Peanut oil is listed in the recipe for frying, but in remarks it mentions frying in moderately hot shortening. Which is it? Did you go to peanut oil for it healthier characteristics but does it taste the same as frying in shortening? Thanks

By Arnie on January 18, 2012

Wasn't very tasty. Needed seasoning...a lot of seasoning! I wouldn't make this again.

By Darleen A. Croteau on January 11, 2012

This recipe has brought me such wonderful compliments!! Of course I give Paula the credit lol I recently ate at Paula's buffet in Tunica and the fried chicken was the best I have ever eaten!! I am wondering if this is the same recipe used here that is used in Tunica.Paula you are my hero!!

By Sherrie on December 31, 2011

just want 2 say that i have tried some of ur recipes and i luv every 1 of them. u r the best.

By pam peterson on October 24, 2011

Hello, am I supposed to add enough shorting to cover the whole chicken so that I don't have to turn it?

By LaDonna on October 23, 2011

really love this chicken good!!!!!!!!!!!!!!!!!.

By atherine wallace on September 06, 2011

Hey Paula, I am packing a picnic lunch for 15 people. I wanted to know if I could parboil the chicken a day ahead then fry it when I am ready to pack everything.

By Natalie Grace on July 31, 2011

By Anonymous on April 10, 2011

Hi Tom, Here is the recipe you're looking for: http://www.pauladeen.com/recipes/recipe_view/bobbys_rice_pudding

By Jonathan Able on March 24, 2011

Hi Anonymous, Paula uses self-rising flour because it makes her batter lighter and crispier! You will love it!

By Jonathan Able on March 24, 2011

would you please send me your rice pudding recipefrom your shuow on 3/03/11 tom. love your show.

By tom on March 03, 2011

could tou email me the rice pudding recipe.love your show. tom

By tom on March 03, 2011

Paula, I cant wait till I make grandma paul's fried chicken! I really love you and your Family!!!. Bobby has a saying, about glad to see people come but also go! Please share with me!.

By joanne lukas on March 03, 2011

Paula, I cant wait till I make grandma paul's fried chicken! I really love you and your Family!!!. Bobby has a saying, about glad to see people come but also go! Please share with me!.

By joanne lukas on March 03, 2011

Yum! Instead of eggs, I dip chicken pieces in buttermilk. And instead of flour, I shake the dipped pieces in bisquick. Makes for a thicker crust. All of it sounds great, though! And don't forget the IRON SKILLET! Absolutely key!

By Anonymous on March 02, 2011

Thanks Paula. This recipe reminds me of my great-grandmother's fried chicken. She fixed it every Sunday after church in an iron skillet on a wood stove. Best ever........

By Glenda on March 02, 2011

I always thought you were suppose to use all purpose flour not self-rising?

By Anonymous on March 02, 2011

After frying chicken, pork chops, etc., is there anyway to keep it crispy? I always make more than I need to and after storing in the refrigerator overnight, it's soft/soggy. I guess it's the oil that was used to fry. Is there a trick to keeping chicken crisp for the next day or is it just an impossibility?

By Maribeth Freeland on March 02, 2011

We just love everything you make, it all looks soooo good!!! My 20 year old daughter and I think your the best of anyone we watch on tv. We used to live in Jacksonville NC, my husband was stationed at New River Air Station, we built some great friendships, and really love and miss the southern food, the best, I even got good a growen my own collard greens, one of my favorite recipes was and is greens with homemade dumplings, mmm mmm!!! here in the mountain state not eveyone here appreciates that kind of food, but we love it, keep being your sweet self, I'll keep remembering all the good southern foods, and look forward to more of your yummy recipes WE LOVE YOU"LL

By Anonymous on January 27, 2011

Try putting a little baking powder in the flour, it will make it crispier

By Jackie Dykhuizen on December 29, 2010