Put away the low-fat mantra for one day and enjoy an American classic. While some might go out to their favorite place and order off the menu, why not give it a go yourself?
Paula Deen has been out of the news for a week or so, surprisingly, and today USA Today reported on parting company with someone in her inner circle. This time she did the firing.
"Deen had worked with New York agent Barry Weiner for more than a decade. She has said he was instrumental in getting her show Paula's Home Cooking on the Food Network in 2002. She gave no reason for her parting with Weiner in a prepared statement."
The statement was issued by Deen's publicist and after confirming the parting of the ways, Weiner was thanked for his long term service to Camp Deen.
Let's give the lady her due when it comes to cooking. Maybe some who have never taken the time to break out the deep frier or the cast iron skillet will be moved to do so. Links to HULIQ's coverage of Paula Deen are posted below.
Paula Deen's easy recipe for Southern Fried Chicken
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil
House seasoning: 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder. Mix ingredients together and store in an airtight container for up to 6 month
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 then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
Paula Deen's "Gussie's Fried Chicken With Pecan-Honey Glaze"
1 (3 1/2-pounds) frying chicken, cut up, or your favorite chicken parts
2 large eggs
Salt and pepper
Vegetable shortening or vegetable oil
2 cups self-rising flour
1 cup (2 sticks) butter
1/2 cup honey
1 cup coarsely chopped pecans
Brown paper bag
Rinse the chicken and pat it dry. Beat the eggs in a 9 by 13-inch dish. Lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated.
Put enough shortening or oil in a cast iron pan or electric skillet to come just halfway up the sides of the chicken parts. Heat the shortening or oil just until smoking, about 375 degrees F. Put the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well. Remove the chicken with tongs and place it in the hot fat.
Cover the pan, leaving a crack for steam to escape, lower the heat to 325 degrees F for electric skillet, and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. Drain the chicken on paper towels and transfer to a platter.
To make the glaze, melt the butter in a saucepan over low heat. Whisk in the honey until well blended. Bring to a simmer and add the pecans. Simmer for 10 minutes, stirring occasionally. Ladle the glaze over the hot fried chicken and serve
Image: Wikimedia Commons