My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Friday, February 17, 2012

My Favorite Southern Fried Chicken

Hope you've had time to whip up a batch of House Seasoning and my copycat KFC Original Recipe Seasoning Mix. You will need them both.

Did you know that more fried chicken is eaten along the Mardi Gras Parade route than any thing else. What do I know, that's what three New Orleans chefs said on the Today Show a few days ago.

I use peanut oil because it has a higher heat tolerance and doesn't smoke up the back porch, and because my grandmother did. Lard would be great, but even I'm not that brave.

This recipe was adapted from one of Paula Deen's, but she didn't have my KFC Original Recipe Seasoning Mix. Don't worry about all that hot red pepper sauce. It just gives it a little more flavor but it isn't hot. My great-nephew John, says it's his favorite fried chicken.

If you have time, season the chicken with House Seasoning and let it sit in the refrigerator overnight, if not try to give it at least 2 hours, if not just season it and go.

My Favorite Southern Fried Chicken
4 Servings
print recipe

3 eggs
1/3 cup water
About 2/3 cup hot red sauce (Texas Pete is fine)
2 cups of self rising flour (all-purpose works also)
2 tablespoons KFC Original Recipe Seasoning Mix
1 teaspoon House Seasoning
1 - 2 1/2 pound chicken, cut into pieces
Oil for frying, preferably peanut oil

In a medium bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and 2 tablespoons of the KFC Original Seasoning Mix. Dip the chicken in the egg mixture, and then coat with the flour mixture. Heat the oil to 350 degrees F. in a deep fryer or heavy pot. If using a pot do not fill more than 1/2 full with oil.

Fry the chicken until brown and crispy. Dark meat takes longer than white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

Drain on crumbled paper towels or rack. Flat towels will not let the grease drain properly.

1 comment:

  1. Are you frying chicken for Sunday dinner? See you after church!


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