50 Women Game Changers in Food - Week 24

Hey Y'all,  It's Paula Deen

I think we would all love to have her as a neighbor!  I know my husband would, he loves to watch her on the Food Network and he'll remark, "look at all that butter!"  I really admire how life's circumstances  just made her stronger and gave her the strength to succeed.  As she put it, "I hope my story will inspire others to accept the challenges that life offers.  My experience proves that whenever one door closes, another one always opens."  She has not only encouraged many to cook but she has made us laugh along the way!  

What to cook?  I could not decide.  So I asked my husband........FRIED CHICKEN!  A keeper for sure.  The chicken was crispy, moist, and so tender. A real treat even if it's only once in a while. Enjoy and "best dishes t'all!"

Bert's Southern Fried ChickenCourtesy of Paula Deen from Paula Deen and Friends

3-4 pounds of chicken, cut up into 8 pieces
Salt and pepper
2 cups all-purpose flour or self-rising flour
3 eggs
1/3 cup milk
Peanut oil for frying

Liberally sprinkle each piece of chicken with salt and pepper several hours before cooking.  Place it in a dish, covered with plastic wrap, in the refrigerator.  Be sure to do this early enough in the day, otherwise the seasoning will not penetrate.

Place flour in a plastic kitchen storage bag.  When ready to cook, beat the eggs with the milk.  Dip the chicken pieces into the egg mixture, then place each piece in the bag.  Shake until the chicken is coated.  Set the floured chicken on a plate while you heat the oil.

Pour enough oil into a cast-iron skillet (I like to use my Dutch oven) to come only halfway up the sides of the pan.  This is important, as the oil rises when each piece of chicken is added .  (You must be careful not to let the oil spill out while the chicken is frying; it can cause serious burns or cause a grease fire if the grease lands on a gas flame or electric cooktop.)

Turn the heat to medium high; test by adding a drop of water to the oil.  If it sizzles, the oil is ready; this takes about 4-5 minutes.  Place about 4 pieces of chicken into the hot oil.  Allow to cook on the first side about 8 minutes, and on the second side about 6 minutes, until crispy brown.  Pieces with large bones, the legs and thighs, may need an additional minute per side to be completely done.  Remove the chicken from the oil and drain well on paper towels.  Cook the second batch of chicken.

Leave the chicken uncovered to remain crispy.  If you cover it, the crust will get soggy.  It's up to you on how you like to eat it.


For other great recipes by Paula Deen, please visit the rest of our group:

Val - More Than Burnt Toast
Joanne - Eats Well With Others
Taryn - Have Kitchen Will Feed
Susan - The Spice Garden
Claudia - A Seasonal Cook in Turkey
Heather - girlichef
Miranda - Mangoes and Chutney
Jeanette - Healthy Living
April - Abby Sweets 
Katie - Making Michael Pollan Proud
Mary - One Perfect Bite
Kathleen -Bake Away with Me
Viola - The Life is Good Kitchen
Sue - The View from Great Island
Barbara - Movable Feasts
Kathleen - Gonna Want Seconds
Amy - Beloved Green
Jeanette - Healthy Living 
Linda - Ciao Chow Linda
Linda A - There and Back Again
Martha - Lines from Linderhof

Mireya - My Healthy Eating Habits

Veronica - My Catholic Kitchen

Annie - Most Lovely Things