Grandmother Paul’s Fried Chicken

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

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





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:


I tried this recipe and my daughter told me "mom, this is the best fried chicken and chicken wings you have ever made". I squeezed lime juice over the wings. Delicious beyond words. Thanks Paula, you are the best at what you do.

By Maylill Wilkie on October 29, 2013


My wife served this chicken recipe at our clan rally and it was scrumptious. Racism never tasted so finger licking good.

By Grandmaster on July 18, 2013


I brine my chicken in brown sugar, black peppercorns, Kosher salt and garlic. It removes the salt from within the cells of the chicken and replaces it with fresh delicious ingredients. Soaking in milk or buttermilk for at least thirty minutes tenderizes it and breaks down the connective tissues. Then you can dip it in an egg and milk combo or buttermilk. Shake it in a brown paper bag of self rising flour, sea salt, cayenne pepper, black pepper, paprika, garlic granules, and a little oregano to change up the flavors. Not so typically Southern even though I am from the KY/TN area, but it sure is delicious. Sometimes I even double dip mine to form like a biscuit around it and fry it for about five minutes on both sides in a medium hot canola oil (watch that you do not burn it). Finish in the oven on 350 degrees until it reaches 160 degrees inside meat temperature. All the children rave about this delish dish!

By Anonymous on July 09, 2013


I miss you on Food Network. Watched your show every day. Hope you get shows on TV again soon. Love your recipes that are more diabetic friendly. I love to watch the ones I cannot have, and try to figure out substitutes or cut down sugar so I can eat it.

By jean1942 on July 02, 2013


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

By linda on June 11, 2013


I went to your restaurant, The Lady & Sons in Savannah and I had the fried chicken. I can truly say that it was the best fried chicken I had ever had. Please tell me that this is the recipe for this chicken because it was delicious. Loved all the food and may God continue to bless you!

By Gloria on June 08, 2013


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


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


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


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

By Anonymous on February 28, 2013


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


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

By Cathy on November 04, 2012


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


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

By ashley blake saylor on June 25, 2012


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


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

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