Lease this WebApp and get rid of the ads.
Mondo Fuego™
Mondo's suggestions for Southern Fried Chicken
Fri May 15, 2009 16:08

Here's what I found on Paula Deen, a great Southern Cook (Georgia):


... and ...


... and ...


3 eggs
1 cup hot red pepper sauce (I might lessen this amount or use 1/2 teaspoon cayenne)
2 cup self-rising flour
2 1/2 lb chicken, cut into pieces
Paula Deen's House Seasoning (* see below)

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil. (I recommend soybean oil - 0 cholesterol - 0 trans fat)

In a medium size bowl, beat the eggs. Add enough hot sauce so the egg mixture is bright orange (about 1 cup). Season the chicken to taste with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour. Place the chicken in the preheated oil and fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. Approximate cooking time is 13 to 14 minutes for dark meat and 8 to 10 minutes for white meat.

Prep Time: 10 minutes
Cook Time: 14 minutes
Difficulty: Easy
Yield: 6-8 servings

Recipe courtesy Paula Deen
Show: Paula's Party

* - How to make Paula Deen's House Seasoning:

1 cup kosher salt
1/4 cup fresh ground black pepper
1/4 cup garlic powder

Mix well and store in glass jar.

(Mondo note: Some folks put all the dry ingredients in a paper or plastic bag, dip the chicken in the egg mix, then put the chicken, a couple of pieces at a time, in the bag and give it a good shaking to coat the chicken with the flour & spices. Once all the pieces are coated, let them rest and give the coating a chance to adhere. This adds the Southern authenticity, IMO.)


Here are other recipes I found:



Serves 6

1 (4 pound) chicken, cut into pieces
2/3 cup all-purpose flour
salt and pepper to taste
2 teaspoons garlic powder
1 tablespoon vegetable oil
1 cup sherry


Put the flour, salt, pepper and garlic powder in a brown paper bag. One by one, coat the chicken parts with mixture.
(Mondo note: Coat the chicken in the oil first so the flour mixture will stick to the chicken. Shake each piece of chicken in the bag of flour and spices. I still like Paula Deen's use of egg to make the flour/spice mix stick.)

In a large skillet, fry the chicken in 1 inch of hot oil until golden brown. Remove the chicken from the pan and drain the oil.

Put the chicken back into the pan and cover the pieces with cooking sherry. Cover the pan and reduce to simmer. Let simmer for 20 minutes. Serve.

(Mondo note: Ya might want to try this recipe somewhere down the road, since it strays off the straight and narrow Southern fried chicken concept.)



1 cup all-purpose flour
1 egg, beaten
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
1 1/2 cups beer

In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).

(Mondo note: I think they forgot to add salt)


Another coating recipe:


2 cups all-purpose flour
1/4 cup paprika
2 tablespoons salt
2 tablespoons pepper
1 tablespoon ground mustard
1 tablespoon dried thyme
1 teaspoon ground ginger
1/2 teaspoon dried oregano

2 eggs
1/2 cup milk
1 (3 1/2) pound broiler-fryer chicken, cut up
vegetable oil

(Mondo note: I would add garlic powder and use buttermilk instead of regular milk)

In a bowl, combine the first eight ingredients; mix well. Store in an airtight container in a cool dry place for up to 1 year.

To prepare chicken: Place about 3/4 cup of coating in a large resealable plastic bag. In a shallow dish, beat eggs and milk. Dip chicken pieces into egg mixture, then place in the bag; seal and shake until coated. In a large skillet, heat 1/2 in. of oil over medium-high heat. Brown chicken on all sides; remove to a greased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 350 degrees F for 50-60 minutes or until juices run clear. Yield: 4 servings.



Some cooks swear by soaking the chicken overnight in buttermilk--which flavors, moisturizes, and tenderizes the meat--before coating it in seasoned flour, while others insist that a coating of breadcrumbs or beer batter is the only way to fry. The best way to discover your favorite method is to experiment with different seasonings and techniques until you hit on the perfect preparation.

Pan-Fried Chicken

There is a world of difference between fried chicken that is juicy on the inside and crispy on the outside, and that which is soggy and soaked through with grease.

The most important factors contributing to perfect fried chicken are the temperature of the oil and the actual step of frying. Vegetable shortening, lard, and peanut oil are all popular frying mediums, as they have a high smoke point.

To get truly golden-brown and crispy chicken, you'll need a cast iron skillet. Cast iron simply cannot be beat for even heat distribution and temperature maintenance.

The fat should be about one inch deep; it should come halfway up the food.

Get the fat good and hot before adding the chicken: at least 350 degrees F (175 degrees C).

Carefully lower chicken pieces into the oil skin-side down.

Start with the edge of the piece close to you, and lay it in the oil, working away from yourself to avoid spatters.

Use tongs for extra protection.

Fry in batches: overcrowding the pan will lower the temperature of the oil dramatically, causing more oil to be absorbed and resulting in soggy, greasy chicken.

When the chicken pieces are deep golden brown, remove from the pan and transfer to a cooling rack set over a baking sheet to catch any drips. Insert an instant-read thermometer into the chicken to make sure it is fully cooked before proceeding with the next batch. The USDA's Food Safety & Inspection Service recommends cooking chicken to a minimum internal temperature of 165 °F.

Deep-Fat Fryers

It takes a lot of oil to deep-fry, and it's best to start with fresh oil every time. If you fry frequently, however, you may wish to strain your cooled cooking oil through a coffee filter. Impurities in the oil will lower the smoke point, it's more prone to rancidity, and old oil can impart off flavors to your food. We don't recommend using the same oil more than once.

Follow the steps outlined above for pan frying. For complete how-to instructions, see our Deep Frying article.


1. When deep-frying, it is best to use neutrally flavored oil like safflower or peanut oil. Vegetable shortening and lard also work well. Extra-virgin olive oil and butter have very low smoking points, which mean they will burn at a much lower temperature--making whatever you are frying taste scorched and bitter. Use enough oil so there is enough fat to cover whatever items you intend to fry.

2. Place the pot or pan of oil over a high heat. Heating a large amount of oil can take a long period of time. Deep-frying should be done with the oil at 365 degrees F (185 degrees C); use a candy thermometer or large-dial thermometer that can hook onto the pot. Oils will begin to burn between 400 and 450 degrees F (200 and 225 degrees C) and will catch fire at around 500 degrees F (250 degrees C), so it is very important to monitor the temperature of the oil. Once the oil has reached the desired temperature, reduce the heat to low. If you notice the temperature on the thermometer begins to drop, turn the stove up a small amount until the temperature has crawled back up to 365 degrees F (185 degrees C).

3. To avoid splashing hot oil when dropping the hush puppy batter into the oil, use a long spoon and place the batter into the oil carefully. If you were to drop the batter into the oil from a distance, the splash would be dangerous. The closer to the surface of the oil you can get before dropping the items into the oil without burning yourself, the safer deep-frying will be.

4. The oil will begin to bubble dramatically when the hush puppy batter is placed into it. Once the first hush puppy dropped into the oil has a golden brown exterior, test to see if it has cooked all the way through. If it is golden brown on the outside but undercooked on the inside, reduce the oil's heat to about 325 degrees F (165 degrees C) and begin again.

5. Once you have determined the oil is at the proper temperature and you are indeed making delicious, properly cooked food, add more of your batter to the oil. Be careful not to crowd the oil with too much batter: crowding will cause the oil's temperature to drop dramatically, which will result in a greasy product. Crowding will also increase the likelihood that the fried bits and pieces will stick to each other.

6. Once the hush puppies are golden brown, use a slotted metal spoon or spatula to remove the cooked items and let them drain on paper towels or cooling racks.

7. Now is the time to season! Season while the fried items are still hot and fresh out of the fryer. (If you're making doughnuts, it's time to roll them in sugar.)

  • Tastes Like ChickenTrish, Mon May 4 08:06
    Chicken is one of the most versatile foods because it accepts flavor so readily. Post your chicken dishes in this thread
    • popcorn chickensym, Sun Jan 31 13:23
      I finally have mastered low-oil popcorn chicken - begin by cutting your boneless, skinless chicken breast in bit size pieces. - dust them with seasoned flour (how you season the flour is up to you... more
    • finally GOOD fried chickensym, Wed Sep 2 16:54
      Ok I've struggled for years to make GOOD southern style fried chicken and finally realized (duh) that I was trying to be too complicated. A bath in beaten eggs and a dusting in well seasoned flour is ... more
      • My late husbandTrudy, Wed Apr 18 20:20
        double dipped. First flour, then egg, flour again. Made the batter stick to the chicken better.
    • One of my finest chix recipesMondo Fuego™, Fri May 15 17:26
      Pollo ex Mondoⓒ a/k/a Mondo Pollo Taj Mahalⓒ by Mondo Fuego™ 2 or 3 top quality chicken breast tenderloins per person Marinate in a mixture of the following: - tequila (1 ounce per... more
    • Mondo's suggestions for Southern Fried Chicken — Mondo Fuego™, Fri May 15 16:08
    • KR's Honey Mustard ChickenKR, Wed May 13 23:46
      Okay, so there is nothing really new or different or exciting about this recipe, but people seem to like it (including me....i make it about once per week). Please note that I don't really measure... more
    • coconut chicken (c)Trish, Mon May 4 08:08
      Boneless, skinless breasts sliced thin marinade: coconut milk, ginger, soy, rice vinegar, sesame oil, chili oil batter: tempura batter made with very cold coconut milk breading: seasoned bread crumbs ... more
Click here to receive daily updates