Thursday, April 24, 2008

Paula Deen's Fried Chicken

1 (2lb.) cut-up chicken (8 pieces)
4 c. vegetable shortening, for frying
3 lg. eggs
1/3 c. water
2 c. self-rising flour
Pepper(use the black peppercorn grinder)

In large bowl, sprinkle chicken w/salt. Cover and refrig 2 to 3 hours. In 12 inch skillet, heat shortening on medium until temperature reaches 350F on deep-fry thermometer.(There should be 3/4 in. hot fat in skillet.) Meanwhile, in pie plate, w/fork, beat eggs and water. In medium bowl, combine flour and pepper. Dip chicken pieces, 1 at a time, in egg mixture, then place in flour mixture, turning to coat well. Add chicken pieces, skin sides down, to hot fat. Cover skillet and cook 5 minutes; turn chicken over and cook covered 7 to 9 minutes longer for white meat, 10 to 12 minutes longer for dark meat, turning pieces occasionally until well browned and crisp on all sides and juices run clear when thickest part is pierced w/tip of knife. (I cooked mine until fairly brown, it was still juicy tender and falling off the bone.) Transfer cooked chicken to a paper towel lined cookie sheet. YUUUUMMMMY! :)


kevinh said...

Candace just made this for lunch today, and it was delicious!!!!!!

Kristin said...

This is absolutly crazy that you put this receipe up here because I was just telling kevin the other day that I wanted to make homemade fried chicken. I have a few questions for you about this so I will have to call you first before I make it. This is great!!

Katie said...

This is so funny, Kristin, because I just watched Paula Dean make this on TV last week and was thinking how delicious it looked!!