Paula Deens Fried Chicken Salad Food

PAULA DEENS FRIED CHICKEN

Steps:

• Mix seasoning together and store in airtight container for up to 6 months.
• In medium bowl, beat eggs with water. Add enough hot sauce so mixture is bright orange.
• In another bowl, combine flour and pepper. Season chicken with house seasoning. You can let the chicken sit in hot sauce for up to 1 hour. It will not make the chicken spicy.
• Dip Chicken in egg and coat well with flour mix.
• Heat oil to 300 degrees in deep pot. Don't fill pot more than half full of oil.
• Fry chicken in oil until brown and crispy. Dark meat goes in first and takes 13-14 minutes. White meat takes 8-10 minutes.
• Preparation depends on how long you let the chicken soak in hot sauce.

PAULA'S CLASSIC CHICKEN SALAD

Steps:

• In a medium bowl, stir together mayonnaise, lemon juice, and salt. Add chicken, celery, and almonds, stirring until well combined. Cover and refrigerate for up to 3 days. Serve on bread with lettuce and tomato.

FRIED CHICKEN SALAD

Steps:

• In a small bowl, whisk together olive oil and next 5 ingredients. Cover and refrigerate for up to 5 days. Divide lettuce and next 3 ingredients among 4 serving plates. Top each with 2 chicken tenders, and drizzle with mustard mixture.

PAULA DEEN'S FRIED CHICKEN SALAD

Steps:

• For Dressing: Whisk together ingredients, refrigerate.
• For Chicken: Cut chicken into 1" strips. Whisk eggs with 1/4 cup water. Whisk flour with salt and pepper. Heat oil in skillet to 350. Dip chicken strips in eggs mixture, then coat with flour mixture. Fry 3-4 minutes until done. Season while hot.
• For salad: slice tomatoes and toss with greens and onion slices. Top with fried chicken strips and dressing.
• enjoy!

OVEN-FRIED CHICKEN (PAULA DEEN)

Steps:

• Place the chicken pieces in a large bowl; pour the buttermilk over and toss with hands to coat.
• Cover and refrigerate overnight.
• In a large bowl combine the flour with kosher salt and black pepper.
• Remove the chicken out of the buttermilk and coat each piece thoroughly with the flour mixture.
• Place the coated chicken on a large platter (make certain to have all of your chicken coated before frying).
• Pour the oil into a large heavy-bottomed stockpot to a depth of 1-inch and heat to 360 degrees F.
• Working in batches carefully place several pieces of chicken into the oil and fry about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven) do not crowd the pieces while frying.
• Remove the chicken from the oil and place each piece on a metal baking rack on a sheet pan.
• Allow the oil to return to 360 degrees F before frying the next batch.
• When all the chicken is fried bake at 350 degrees F (set oven rack to lowest position) for about 30-35 minutes or until the chicken is no longer pink.

OVEN FRIED CHICKEN FROM PAULA DEEN

Steps:

• Preheat oven to 400 degrees F.
• Line a baking sheet with heavy-duty aluminum foil. Place a cooling rack over pan and spray rack with nonstick cooking spray.
• In a shallow dish, combine bread crumbs, cheese, 2 tablespoons olive oil, thyme, salt and pepper, to taste.
• In a separate shallow dish, combine mustard, water, salt and pepper, to taste, and remaining olive oil.
• Coat each chicken breast with mustard mixture; dredge each in bread crumb mixture.
• Place on prepared rack in pan.
• Bake for 25 to 30 minutes, or until chicken is golden brown.

PAULA DEEN'S CHICKEN SALAD

Steps:

• Mix all of the ingredients together lightly.
• Chill until ready for service.
• Place lettuce leaves on chilled salad plates and top with chicken salad.