PAULA DEEN FRIED CHICKEN RECIPES RECIPES

Steps:

• Heat peanut oil in a large deep pot to 350°F (do not fill more than half full--you don't want a hot-oil spill-over accident!).
• For sauce mixture: in a medium-sized bowl, beat the eggs with the water.
• Add hot sauce and whisk together well.
• Pour this mixture into a large plastic zip-top bag.
• For seasoning mixture: In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon garlic powder.
• For dredging mixture: In a another bowl, mix flour, baking powder and 1/4 teaspoon salt.
• Rinse and pat dry chicken pieces with a paper towel.
• Cut breast pieces in half across ribs.
• Sprinkle chicken generously on both sides with seasoning blend.
• Drop a few chicken pieces of chicken into bag of sauce mixture and squish around to coat thoroughly.
• One piece at a time, roll chicken in flour mixture and drop into hot oil.
• Don't crowd chicken pieces--I cook about half the chicken at a time.
• Fry chicken until brown and crisp.
• Drain on paper toweling.
• Dark meat will take about 14 minutes, white meat about 10 minutes.
• Remember smaller pieces cook faster than the larger ones.
• You can check for doneness by piercing to the bone in the thickest part with a fork.
• If the juices run clear, it is done.

Steps:

• Mix together first 8 ingredients, and refrigerate until ready to assemble empanadas.
• On a floured surface, roll out pie shells and cut into 4-inch circles (use all the pie dough by re-rolling scraps).
• Place approximately 2 tablespoons of chicken mixture in center of dough circles.
• Fold each circle in half and crimp edges with a fork.
• Place on a baking sheet and brush tops with egg yolks.
• Sprinkle top with mixed salt and chili powder.
• Bake 12-13 minutes at 400F degrees.
• Serve warm or at room temperature.
• Freezes well.