying help me help me help me the
4:33
girls are so ready
4:35
I think he's allergic to all the stuff
4:40
going on right now in the yard all right
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to me this is what sets our chicken
4:46
apart and I'm using my beautiful fresh
4:50
eggs from my chicken coop and I'm just
5:00
gonna beat those up and I'm gonna get me
5:08
just a little drop of water and to me
5:23
this is our secret this is what gives it
5:25
such good flavor no Paula Deen hot songs
5:34
this hot sauce is so good y'all I just
5:39
love it and yeah I worked on this for a
5:45
while I remember actually going to
5:47
Nolan's Louisiana and working with
5:51
people I'm getting this formulated just
5:55
to my satisfaction so it really is good
5:59
ain't Pink's it's the best she's tasted
6:01
and it's not overpoweringly hot but
6:06
I would say something like Texas beat or
6:12
some kind of Louisiana Hot Sauce but to
6:16
meet - alright so that looks like a lot
6:24
of hot sauce doesn't know that was
6:28
probably five ounces so it was probably
6:32
maybe three quarters of a cup so it
6:35
sounds like a lot of hot sauce but in
6:37
reality your chicken is not gonna be hot
6:40
at all but it's gonna give it that
6:41
flavor that you wonder well what in the
6:44
heck is that so there we go so we
6:51
actually gonna let this chicken marinate
6:55
in this for a little while you know
6:58
maybe 30 minutes but my grandma Paul she
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taught me that if I was frying chicken
7:06
for dinner to take that chicken out and
7:10
season it that morning because that
7:14
makes it so much better because those
7:16
seasonings have had a chance to you know
7:19
really get in there on that chicken and
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it really does make a difference so I'm
7:25
gonna take a break at this point and in
7:30
about thirty minutes I'm gonna come back
7:32
and we're gonna fry it it up young
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you're probably wondering dozen
7:38
different shirts yes I do because I
7:42
realize I'm facing a fried chicken and
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my good silk blouse so I'm gonna put a
7:47
cotton shirt on so I don't have to worry
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about it cuz I'm always gonna get grease
7:53
splattered on me I don't care who I am
7:55
or what time I am okay y'all so I told
8:00
you what number one important step was
8:03
that you let your chicken come to almost
8:05
room temperature so it won't shock that
8:08
all and cause it to drop and we all of
8:12
our restaurants and here my house
8:15
we use peanut oil because I think peanut
8:18
oil is one of the better oils for you
8:21
it's certainly more expensive but you
8:23
know that's okay there's some things you
8:25
want to splurge on and I have got this
8:28
temperature up to right at 350 can you
8:32
see it Eddie
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I mean it's right there at 350 and I'm
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using my candy thermometer y'all just
8:41
see my temperature so this has been
8:44
sitting for about 30 minutes so I'm just
8:49
gonna put it over here in the colander
8:53
so it can drain and you'll want to
8:59
discard this now you don't want to
9:02
refrigerate this and try to use it again
9:05
you know just throw it out all right
9:11
your next step is to pick out your dark
9:17
meat first because your dark meat takes
9:20
longer to cook than your white meat so
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we wouldn't want to put a wing in first
9:26
we would want to put in a thigh because
9:30
this takes a while to cook and the I
9:35
don't want to sound gory but the blood
9:38
is in the dark pieces of the chicken not
9:43
the white all right so we're gonna dunk
9:45
our thighs first
9:47
all right that's a back that doesn't
9:50
take too too long to cook
9:52
all right there's another thigh and the
9:57
legs are considered dark meat your
9:59
thighs and your legs of a dark meat so
10:06
I'm gonna drop them in first and I'm
10:09
gonna fly one real good just toss that
10:11
around in my flour
10:19
okay we're gonna come over here - I
10:23
can't stand hi
10:26
and I probably got put a quart of all
10:29
y'all in in my cooker no do you ever
10:34
season the flour with anything no you
10:36
know I don't please me ahead of time
10:39
yeah cuz I've seasoned the chicken so
10:43
there's no need to cheese the cheese the
10:46
season all right now watch our
10:51
temperature Eddie and be nice
11:00
yes
11:04
I can't read
11:14
get up here knocking Street I saw it go
11:19
down yeah yeah it really goes down but
11:29
some people like their wings twisted
11:32
back up so it won't take that long back
11:39
up
11:40
but that's your biggest challenge frying
11:43
chicken at home just add most two wings
11:47
they've caused it to drop but I'm gonna
11:50
