Yes, I know this is a blog that usually deals with politics and not a food blog. I have a food blog but I feel the need to post this here. I tried a recipe the other day that was out of this world. I know that one thing people have problems with while cooking is fried chicken. It’s hard to get it to turn out just right. In my 42 (ACK!) years on this planet I’ve had a ton of fried chicken. Some of it good and some of it sucked. I developed my own version of fried chicken by adapting two recipes. I’ve been told it’s really good. I generally make it for company because it takes a while to cook. But this new recipe is so simple and easy and it tastes so damned good that I had to post it here.
Paula Deen’s Southern Fried Chicken
3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl,
combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat
well in the flour mixture. Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14
minutes, white meat around 8 to 10 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
I used Franks because it was what I had on hand and because it’s the only hot sauce Richard likes. lol I also did this using boneless skinless chicken breasts. Anyone who has cooked with boneless skinless chicken breasts knows it’s hard to get a good crispy coating when cooking using them. Not with this recipe. The coating came out perfect.
Don’t be afraid of the hot sauce it’s not spicy.
You don’t marinate the chicken in the hot sauce for a long time. If you want it a bit more spicy you could let it soak longer I’m sure. But if you don’t try this recipe you are missing one hell of an incredible recipe.
PS: I also use the house seasoning on new york strip steaks and they taste great!
Paula’s Recipe at Food Network