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Southern Fried Chicken Recipe

Southern Fried Chicken

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Average Rating:

Total Reviews: 186

Showing 51-60 of 186

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  • on May 01, 2010

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    Everyone in the family said this was outstanding! I hesitated to use the full spice amount but I did and I'm glad! My youngest hates spice but ohhh she said good job Mom tonight! She doesn't even realize there's that much Durkee's in the sauce! Yea Paula another awesome recipe!

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  • on April 28, 2010

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    I am a southern girl and I can honestly say this is truly the best fried chicken I have ever had. I do tone back a hair on the salt and my family LOVES it!

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  • on April 20, 2010

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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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  • on March 17, 2010

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    This is wonderful chicken and the "house seasoning" should to be put into a sealed jar for many recipes, and not to be used all at once on the chicken. That is why one review said it was "too salty". Pinch the house seasoning and lightly sprinkle on the chicken, to taste. It is very very good. I also melted some butter and mixed hot sauce and house seasoning to dip the chicken at the table. Yummy!

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  • on March 15, 2010

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    I usually love Paula recipes, but OH MY GOD.....this chicken basically tasted like I was eating salt. I know how to cook every well, and I know how to follow a recipe, but sorry Paula this fried chicken when in the trash.

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  • on March 10, 2010

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    I reckon this is just about the best fried chicken I've ever made or had for that matter. I don't know what the hot sauce does exactly, but it sure does taste delicious! Paula, this is low-country, southern cooking at its best...and I should know..I'm from Charleston, SC!

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  • on March 01, 2010

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    If I could have given it 10 stars I would. My family loved this chicken. It was so easy to make and it didn't take long to cook either. As long as you follow the recipe and do as Paula says your chicken will come out good.

    Thanks for the recipe Paula. My name is Paula too.

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  • on February 27, 2010

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    Over and over again, those who do not really read Paula's instructions and/or do not use a bit of common sense complain about "too much salt" in her House Seasoning. What about too much pepper also? Hello! One cup of salt and one-half cup of pepper for one recipe? Try reading ". . . and store in an air-tight container for up to 6 months . . ." which also means "and use as needed" Salt and pepper is always "to taste" of the chef. We must all be somewhat creative with recipes rather than expect the author to be there, holding our hand. Take a deep breath and enjoy creating!

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  • on February 20, 2010

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    First and foremost the double dip of egg and flour was probably the biggest error. Though I have not made this recipe I do have some experience with frying and more is not always better. The batter on the chicken was most likley too thick and that is what either A. caused the outside to burn before the inside was cooked or B. caused the batter to come off if the pan was too crowded and oil temp was to low.
    The key to frying is: a large enough pan with enough, but not too much, oil. Cast iron is used because it is very dense and therefore regulates heat much more efficiently then a stainless steel or aluminum pan. Second, a thermometer you trust is crucial. Once you get your oil to the temp you are looking for, in this case 350, play with the heat control on your stove to lock in that temp. Then you are ready to fry. Add your chicken, slowly and one piece at a time and do NOT crowd the pan, very important. Leave at least a quarter inch of space around each piece. This is going to make your oil temp drop dramatically. Boost the heat and keep an eye on the thermometer. Keep playing with that knob until you are able to stabilize the temperature.

    Once you chicken is cooked allow to drain well on a cookie sheet with a grate to allow space between the pan and the chicken. Allow to cool and enjoy!

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  • on February 18, 2010

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    So I have never fried chicken before and so I decided to give this an attempt. But it did not come out the way it was suppose to. These are the things I did. Maybe someone can point on what I did wrong so I can fix it the next time around.

    I put the seasoning on the chicken, then egg, then flour then egg again then flour for the second time. My mother (who has never made fried chicken before either told me that if I double coat it, itll be crispier so I thought I would give it a try. And I did not use an iron skillet, I used a regular pot I got from Walmart.

    So I am thinking that the reason why it was not crispy was because I double coated it--which could've made the coating soggy OR was it that I should've used an iron skillet or a heavier pot so the oil would not overheat? The chicken would burn once I would put it in the oil even though the temp was @ 350. I also used veggie oil instead of peanut oil. So someone please tell me what I did wrong...Thanks

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