Bert's Southern Fried Chicken

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Supper Club

Rated: 4 stars out of 5Rate itRead users' reviews (81)

RECIPE
COMMENTS & REVIEWS(81)

Cook Time:
30 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 10 min
Inactive Prep: 3 hr 0 min
Cook: 30 min
Total:: 3 hr 40 min

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Ingredients

1 (3-pound) chicken, washed and cut into 8 serving pieces
Salt and pepper
2 cups all-purpose or self-rising flour
3 eggs
1/3 cup milk
Peanut oil, for frying

Directions

Liberally sprinkle each piece of chicken with salt and pepper several hours before cooking. Place it in a dish, covered with plastic wrap, in the refrigerator.

Place the flour in a plastic kitchen storage bag. When ready to cook, beat the eggs with the milk. Dip the chicken pieces into the egg mixture, then place each piece in the bag. Shake until chicken is coated. Set the floured chicken on a plate while you heat the oil. Pour enough oil into a cast iron skillet to come only about halfway up the sides of the pan. This is important, as the oil rises when each piece of chicken is added.

Turn the heat to medium high; test by adding a drop of water to the oil. If it sizzles, the oil is ready; this takes about 4 to 5 minutes. Place about 4 pieces of chicken into the hot oil. Allow to cook on the first side about 8 minutes, and on the second about 6 minutes, until brown and crispy. Pieces with large bones, the legs and thighs, may need an additional minute per side to get completely done. Remove the chicken from the oil and drain well on brown paper bags. Cook the second batch of chicken.

Wrap tightly in aluminum foil to keep warm or place in aluminum pans with parchment paper between layers of chicken.

Cook's Note: Be careful not to let the oil spill out while the chicken is frying; it can cause serious burns or cause a grease fire if the grease lands on a gas flame or electric cooktop.

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Comments & Reviews

recipe Bert's Southern Fried Chicken
theresa Fishers, IN 11-08-2009
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The wort chicken ever
Rated: 1 stars out of 5

Pauls, I made Bert's southern fried chicken tonight. I can't believe how awful it turned out. Having company for the... football game, I thought fried chicken would be perfect. and I thought who would make better chicken than Paula Deen. I watch every one of your shows. I followed the directions to a T. It turned out burnt on the outside and raw and bloody on the inside. I had to finish it off in the oven for 30 minutes. Needless to say, I won't bother with your recipes any more. A lost fanRead more
recipe Bert's Southern Fried Chicken
null null, null 11-05-2009
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juicy is sometimes raw
Rated: 2 stars out of 5

I've been cooking fried chicken for many years,and Paula's ingredients are very similar to mine. Unfortunately, I cringe when... I read her cooking time of about 15 minutes. To have chicken cooked thouroughly will take approx. 30 to 35 min,depending if you cook with lid on or off. skillet . Chicken is not supposed to be juicy or too pink when "done". Where I come from it was called "wet chicken" and the cook was not offered any compliments for her effort .Browned raw, semi-raw chicken is not delicious and needs to go back in skillet. When done it should have a light- brownish -grey color on inside ,and will have moist texture,but not slippery moist . Love Paula,but she is way off with cooking time . Read more
recipe Bert's Southern Fried Chicken
Kim North Fort Myers, FL 11-04-2009
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Use Electric Skillet
Rated: 4 stars out of 5

This fried chicken recipe is very similar to the one my Grandmother, Mother and now myself use. I would suggest using an... electric skillet heating oil to 350. Trying to keep oil in a cast iron skillet on top of the stove at an even temperature is almost impossible. My chicken cooks approximately 10 min. per side depending on the size of the chicken pieces and I only turn the chicken once. The chicken is always done to perfection. I put the legs and thighs in before the breasts and wings as dark meat takes a little longer to cook. My mother always used Crisco shortening but I now use Canola oil and there is no difference in taste. Read more
recipe Bert's Southern Fried Chicken
Michele Plantation, FL 11-04-2009
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Health concern.........
Rated: 4 stars out of 5

Paula this recipe looks great, but I just have one concern. Grocery bags are filthy from being stored and exposed to... everything.......why would you place clean & freshly cooked food on a filthy bag? Not a great idea...paper towels would be more sanitary! Other than that looks good!Read more
recipe Bert's Southern Fried Chicken
Pam Pasadena, TX 11-01-2009
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The Best Fried Chicken I ever had
Rated: 5 stars out of 5

Oh Yeah! It was Good!
recipe Bert's Southern Fried Chicken
Kelly bothell, WA 06-28-2009
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Southern Girl on Southern Fried Chicken
Rated: 5 stars out of 5

I'm a Southern Girl who relocated to the Pacific Northwest due to marriage. Let me tell you, when I first moved here and met... my inlaws, Lets just say not only did I get rapt attention for my Texas Drawl but my cooking. This recipe has been used for generations in my family and in its simplicity, taste and crunchiness cant be beat. You can always add a bit of spice to the flour if you want. Lots of pepper the best. Just a great pointer though, you can DOUBLE DIP the chicken for extra crunchiness. Just dip, flour and then dip and flour again. On thicker chicken meat, I turn twice so not to get overly done on the batter/crisp but done on the inside. On cutting up whole chicken, I also found that before you slice the two breast apart, bone up, feel the ridge of the wishbone and the breastbone, cut between; down and curve out to cut out the wish bone portion. This makes the breast easier to cook without having to keep turning it plus you get the extra piece of white meat and the kids love being able to make a wish and break the wishbone after they eat the chicken.Read more