Paula Deen Grandmother Paul’s Fried Chicken

in , by 👩‍🍳 Cooking With a Southern Vibe in Music City USA 👩‍🍳, October 07, 2012


  • Salt and pepper, for seasoning chicken
  • Crisco shortening, for frying
  • 3 eggs
  • 1/3 cup water
  • 2 cups self-rising flour
  • 1 teaspoon black pepper
  • 1 (2 1/2 pound) chicken, cut into pieces


Heat shortening in a cast iron skillet to 350 degrees F.

Beat eggs with water in a small bowl. In a shallow bowl, season flour with pepper. Dip chicken pieces in egg mixture and then coat well in flour mixture. Carefully add to hot shortening, in batches if necessary, place lid on top of skillet, and fry until brown and crisp. Remember that dark meat requires a longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.)

Note:  This is Jan’s tweak to this recipe, I always soak my chicken overnight in buttermilk, it makes it moist and tender and gives it a bit of a zippy flavor.  You can use sweet milk, too – either way it just adds to the taste.

Recipe and Photo courtesy of Food Network

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