In the Bible Belt, fried chicken is somewhat of a cultural phenomenon. This dish never fails to appear at Sunday dinner, family reunions, church suppers, and holiday meals. A staple of the southern cuisine, it’s finger lickin’ goodness is irresistible. Good fried chicken will melt in your mouth, ignite your soul, and increase your likelihood of a heart attack. I decided to go to the Queen of the South herself for this recipe. I’ve also included a drink that might make that conversation with your double cousin a little bit easier. Can I get an Amen?
Southern Fried Chicken (courtesy of Paula Deen)
- 1 cup salt
- 1/4 cup pepper
- 1/4 cup garlic powder
Southern Fried Chicken
- 4 eggs
- 1/3 cup water
- 1 cup hot red pepper sauce (I can’t eat spicy things, so I just used a couple tbsp…)
- 2 cups self-rising flour
- 1 tsp pepper
- House seasoning
- 2 1/2 lb chicken, cut into pieces (I used 2 packages of Purdue chicken thighs, totaling 4 lbs… hey, it was on sale, and who doesn’t like leftovers?)
- Oil for frying (I used Canola)
1. Mix together the House seasoning ingredients. This can be stored in an airtight container for up to 6 months! This stuff is delicious.
2. Heat oil to 350 deg. in a large, deep pot. Work on the next steps while it heats, but DO use a thermometer (for reasons that are photographically displayed below).
3. In a bowl, beat the eggs and water. Add hot sauce. With a cup, it should turn the mixture bright orange. Mine was, well, still yellow.
4. In another bowl, combine the flour and pepper. I don’t really understand the pepper at this point, but I trust Paula.
5. Season the chicken with the House seasoning. Note: OKAY – I completely coated the chicken with this stuff; like, flopped it around in the seasoning… and it turned out ultra salty. Would not recommend my method.
6. Dip the chicken in the egg mixture then coat well in the flour.
7. Fry the chicken in the oil until brown and crispy. Note: Dark meat takes longer than white; appx 10 for white and 14 for dark.
8. Serve with bbq beans, corn, biscuits, potato salad, collards and/or baked potatoes. I opted for some fresh sweet corn (compliments of my mama) and bbq beans. Eat up, y’all!
- Sweet tea vodka (I used Sweet Carolina, but Firefly is better)
- Juice of one lemon, and a couple slices for decorations
- Cold water
- A few cubes of ice
1. Mix together 8-10 oz of sweet tea vodka and lemon juice in a mixer with ice.
2. Pour into 2 martini glasses and add a splash of water to each.
3. Serve with a lemon slice and enjoy!