Grandmother Paul’s Fried Chicken

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Grandmother Paul’s Fried Chicken Grandmother Paul’s Fried Chicken Recipe Courtesy of

54321 Based on 42 Reviews

This is not just a recipe—it’s a family heirloom!

Servings: 4 servings
Prep Time: 3 hours 10 min
Cook Time: 8-14 minutes, depending on white or dark meat
Difficulty: Moderate

Ingredients Add to grocery list

peanut oil for frying
1   2 1/2 pound chicken cut into pieces
1 teaspoon black pepper
2 cup self-rising flour
salt and pepper for seasoning chicken
1/3 cup water
3   eggs

Directions

Tip from Paula: My Grandmother Paul always said to season chicken and return it to the refrigerator and let it sit as long as time permits, at least 2 to 3 hours.  And always use small chickens.

Beat eggs with water.  Add black pepper to self-rising flour. Dip seasoned chicken in egg; coat well in flour mixture.  Fry in moderately hot shortening, 350 degrees, in a cast iron skillet.  Place lid on top of skillet and fry until brown and crisp.  Remember that dark meat requires longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.)

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Reader Comments:

54321

Love your show. Can't wait to try the recipes. Thank you for sharing.

By linda on June 11, 2013

54321

I was at Lady and Sons on april 17th for dinner. I was lucky to taste the fried chicken. I would like the recipe for that chicken, it was the best chicken I have ever had. Thanks a true fan Dave Allen

By dave allen on April 21, 2013

54321

Paula you have the greatest show in the world. I am only 11 and cook all your good recipes. What am i talking about all of them are good. Thanks for being soooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo awesome.

By Keagan on April 19, 2013

54321

paula deen i am your biggest fan. Beilive it or not but i cook all the time and i am only 11 years old. When i grow up i want to go to colonary school. i found this very helpful because chicken is my favorite dish to cook. My papa is from the south and i cook homeade waffles eggs biscuits bacon and sometimes sausage. I make homeade peach cobbler and lima beans ocra and porc chops hope u get this yal. Thanks!

By Anonymous on April 19, 2013

54321

love your tv show watch it every day. love it when your family are on your show

By Anonymous on February 28, 2013

54321

paula dean u r simply amazing i watch your show all the time and i love your recipes simply amazing and simply delicious i alawys look on your site for something new and i am sure to find it every time i'm hoping in near future to get your cookware set then i will be all set also love bobbys recipes u r both amazing chefs keep up the amazing recipes

By tracy taylor on December 08, 2012

54321

What's heirloom about it? Sounds pretty bland to me.

By Cathy on November 04, 2012

54321

Don't know what part of the south anonymous is from, but I was raised in north Alabama and I've never heard of brining chicken before frying. I have heard of dipping in egg and milk or buttermilk before frying and it is just delicious. Everyone's seasoning tastes are different, so as Paula says, season to your taste. Love your food. You cook like I was taught by my grandmother and mother.

By Becky on September 20, 2012

54321

im gonna try this tomorrow im excited let it be good!

By ashley blake saylor on June 24, 2012

54321

Very NOT authentic. Real Southern fried chicken is brined in a solution of 1/4 cup kosher salt to 1 qt of water, overnight. It is then placed in a buttermilk bath all day before being drained, floured, and fried. The Peanut Oil part IS correct, but the chicken needs to sit on wire racks AFTER flouring and for atleast 20 minutes BEFORE placing in the hot grease. 'Hope this helps everyone find out how to really fry good fried chicken.

By Anonymous on February 27, 2012

54321

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

14321

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

By Darleen A. Croteau on January 11, 2012

54321

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

54321

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

54321

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

54321

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

By atherine wallace on September 06, 2011

54321

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

54321

By Anonymous on April 10, 2011

54321

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

54321

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

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