Quarantine Cooking - Southern Fried Chicken Recipe

hello young come on into the kitchen because I'm fixin to prepare the number one most bread Hey gasps y'all stopping wait please max alone Gus Lulu Lulu get over there gang up on one off I mean it's always max look and the two of them gang up on him you are a trouble maker she is a trouble maker she gets fed go up behind Max and buy them just to I don't know she would go up behind him and just pure biting you can tell she's a female so anyway this is the number one most requested recipe that y'all would like to see me cook and that's fried chicken and you know it can be a challenge to Fried Chicken at home probably the biggest problem though is in our fryers and our electric fryers are our gas fryers at the restaurant we're able to keep that temperature steady and constant where at home is kind of hard it's harder to do and I do have a commercial fryer here in the kitchen but I'm not gonna use that today because I feel like most of y'all don't have that did you cook your chicken on top of the stove so that's the way I'm gonna cook this and to me this is this is an important step y'all because it's so hard to regulate your own I like for my chicken to sit out and get almost down to room temperature I mean you don't want to leave it out so long it comes unsafe but if that chicken is not ice cold but I stand a better chance of keeping my temperature you know regulated so and I'm wearing gloves because this is a messy one today so this is exactly the way we do it at the restaurant I'm gonna season it with my house seasoning and I'm gonna in case y'all don't have access to this I'm gonna share with y'all how you can make your own house seasoning oh no there's a back and I love the back of a chicken you don't see that very often but Teresa had the had the butcher cut this didn't you Teresa I know all right so let me tell y'all how to make this one cup of salt 1/4 of a cup of garlic powder not salt but garlic powder 1/4 of a cup of black pepper and over the years I've started adding 1/4 of a cup of onion powder to that so it's very very simple 1 cup of salt 1/4 cup of each of those herbs pepper onion and garlic so it's so easy and when we first started making this at the restaurant we'd make it up we've mixed it up in 5-gallon buckets and then every morning people would just go in there and scoop them up a bowl of seasoning and take it to their station all right so to me what was wrong with blue no she's just wanting to fight or something what do you do what do you do it for max we're gonna read his eyes on he's saying help me help me help me the girls are so ready I think he's allergic to all the stuff going on right now in the yard all right to me this is what sets our chicken apart and I'm using my beautiful fresh eggs from my chicken coop and I'm just gonna beat those up and I'm gonna get me just a little drop of water and to me this is our secret this is what gives it such good flavor no Paula Deen hot songs this hot sauce is so good y'all I just love it and yeah I worked on this for a while I remember actually going to Nolan's Louisiana and working with people I'm getting this formulated just to my satisfaction so it really is good ain't Pink's it's the best she's tasted and it's not overpoweringly hot but I would say something like Texas beat or some kind of Louisiana Hot Sauce but to meet - alright so that looks like a lot of hot sauce doesn't know that was probably five ounces so it was probably maybe three quarters of a cup so it sounds like a lot of hot sauce but in reality your chicken is not gonna be hot at all but it's gonna give it that flavor that you wonder well what in the heck is that so there we go so we actually gonna let this chicken marinate in this for a little while you know maybe 30 minutes but my grandma Paul she taught me that if I was frying chicken for dinner to take that chicken out and season it that morning because that makes it so much better because those seasonings have had a chance to you know really get in there on that chicken and it really does make a difference so I'm gonna take a break at this point and in about thirty minutes I'm gonna come back and we're gonna fry it it up young you're probably wondering dozen different shirts yes I do because I realize I'm facing a fried chicken and my good silk blouse so I'm gonna put a cotton shirt on so I don't have to worry about it cuz I'm always gonna get grease splattered on me I don't care who I am or what time I am okay y'all so I told you what number one important step was that you let your chicken come to almost room temperature so it won't shock that all and cause it to drop and we all of our restaurants and here my house we use peanut oil because I think peanut oil is one of the better oils for you it's certainly more expensive but you know that's okay there's some things you want to splurge on and I have got this temperature up to right at 350 can you see it Eddie I mean it's right there at 350 and I'm using my candy thermometer y'all just see my temperature so this has been sitting for about 30 minutes so I'm just gonna put it over here in the colander so it can drain and you'll want to discard this now you don't want to refrigerate this and try to use it again you know just throw it out all right your next step is to pick out your dark meat first because your dark meat takes longer to cook than your white meat so we wouldn't want to put a wing in first we would want to put in a thigh because this takes a while to cook and the I don't want to sound gory but the blood is in the dark