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Southern Fried Chicken


Finger licking good Southern fried chicken recipe adapted from Paula Deen. Make sure to bring the oil back to 350°F between batches so all the chicken is perfectly fried. Enjoy!

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Rate this recipe 4.2/5 (113 Votes)


  • 3 eggs
  • 1/3 cup water
  • 1 cup hot sauce, such as Frank's Red Hot or Texas Pete
  • Tabasco, to taste
  • 2 cups flour
  • 1 teaspoon pepper
  • 1 (2 to 2 1/2 pound) chicken, cut in pieces
  • Peanut oil, for frying
  • 1 cup salt
  • 1/4 cup pepper
  • 1/4 cup garlic powder
  • Mix all together in an airtight container and will keep for 6 months.


Servings 8


Step 1

In a medium sized bowl, beat the eggs with the water. Add about 1 cup of Hot sauce till the egg mixture is bright orange. Add some tabasco to taste if you'd like. I did. Mix well.

Season your washed and dried chicken pieces with the House Seasoning. Marinate the pieces of chicken in the egg mixture, covered, in the refrigerator for 6-12 hours.

Combine the flour and pepper. Dip pieces of chicken one at a time into the flour mixture. I found it is better to flour the chicken immediately before being plunged into the oil.

Heat oil to 350°F in a deep pot. Don't fill more than half way.

Fry chicken in oil till brown and crisp. Dark meat takes longer than white meat. Dark pieces should take 13-14 minutes and white meat 8-10 minutes.

Make sure to bring the oil back to 350°F between batches.

Done. This is very good leftover also!

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