Paula Deans Spicy Buttermilk Fried Chicken Recipes

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PAULA DEAN'S SPICY BUTTERMILK FRIED CHICKEN



Paula Dean's Spicy Buttermilk Fried Chicken image

This is a great recipe if you like fried chicken! I usually place my chicken in the buttermilk mixture and let sit over night until the next evening when I prepare it. I also add more hot sauce to the buttermilk. Paula Dean definitely knows how to fry chicken!

Provided by sunnysld

Categories     Meat

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 quart buttermilk
1 tablespoon hot sauce
2 teaspoons Lawry's Seasoned Salt, divided
1 (4 -5 lb) chicken, cut into 8 pieces
2 cups all-purpose flour
1 teaspoon garlic salt
1 teaspoon ground red pepper
1 teaspoon onion powder
peanut oil (for frying)

Steps:

  • In a large bowl place the buttermilk, hot sauce, 1 1/2 teaspoons of the seasoned salt and cut up chicken, cover and refrigerate at least 8 hours or up to 24 hours Drain and discard buttermilk mixture.
  • In shallow dish combine flour, garlic salt, red pepper, onion powder and remaining 1/2 teaspoons seasoned salt. Dredge chicken in flour mixture and place on wire rack and let sit for 15 minutes.
  • In a large (preferably) cast-iron skillet pour oil to a depth of 3 inches and heat to 350 degrees.
  • Fry chicken pieces in batches, for 12 to 15 minutes per side or until a thermometer inserted into the thickest part of the chicken registers 165 degrees. Drain on a clean wire rack over paper towels.
  • Enjoy!

OVEN-FRIED CHICKEN



Oven-Fried Chicken image

Oven-fried chicken has all the flavor of fried chicken without the fat!

Provided by Paula Deen

Time 15m

Yield 15

Number Of Ingredients 10

1 cup buttermilk
1/2 cup unflavored yogurt
2 teaspoons spicy brown mustard
2 teaspoons hot sauce
2 teaspoons (1 teaspoon chopped, if fresh) dried tarragon
2 teaspoons paprika
2 teaspoons salt
1 (2 1/2 lb) cut into serving pieces (or 4 to 6 breast halves) chicken
1/2 cup all purpose flour
1/2 cup plain oatmeal

Steps:

  • For the marinade:
  • In a small bowl, mix together the buttermilk, yogurt, mustard, hot sauce, tarragon, paprika and salt. Put the chicken in a heavy re-sealable plastic bag or a baking pan large enough to hold the pieces in one layer and pour the buttermilk over it. Seal the bag or cover the pan with plastic wrap and marinate in the refrigerator for about 8 hours.
  • For the breading:
  • Preheat the oven to 450º.
  • Grease a baking pan large enough to hold the chicken pieces in 1 layer.
  • Place the flour and oatmeal in a brown paper bag. One piece at a time, place the chicken in the bag and shake until coated. Place the pieces skin side down in the prepared baking dish. Continue until all the pieces are covered in the flour mixture. Bake for 40 to 45 minutes, turning once, until the chicken is golden brown.

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