Southern Fried Chicken

"Thanks Paula Deen (FoodTV) for the best fried chicken I have ever made! It has a nice, savory flavor and a coating that has just the right amount of crispiness. It was a good thing I had an extra cut-up chicken in the refrigerator because my family was begging for it again the next day. Although it calls for what seems like a lot of hot pepper sauce, it isn't any spicier than Jack-In-the Box's Spicy Crispy Chicken--you can take it!! FYI I made this using 10 pounds of wings--enough of the hot sauce/egg mixture to cover, but you will need to double flour mixture if you want to do this much. I'm not saying it tastes like KFC--only that you won't be doing business with them anymore."
photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by Kaizer B. photo by Kaizer B.
photo by Melisa M. photo by Melisa M.
photo by Bunny M. photo by Bunny M.
photo by Adria photo by Adria
Ready In:




  • Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
  • For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
  • Add hot sauce and whisk together well.
  • Pour this mixture into a large plastic zip-top bag.
  • For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
  • For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
  • Rinse and pat dry chicken pieces with a paper towel.
  • Cut breast pieces in half across ribs.
  • Sprinkle chicken generously on both sides with seasoning blend.
  • Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
  • One piece at a time, roll chicken in flour mixture and drop into hot oil.
  • Don't crowd chicken pieces--I cook about half the chicken at a time.
  • Fry chicken until brown and crisp.
  • Drain on paper toweling.
  • Dark meat will take about 14 minutes, white meat about 10 minutes.
  • Remember smaller pieces cook faster than the larger ones.
  • You can check for doneness by piercing to the bone in the thickest part with a fork.
  • If the juices run clear, it is done.

Questions & Replies

  1. I've made this 3 times and have one question: Why "Sprinkle chicken generously on both sides with seasoning blend" and THEN put them in the bag of liquidy sauce mixture? The sauce washes away the seasoning you just applied. Shouldn't that be reversed?
  2. Has anyone ever tried this recipe with fish ?
  3. Can you adapt this recipe to an air fryer?
  4. Can you use the Ninja Foodi with this recipe?
  5. I don't have an electric fryer ... how do you maintain the 350 degree temp in a frying pan on the stove?


  1. Wowza! This was the best fried chicken I've ever made or eaten. The family loved it. Not at all spicy, just perfectly seasoned. Just the right amount of ingredients for 8 thighs and 10 drumsticks. Used a deep fryer at 375 degrees, cooked drumsticks 13 minutes and thighs 18 minutes. Thanks for sharing the recipe!
  2. I tried this recipe and it was an instant hit! I always get asked to make it for dinner by my family - they just love it! I've even successfully frozen the cooked chicken to use at a later date. I have found that the best hot sauce to use (for me anyway) is Cholula when I can find it! Excellent stuff!
  3. DH loves fried chicken! I break down once a year and make it for him. This was the selected recipe for this year. He just raved about it. Very easy to prepare and it was tasty. Made as posted with the exception of cutting the recipe in half. And using shortening because I didn't have peanut oil. Cooked in my electric fry pan. Thanks for posting. :)
  4. Made this tonight and the skin came out soooo crunchy! I did it just as written except I put 1 1/2 tsp of garlic. We love garlic so I didn't figure it would hurt! :) My hubby fried them in the deep fryer outside, and I battered them before he had time to heat up the oil so we double breaded came out so good. I just wish the meat had a little bit more flavor. Other than that it was awesome! Thanks for sharing it! :)
  5. At last I have the time to reassess this recipe, as promised.I have upped the star rating to 5. This was hit with the family this time around. I followed the recipe as is, but, added a crumpled stock cube to the coating and the egg mix, this helped a lot as it added flavour as well as salt. I used West Indian Hot Pepper sauce in the egg mix, it made a hot mix that calmed down a bit with cooking.All in all a simple recipe to make and a pleasure to serve and eat. I hope that this will encourage others to try the recipe.<br/>Well I have to say that the chicken was tender and moist inside the crisp coating, thats why i have given it 3 stars !!!! The chicken lacked flavour !!!!! I will cook this again and re-evaluate, I hate to give just three stars. I double coated and dipped the chicken, used Harrisa hot sauce, next time I will try a few spices.<br/><br/>Despite my low rating this dish will please many fried chicken lovers.<br/><br/>UPDATE:- I have cooked this again and uprated the recipe.<br/>The addition of a good pinch of chilli powder and more salt improved things no end. My photo shows the chicken served with BELL PEPPER AND POTATO MASALA, salad and ITALIAN MAYO. This was delish, I will be cooking this again and again. Thanks for the recipe.


  1. Very yummy I must sayvery crispy similar to kfc! I'm from New Orleans, and if anyone know about New Orleans flavor, I substituted the salt for tony chacheres and used Frank's sauce with water and egg and it was delicious! I'll definitely make it again!
  2. Didn't add the hot sauce only cause my toddler was eating too.
  3. I used chicken spice instead of salt pepper and garlic salt, which added loads of flavour, I used much less oil than suggested and it still worked really well...I think next time I'll also mix the spices with the flour and see if that makes the chicken better...but all in all yum!
  4. Sauce Mixture - 5 drops of hot sauce Seasoning Blend - 1/2 teaspoon salt
  5. I'm a first-time chicken fryer but long-time fried chicken eater. This was pretty easy and was REALLY delicious. I'm kind of proud of myself for not screwing it up. I used vegetable oil instead of peanut oil, and it turned out great.


I live in the San Francisco area and love it here. I discovered Recipezaar (then Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
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