926 East Fulton
Grand Rapids, MI

Wednesday, May 11, 2011

Mother's Day Dinner

This year Chip and I invited everyone over for Mother's Day.  Any excuse I can find to cook for a group of people and I am there!  My mom is a big fan of comfort food and one thing we always remember about my Grandma is baked fried chicken.  Yum.  I have had a tough time getting the crispy outside that I always see so I thought I would go to the queen of fried chicken herself, Paula Deen.  I was not disappointed.  Check out how beautiful it turned out!  It has also been delicious as leftovers this week.  It makes me think that I am on a picnic.  Maybe it's time for you to try.  Good luck!  dann

Southern Fried Chicken
{Food Network}

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Southern Fried Chicken:
4 eggs
1/3 cup water
1 cup hot red pepper sauce
2 cups self-rising flour
1 teaspoon pepper
House Seasoning
2 1/2-pound chicken, cut into pieces
Oil, for frying, preferably peanut oil
To make the House Seasoning, mix ingredients together and store in an airtight container for up to 6 months.

In a medium size 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 pepper. Season the chicken with the House Seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

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

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