leave my thermometer in there so I can
11:52
keep an eye on it
11:53
because I'm gonna want to just bring
11:55
that temperature up a little bit more
11:59
and help that get back to 350 so it
12:05
won't take it long oh gosh it's dropped
12:07
to below 200 so we don't have that it
12:18
knows to hold that temperature but over
12:23
here is a different ballgame
12:30
now on your dark me you know they say
12:36
chickens so big now and I don't like it
12:40
my mama always said Paul and by the
12:43
smallest chicken you can find like that
12:46
two and a half pounder because that's
12:48
gonna be sweet well they don't do them
12:52
that way anymore
12:53
rarely they I don't know what they're
12:57
putting in them but they're four and
12:58
five pound birds they look like two
13:00
actually are hand but there is one
13:04
person one outfit that still raises your
13:09
smaller chickens and that is spring -
13:16
yeah Springer Mountain you can find
13:19
smaller chickens and their line of
13:22
products okay it's trying to get backed
13:27
up there but you'll just have to play
13:30
with your fire and I just don't want it
13:36
to go over 350 but you know I probably
13:41
should have had it higher than 350 so
13:47
doing to begin with yeah so it can
13:50
afford the drop but it's not gonna take
13:52
it that long I got it cranked back -
13:58
yeah I think close to 400 which would
14:02
have been a pretty good I'm not really
14:08
used to cooking chicken on the stove
14:10
anymore myself you know that
14:13
yeah no that's my holding her back
14:17
we're cooking 50 pieces of chicken at
14:20
the time and you just leave it that's it
14:25
oh no I give it a chance for that flower
14:27
to grab homies you know I don't want to
14:30
disturb it too much Eddie because I want
14:34
that I want that crust uh you know stay
14:37
on the chicken not get all in the thing
14:48
so let's talk about how long I started
14:52
telling you how long to cook and I was
14:53
talking about these chickens you're fine
14:58
and your legs take the longest and I
15:02
would say maybe 14 to 15 minutes on the
15:05
dark pieces and maybe 12 or 13 you know
15:09
you'll just have to judge them how BIG's
15:12
your chicken but your dart definitely
15:16
takes longer than your whitening so just
15:18
remember that coat
15:19
nobody likes medium-rare chicken I've
15:22
never met a soul Theresa that likes
15:24
medium-rare chicken
15:32
okay y'all I'm fixing to pull this
15:36
chicken out max let's get all my chicken
15:38
in there so I've got some more to add to
15:40
it but I think this has been about 15
15:44
minutes so if you're not sure if you're
15:48
not sure if it's done you can always
15:51
take your thermometer cut it on and
15:56
stick it in the thickest part of your
15:59
chicken and see what it reads you know
16:13
that kind of slips my mind Teresa I
16:16
don't have to I don't want to say one
16:18
finger minute be the net all right so
16:24
this looks delicious
16:32
they mess up wing oh it looks so good
16:36
and okay
16:39
look how fat these weigh before you go
16:43
[Music]
16:46
between 165 and 170 so I will see I was
16:51
I was right on it what knife you work
16:53
sometimes she just forget though as you
16:56
get older you just forget
17:00
so I told thank Peggy that I was frying
17:05
chicken for supper so she's really
17:08
excited we hadn't had Fried Chicken
17:11
since the restaurant closed have we
17:13
eighties all right now that's half of a
17:17
bris right man that those breasts was
17:21
huge
17:23
all right I mean doesn't that look
17:30
delicious and it doesn't look like retro
17:34
chic and then you think it a quickie
17:40
date okay we're going to cut this back
17:44
up as I had cut it down a little because
17:48
our chicken was frying so good oh there
17:53
we go
17:54
you can have lady and Sons chicken at
17:58
home without going anywhere so I want to
18:04
wish y'all luck it it's like anything
18:08
else the more you do it the better
18:10
you'll get at it and I know that your
18:14
family will appreciate your efforts so
18:17
invest in you effect candy thermometer
18:23
so you want your grease and invest in a
18:28
good thermometer and you well I can't I
18:35
like cast-iron because once it gets hot
18:37
it holds the heat better than any
18:40
other element out there besides gold and
18:46
I don't know if anybody that can afford
18:47
that eat to cook out of gold pot copper
18:52
to your next best thing
18:53
cast iron you can't beat cast iron all
18:58
right so our temperature did drop a
19:00
little bit even though we had kept our
19:03
chicken out of the refrigerator
19:06
forget the room temperature but it looks
19:09
great and I hope you had the most
19:13
success with your chicken but I don't
19:16
want that to stop you from visiting me
19:18
at any of the polythene kitchens or the
19:21
lady and son so best wishes and love
19:26
y'all enjoy your chicken girl even cry
19:30
about it
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