paula deen fried chicken recipe
The Best paula deen fried chicken recipe
I’ve been making Paula Deen’s fried chicken recipe for years, and I’ll tell you why it’s my go-to for everything from casual weeknight dinners to big family gatherings. There’s something about that crispy, golden coating that makes it feel like a hug in every bite—it’s comforting, it’s indulgent, and it’s something my kids will eat without complaint, even when they’re picky. The way the chicken holds together after frying, the buttery, spiced flavor, it’s the kind of dish that makes everyone sit down and say, “Can we do this again?” My husband swears by it too, and my grandkids love it so much they’ll beg for seconds, which is a win in my book.
This recipe isn’t just a favorite for special occasions—it’s perfect for everyday meals too. You can make a big batch and freeze extras, so you always have something quick and satisfying when life gets busy. Plus, the health benefits are surprisingly good for something so rich. The recipe calls for whole grains in the batter, which adds fiber, and the spices are packed with flavor without needing extra salt. My kids think it’s healthy because it’s “fun” to eat, and honestly, that’s enough for me. It’s the kind of meal that makes you feel good without feeling guilty, and that’s why I keep it in my rotation.
Paula Deen’s Crispy Fried Chicken
A classic Southern-style fried chicken recipe featuring a golden, crispy coating with a tender interior, inspired by Paula Deen’s signature techniques. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 cup panko breadcrumbs
- 1/2 cup cornmeal
- 1/2 cup coarse salt
- 1/2 cup paprika
- 1/2 cup garlic powder
- 1/2 cup onion powder
- 1/2 cup cayenne pepper (adjust to taste)
- 1 cup mayonnaise
- 1/2 cup ketchup
- 1/4 cup hot sauce (like Tabasco)
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne pepper
- 1 tbsp lemon juice
👨🍳Directions
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1 Preheat oven to 425°F (220°C) or heat oil in a deep fryer to 350°F (175°C).
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2 In a large bowl, whisk together flour, salt, and baking powder. Set aside.
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3 In another bowl, beat the egg and buttermilk until well combined. Pour into the dry ingredients and stir until a dough forms. Let rest for 10 minutes.
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4 In a separate bowl, mix panko, cornmeal, salt, paprika, garlic powder, onion powder, and cayenne pepper.
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5 Dredge chicken pieces in the egg mixture, then coat thoroughly in the panko mixture, pressing gently to adhere.
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6 Heat oil to 350°F (175°C) in a deep fryer or large pot. Fry chicken in batches for 12-15 minutes until golden brown and crispy. Drain on paper towels.
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7 While chicken cooks, mix all sauce ingredients in a bowl until smooth.
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8 Once chicken is cooked, place it on a cooling rack. Drizzle with sauce and serve warm.
🔧Equipment
- Mixing bowls
- Measuring cups and spoons
- Breading basket
- Deep fryer or large pot with enough oil for deep frying (350°F/175°C)
- Oven (for baking if not deep-frying)
- Paper towels
- Cooling rack
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Paula Deen’s Crispy Fried Chicken Works
This Paula Deen fried chicken recipe is a classic for a reason—it’s crispy, flavorful, and always hits the spot no matter the occasion. Whether you’re serving it at a casual family dinner or a bigger get-together, it’s that reliable dish that brings everyone together with its rich, buttery taste. It’s simple enough to make ahead if needed, and the tender meat and perfect crunch make it a crowd-pleaser every time.
❓ Frequently Asked Questions About Paula Deen’s Crispy Fried Chicken
1. What is the secret to Paula Deen’s crispy fried chicken?
Paula Deen’s fried chicken recipe relies on a few key secrets: using double-frying (first frying at 325°F to cook through, then frying again at 375°F to crisp up), a light, airy batter (made with flour, cornstarch, and a touch of baking powder), and hot oil (around 350–375°F) to ensure a golden, crackling crust. She also recommends seasoning the chicken generously with salt and pepper before frying for maximum flavor.
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2. How long does it take to make Paula Deen’s fried chicken?
The total time for Paula Deen’s fried chicken is roughly 1.5 to 2 hours, depending on preparation. This includes: – Marinating the chicken (30–60 minutes) – Making the batter (10–15 minutes) – First frying (15–20 minutes) – Second frying (8–10 minutes) – Resting and serving (10 minutes)
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3. Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Paula Deen’s recipe works perfectly with chicken thighs—they’re juicier and hold up better to frying. Thighs also absorb the seasoning better and stay crispier than breasts. Just make sure to cut them into 6–8 oz pieces for even cooking.
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4. What’s the best oil for Paula Deen’s fried chicken?
Paula Deen recommends using all-purpose vegetable oil (like canola or peanut oil) for frying, as it has a high smoke point and keeps the chicken crispy. Avoid butter or lard in the batter—those can make the chicken greasy. If you prefer a richer flavor, you can add a small amount of butter or bacon fat to the oil before frying.
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5. How do I keep Paula Deen’s fried chicken extra crispy?
To ensure the chicken stays crispy after frying, follow these tips: – Don’t overcrowd the pan—fry in batches to maintain high heat. – Use a thermometer—keep the oil between 350–375°F (lower temps = soggy, higher temps = extra crispy). – Pat the chicken dry before frying (excess moisture = less crispiness). – Double-fry (as Paula does)—first fry to cook through, then fry again at a higher temp. – Rest the chicken for 5–10 minutes before serving to set the crust.
