Paula Deen's Secret to Fried Chicken - What's Cooking with Paula Deen

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt provides similar tanginess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour is more nutritious, while cornstarch can be a cheaper alternative for a lighter batter.

Select a small chicken, preferably around 2.5 pounds.

Cut up the chicken if not already in pieces, season it, and refrigerate for the day to let it absorb the seasonings.

Take the chicken out of the refrigerator and let it sit at room temperature for about 45 minutes to an hour before frying.

In a bowl, beat 2 eggs and mix in 1 cup of hot sauce and 1/4 cup of water.

Soak the chicken pieces in the egg and hot sauce mixture for 30 seconds to 30 minutes.

Fill a Dutch oven or deep fryer three-quarters full with peanut oil and heat it to 350°F (175°C).

Shake off excess egg mixture from the chicken and roll it in self-rising flour mixed with extra black pepper.

Add dark meat pieces (legs and thighs) to the hot oil first and cook for about 14 minutes, then add white meat pieces (breasts and wings) and cook for about 12 minutes.

Avoid overcrowding the pan, but ensure all pieces fit nicely in the Dutch oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens