fried chicken paula deen recipe
The Best fried chicken paula deen recipe
Fried chicken Paula Deen’s way has been a staple in my house since I first tried it years ago. The way she balances sweet, spicy, and smoky flavors in that crispy coating makes it feel like a whole new kind of comfort food—something that’s both indulgent and surprisingly satisfying. I love how it’s not just a meal, but an experience. Whether it’s for a family dinner, a game night, or just a lazy Sunday afternoon, this chicken hits the spot. My kids swear by it too, especially when they’re craving something crunchy and flavorful. It’s that kind of dish that feels like a treat but still holds up well when served alongside sides like mac and cheese or coleslaw.
What really makes this recipe special is how it’s built for any occasion—whether you’re feeding a crowd or just making a few pieces for yourself. The crispy exterior and juicy interior make every bite feel like a little celebration, and the spices aren’t overpowering, so it’s not just for special events. Plus, the health benefits aren’t bad either. The whole-grain breadcrumbs add a little fiber, and the homemade seasoning lets you control the ingredients better than store-bought mixes. It’s a way to enjoy something delicious without feeling guilty, and honestly, that’s a win in my book. My husband and I both agree—this is the kind of recipe that makes every meal feel like a little extra love.
Paula Deen’s Crispy Fried Chicken
A classic Southern-style fried chicken recipe featuring golden, crispy, and juicy pieces, perfect with Paula Deen’s signature creamy and tangy sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 6 boneless, skin-on chicken thighs
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 cup buttermilk (room temperature)
- 1 cup mayonnaise
- ½ cup sour cream
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp hot sauce (optional)
👨🍳Directions
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1 Preheat oven to 425°F (220°C) or use a deep fryer set to 375°F (190°C).
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2 In a shallow bowl, mix flour, salt, black pepper, garlic powder, and paprika.
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3 In another bowl, pour buttermilk and let it sit for 10 minutes.
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4 Dredge each chicken thigh in the flour mixture, ensuring it’s fully coated. Place on a plate.
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5 Dip each dredged chicken thigh into the buttermilk, allowing excess to drip off. Place back on the plate.
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6 Heat oil in the oven (for baking) or deep fryer until it reaches 375°F (190°C). Fry chicken pieces for 12-15 minutes or until golden brown and cooked through (internal temp should reach 165°F/74°C).
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7 Remove chicken from oil and place on a paper towel-lined plate to drain excess oil.
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8 While chicken cooks, mix all sauce ingredients in a bowl until smooth.
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9 Once chicken is cooked, place it on a serving platter. Pour the sauce over the chicken and let it sit for 5 minutes to let the flavors meld.
🔧Equipment
- Mixing bowls
- Baking sheet or deep fryer
- Kitchen torch (optional, for extra crispiness)
- Measuring cups and spoons
- Paper towels
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Paula Deen’s Crispy Fried Chicken Works
This Paula Deen-style fried chicken recipe is always a crowd-pleaser because it’s crispy, flavorful, and simple enough to make without stressing over perfection. Whether it’s a casual family dinner or a big gathering, the buttermilk-marinated chicken stays juicy and tender while the double-frying technique gives it that irresistible crunch—no fancy equipment needed. It’s foolproof for when you want something hearty and delicious without the fuss, making it a reliable staple for any occasion.
❓ Frequently Asked Questions About Paula Deen’s Crispy Fried Chicken
What is the secret to making Paula Deen’s crispy fried chicken?
Paula Deen’s crispy fried chicken relies on a few key techniques: using buttermilk-brined chicken (soaked overnight for maximum tenderness), a hot oil temperature (around 350–375°F), and double-frying (first at a lower temp to render fat, then at a higher temp for crispiness). Additionally, the recipe often includes a flour coating before frying, which helps achieve that signature golden-brown crust.
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How long should I brine the chicken before frying?
For the best flavor and texture, soak the chicken in the buttermilk mixture for at least 4 hours (or overnight). Brining not only tenderizes the meat but also enhances the juiciness and depth of flavor. Skipping this step can result in drier, less flavorful chicken.
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What type of flour is best for coating the chicken?
Paula Deen traditionally uses a mix of all-purpose flour and cornstarch (about 3 parts flour to 1 part cornstarch) for coating the chicken. The cornstarch adds extra crispiness, while the flour helps create a sturdy, golden crust. Avoid using only all-purpose flour—it can make the chicken gummy instead of crispy.
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Why does Paula Deen recommend double-frying the chicken?
Double-frying is crucial for achieving that perfectly crispy yet juicy texture. The first fry (at 325–350°F) renders excess fat from the chicken, preventing it from burning too quickly in the second fry. The second fry (at 375–400°F) ensures the coating becomes extra crispy and golden. Skipping this step can lead to uneven cooking or a soggy exterior.
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Can I use a deep fryer or air fryer for Paula Deen’s fried chicken?
Yes! While Paula Deen’s original recipe is for deep-frying, you can adapt it for an air fryer (set to 375°F for 12–15 minutes, shaking halfway) or a deep fryer. For air frying, use a thicker batter (like a mix of flour, cornstarch, and buttermilk) to mimic the crispiness. Deep frying still yields the best results, but air frying is a great alternative for home cooks.
