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Grandmother Paul’s Fried Chicken

By Paula Deen


Difficulty: Medium

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 15


  • for frying peanut oil
  • 1 2 1/2 pound cut into pieces chicken
  • 1 teaspoon plus more for seasoning chicken black pepper
  • 2 cup self rising flour
  • salt
  • 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 °F, 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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