Ultimate Southern Crispy Fried Chicken
This Ultimate Southern Crispy Fried Chicken recipe is a true homage to classic soul food, bringing together succulent chicken pieces with a flavorful, crispy coating that satisfies any craving. Inspired by the legendary Paula Deen, this dish features an ideal blend of hot sauce and spices that enhances the chicken's natural juiciness without overwhelming the palate. Whether you're serving it at a family gathering or as a comforting weeknight meal, this fried chicken promises to steal the show. The combination of marinading the chicken in a peppery egg mixture and using a unique flour blend ensures maximum crispiness that will have everyone coming back for seconds. Perfectly golden and crunchy on the outside, tender and juicy on the inside, you'll find it hard to resist returning to this recipe time and time again!
4-6 servings
Servings
N/A
Calories
9
Ingredients
Ingredients
Cut-up chicken
2 lbs (Rinse and dry the pieces, cutting breast pieces in half across the ribs.)
Eggs
4 (Beaten)
Water
1/3 cup (N/A)
Hot sauce
1 cup (N/A (suggest Louisiana Hot Sauce or Tabasco))
Salt
1 1/2 teaspoons (Divided)
Fresh ground black pepper
1 1/4 teaspoons (Divided)
Garlic powder
1/4 teaspoon (N/A)
All-purpose flour
2 cups (N/A)
Baking powder
1 tablespoon (N/A)
Instructions
1
In a large deep pot, heat peanut oil to 350°F, making sure not to fill it more than halfway to avoid any hot-oil spillover.
2
Prepare the sauce mixture by beating eggs with water in a medium-sized bowl. Then, add hot sauce and whisk everything together until fully combined.
3
Pour the egg and hot sauce mixture into a large zip-top plastic bag.
4
For the seasoning, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon garlic powder in a small bowl.
5
In another bowl, prepare the dredging mixture by combining all-purpose flour, baking powder, and 1/4 teaspoon salt.
6
Carefully rinse the chicken pieces and pat them dry with a paper towel for optimal coating adherence.
7
For the breast pieces, slice them in half across the ribs to ensure even cooking.
8
Generously sprinkle the seasoning mixture all over the chicken pieces on both sides.
9
Place several chicken pieces into the bag of sauce mixture and ensure they are squished around to coat thoroughly.
10
One at a time, remove the chicken from the sauce mixture, roll it in the flour mixture, and gently drop it into the hot oil.
11
Avoid crowding the pot with too many pieces at once; aim to fry half the chicken at a time for the best results.
12
Fry the chicken until golden brown and crispy: dark meat will take approximately 14 minutes, while white meat will take about 10 minutes.
13
Keep an eye on the cooking time as smaller pieces will cook faster than larger ones.
14
To check for doneness, pierce the thickest part of the chicken near the bone with a fork. If the juices run clear, the chicken is fully cooked.
15
Once done, drain the fried chicken on paper towels to soak up any excess oil before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this fried chicken?
This recipe offers a succulent Southern taste with a flavorful, crispy coating and a hint of spice from the hot sauce mixture.
What type of oil is recommended for frying?
Peanut oil is recommended for frying this chicken due to its high smoke point and neutral flavor profile.
What is the ideal temperature for the frying oil?
You should heat the oil to a consistent 350°F before adding the chicken pieces.
How do I prevent hot oil from spilling over?
Ensure you use a large deep pot and do not fill it more than halfway with oil to avoid spillover.
What ingredients make up the sauce mixture?
The sauce mixture consists of 4 beaten eggs, 1/3 cup of water, and 1 cup of hot sauce.
Which brands of hot sauce are suggested?
The recipe suggests using Louisiana Hot Sauce or Tabasco for the best flavor results.
How should the chicken be prepped before coating?
Rinse the chicken pieces and pat them thoroughly dry with a paper towel for optimal coating adherence.
How should I handle large breast pieces?
Slice the breast pieces in half across the ribs to ensure they cook evenly with the other pieces.
What spices are used in the primary seasoning?
The seasoning blend includes salt, freshly ground black pepper, and garlic powder.
What is the secret to the crispy dredging mixture?
The dredging mixture combines 2 cups of all-purpose flour with baking powder and salt for maximum crunch.
How do I apply the sauce mixture to the chicken?
Pour the egg and hot sauce mixture into a large zip-top plastic bag, add the chicken, and squish it around to coat.
What is the proper way to flour the chicken?
Remove the chicken from the sauce bag one piece at a time and roll it thoroughly in the flour mixture.
Can I fry all the chicken at the same time?
No, avoid crowding the pot; it is best to fry about half of the chicken at a time for optimal results.
How long does it take to fry dark meat?
Dark meat pieces typically take approximately 14 minutes to become golden brown and fully cooked.
How long does it take to fry white meat?
White meat pieces generally take about 10 minutes to reach the desired crispiness and doneness.
How can I tell if the chicken is finished cooking?
Pierce the thickest part of the chicken near the bone with a fork; if the juices run clear, the chicken is done.
What should I do with the chicken once it leaves the oil?
Drain the fried chicken on paper towels to soak up any excess oil before serving.
How many people does this recipe serve?
This Southern crispy fried chicken recipe yields approximately 4 to 6 servings.
Is this recipe inspired by a specific chef?
Yes, this recipe is a homage to classic soul food and is inspired by the legendary Paula Deen.
Why is baking powder used in the flour mixture?
Baking powder is a unique addition that helps create an extra-crispy, aerated texture in the fried coating.
Does the hot sauce make the chicken very spicy?
The hot sauce enhances the chicken's natural juiciness and adds flavor without being overwhelmingly spicy.
What kind of pot is best for this recipe?
A large, deep pot is required to safely contain the hot oil and allow the chicken to fry properly.
What total weight of chicken is required for this recipe?
The recipe calls for 2 pounds of cut-up chicken pieces.
Can I use freshly ground black pepper for this recipe?
Yes, the recipe specifies 1 1/4 teaspoons of freshly ground black pepper, divided between stages.
How much flour is needed for the coating?
You will need 2 cups of all-purpose flour to create the dredging mixture.
Is water necessary in the egg wash?
Yes, 1/3 cup of water is used to thin the egg and hot sauce mixture for better coating.
Does the recipe require garlic powder?
Yes, 1/4 teaspoon of garlic powder is used to add depth to the seasoning on the chicken.
Should I season the chicken before or after the sauce?
You should generously sprinkle the seasoning mixture on the chicken pieces before they are placed in the sauce bag.
Is this considered a soul food dish?
Yes, this recipe is described as a true homage to classic soul food and Southern traditions.
What is the final texture of the chicken?
The chicken results in a perfectly golden and crunchy exterior with a tender and juicy interior.