pieces of the chicken not the white all right so we're gonna dunk our thighs first all right that's a back that doesn't take too too long to cook all right there's another thigh and the legs are considered dark meat your thighs and your legs of a dark meat so I'm gonna drop them in first and I'm gonna fly one real good just toss that around in my flour okay we're gonna come over here - I can't stand hi and I probably got put a quart of all y'all in in my cooker no do you ever season the flour with anything no you know I don't please me ahead of time yeah cuz I've seasoned the chicken so there's no need to cheese the cheese the season all right now watch our temperature Eddie and be nice yes I can't read get up here knocking Street I saw it go down yeah yeah it really goes down but some people like their wings twisted back up so it won't take that long back up but that's your biggest challenge frying chicken at home just add most two wings they've caused it to drop but I'm gonna leave my thermometer in there so I can keep an eye on it because I'm gonna want to just bring that temperature up a little bit more and help that get back to 350 so it won't take it long oh gosh it's dropped to below 200 so we don't have that it knows to hold that temperature but over here is a different ballgame now on your dark me you know they say chickens so big now and I don't like it my mama always said Paul and by the smallest chicken you can find like that two and a half pounder because that's gonna be sweet well they don't do them that way anymore rarely they I don't know what they're putting in them but they're four and five pound birds they look like two actually are hand but there is one person one outfit that still raises your smaller chickens and that is spring - yeah Springer Mountain you can find smaller chickens and their line of products okay it's trying to get backed up there but you'll just have to play with your fire and I just don't want it to go over 350 but you know I probably should have had it higher than 350 so doing to begin with yeah so it can afford the drop but it's not gonna take it that long I got it cranked back - yeah I think close to 400 which would have been a pretty good I'm not really used to cooking chicken on the stove anymore myself you know that yeah no that's my holding her back we're cooking 50 pieces of chicken at the time and you just leave it that's it oh no I give it a chance for that flower to grab homies you know I don't want to disturb it too much Eddie because I want that I want that crust uh you know stay on the chicken not get all in the thing so let's talk about how long I started telling you how long to cook and I was talking about these chickens you're fine and your legs take the longest and I would say maybe 14 to 15 minutes on the dark pieces and maybe 12 or 13 you know you'll just have to judge them how BIG's your chicken but your dart definitely takes longer than your whitening so just remember that coat nobody likes medium-rare chicken I've never met a soul Theresa that likes medium-rare chicken okay y'all I'm fixing to pull this chicken out max let's get all my chicken in there so I've got some more to add to it but I think this has been about 15 minutes so if you're not sure if you're not sure if it's done you can always take your thermometer cut it on and stick it in the thickest part of your chicken and see what it reads you know that kind of slips my mind Teresa I don't have to I don't want to say one finger minute be the net all right so this looks delicious they mess up wing oh it looks so good and okay look how fat these weigh before you go [Music] between 165 and 170 so I will see I was I was right on it what knife you work sometimes she just forget though as you get older you just forget so I told thank Peggy that I was frying chicken for supper so she's really excited we hadn't had Fried Chicken since the restaurant closed have we eighties all right now that's half of a bris right man that those breasts was huge all right I mean doesn't that look delicious and it doesn't look like retro chic and then you think it a quickie date okay we're going to cut this back up as I had cut it down a little because our chicken was frying so good oh there we go you can have lady and Sons chicken at home without going anywhere so I want to wish y'all luck it it's like anything else the more you do it the better you'll get at it and I know that your family will appreciate your efforts so invest in you effect candy thermometer so you want your grease and invest in a good thermometer and you well I can't I like cast-iron because once it gets hot it holds the heat better than any other element out there besides gold and I don't know if anybody that can afford that eat to cook out of gold pot copper to your next best thing cast iron you can't beat cast iron all right so our temperature did drop a little bit even though we had kept our chicken out of the refrigerator forget the room temperature but it looks great and I hope you had the most success with your chicken but I don't want that to stop you from visiting me at any of the polythene kitchens or the lady and son so best wishes and love y'all enjoy your chicken girl even cry about it

Channel: Paula Deen

Views: 960,087

Keywords: paula deen, southern comfort food, southern cooking, southern fried chicken, lady and sons fried chicken, crispy fried chicken, traditional fried chicken, delicious entree, delicious appetizer, fried chicken, Paula Deen fried chicken

Id: WCXHVm4ZwvU

Length: 19min 36sec (1176 seconds)

Published: Sat May 23 2020