Paula Deen Crispy Fried Chicken Recipe
The Paula Deen Crispy Fried Chicken Recipe is golden, crunchy and full of Southern flavor.
Ingredients
- 3 –4 pounds chicken pieces legs, thighs, wings, or breasts
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper optional, for heat
- Vegetable oil for frying
Instructions
Marinate Chicken
- Place chicken in a large bowl and pour buttermilk over it. Cover and refrigerate 1–2 hours.
Prepare Flour Mixture
- In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, pepper and cayenne.
Heat Oil
- Pour vegetable oil into a skillet or Dutch oven to 2 inches depth. Heat to 350°F (175°C).
Dredge Chicken
- Remove chicken from buttermilk and coat evenly in seasoned flour.
Double Dredge
- For extra crispiness, dip coated chicken back into buttermilk and again into flour.
Fry Chicken
- Carefully place chicken in hot oil. Fry in batches, avoiding overcrowding.
Turn Occasionally
- Fry for 12–15 minutes per side, until golden brown and cooked through (165°F internal).
Drain
- Remove chicken and place on a cooling rack set over a baking sheet. Drain excess oil.
Rest
- Let chicken rest for 5 minutes before serving.
Serve
- Serve hot with your favorite Southern sides, like mashed potatoes or coleslaw.
Notes
- Use bone-in, skin-on chicken for juicier meat.
- Marinate overnight for extra tenderness.
- Add smoked paprika for deeper flavor.
- Keep fried chicken warm in a 200°F oven while cooking remaining batches.
- For extra crunch, sprinkle a little cornstarch into the flour mixture.