KFC and All Fried Chicken

Sorry no, but Piccadilly is Southern and Paula Dean is Southern. And her fried chicken is the best and I use her method when I fry chicken, fish or cubed steak.

Make an egg bath by beating eggs, hot sauce and mustard (about a tablespoon of each) more hot sauce if you like. If you want the hot sauce flavor then let it soak a second or two, if you don’t dip and roll in flour. Beat to combine the ingredients.

Mix together or buy some seasoned flour. Dip the chicken in the flour and then the egg bath and then the flour again.

When the oil is ready (and you can always tell by dipping the end of a wooden spoon in and if it bubbles around ti the oil is ready) put the chicken in and fry about 4-5 minutes on each side until golden brown and firm.

You will not taste the hot sauce and the mustard allows the chicken to fry the prettiest golden color.

Try it you might like it.

this is all I can find

Paula Deen’s Southern Fried Chicken

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Southern Fried Chicken:
4 eggs
1/3 cup water
1 cup hot red pepper sauce (Frank’s Hot Sauce)
2 cups self-rising flour *
1 teaspoon pepper
House Seasoning
2 1/2-pound chicken, cut into pieces *
Oil, for frying, preferably peanut oil

To make the House Seasoning, mix ingredients together
and store in an airtight container for up to 6 months.

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350° degrees in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Note: *If you don’t have self-rising flour, you can use 2 cups of all purpose flour and add 1 tbsp of baking powder to it. *I used chicken wing pieces with this recipe and deep fried them.

(*-*)