Southern Fried Chicken

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While I used the house seasoning to just sprinkle the chicken, I have to say it really enhanced the flavor. I probably used about a tablespoon and a half at the most over all the chicken. I made this recipe using bone-in chicken breasts in vegetable oil in a cast iron skillet. I cannot tell you how delicious it was. You'll have to try it yourself. Moist, succulent and flavorful. Don't forget to drain your chicken on a wire rack or on paper bags. It was super crisp. The egg and hot sauce mix kicked it up a notch. I will be making this again. Excellent.

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I just about fell out of my chair laughing at the people who used ALL of the House Seasoning on this chicken. Seriously, people...why would the recipe say that you can store it for 6 months if you were meant to use an ENTIRE cup of salt on one, lonely chicken??

This is and has been my go-to recipe for fried chicken, rave reviews all the time, everytime.

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This was the best fried chicken I have ever made. Even with the house seasoning, you have to know exactly how to season your food to your taste. Everyone loved it!

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This is the best fried chicken ever. I have been been cooking this fried chicken since it first aired on her show. It is totally the best!!!!!!

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As in the other comments, way too salty! And I like Salty food. I would use 1/2 cup of salt in the House Seasoning or even 1/4 if you don't like salty food. Other than that it was juicy and good. DO NOT USE 1 CUP OF SALT.
I worked on this recipe some: for 8 legs and 8 thighs I did the following.
8 eggs with a tablespoon of milk and 1/2 cup of hot sauce for the egg dip.
Hot sauce was barely tasted in that mixture. I changed the House seasoning to 1/2 cup of salt, 1/4 cup of pepper, 1/4 cup of garlic powder, 1/8 cup of paprika, 1/8 cup of Old Bay if you have it. Instead of rolling the chicken in the House seasoning, hand sprinkle it onto the chicken, covering it well. For the Flour Mixture: I used 5 cups of flour with 1/2 cup of corn meal added. Make sure you dip the chicken covered in the House seasoning into the egg mixture BEFORE you dip into the flour mixture to rinse off some of the salt flavor. Cut those mixtures in half to make less.

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Throughout my 31 years of marriage I have rarely made fried chicken; I just couldn't get it right. That is no longer a problem! This chicken is excellant; exactly what I wished I could have made all these years (Quite exciting for a southern girl. Thanks Paula Deen... as usual you ROCK!!!

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Well I made the same mistake many of the people trying out this recipe did.. used too much house seasoning, but after peeling off some of the coating it was easier to eat, and we used dipping sauces also. The chicken was very moist and even our pickiest eater ate all of their food! I was amazed just for that fact! I will definitely make this again someday and take it easy on the house seasoning... We all liked it besides the salty part, which was my mistake for not reading these reviews beforehand.

I used Louisiana hot sauce and I used whole wheat flour It still tasted great though, and will taste even better when I use less house seasoning.!

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THIS recipe is sooooooo! good!!! I've fixed this recipe for my family members and they loved it..I've tried so many recipes for fried chicken and it just never quite came out right, but, this one is the right one baby. I also use the house seasoning on other foods.

DELICIOUS

Robin H of Cincinanti

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This is the only way I mnake fried chicken now Great recipe! It makes me laugh though, to think people were not bright enough to figure out that 1 cup of salt might be a little much for 1 little chicken! Shakes head.

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This is a great recipe and we make it often, though we have to back off on the hot sauce cause my youngest isn't into heat yet. While I grew up in the south, my family are all californians, except when we cook Paula's food! Then amazingly my 9 yr old has a southern accent & says things like "That's so good I wanna slap my momma!" LOL

But after reading several of the posts, I must say this: DO NOT USE ALL THE HOUSE SEASONING IN THIS ONE DISH. You're supposed to use a bit to season with and keep the rest in a airtight container. Most of Paula's recipes use house seasoning, so you'll have it ready for the next time you need it!