I have been craving for Tom Sawyer’s Fried Chicken ever since I saw that it has re-opened a fastfood restaurant in Tiendesita’s over a year ago. Unfortunately, our family hasn’t been able to visit. So today, to finally settle the craving (ang tagal ah!), I Googled up “Southern fried chicken recipe” and found a recipe inspired by Paula Deen! Paula Deen equals genuine southern style cooking.
The other thing that got my attention is the part of the title that says “look out,KFC!” Game, eto na nga ang gagayahin ko!
The southern fried chicken recipe calls for hot sauce, which I omitted in my version because V and Nate don’t like spicy food. Instead I used paprika, which other southern fried chicken recipes use.
Here’s my modified version of Paula Deen’s Southern Fried Chicken Recipe.
It’s not exactly like Tom Sawyer’s Chicken that I remember from my childhood days. But I think it’s a pretty good version of southern style fried chicken.
2 kg. chicken pieces (I used chicken legs, each cut into 2 pieces), drained well
For chicken seasoning:
- 1 tsp salt/pepper powder (I used the Japanese S&B brand. You may use 3/4 tsp salt + 1/4 tsp black pepper powder.)
- 1 tsp paprika powder
For chicken marinade:
- 3 eggs
- 1/4 cup fresh milk
- 1 tsp paprika powder
For dredging flour / breading:
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp S&B salt/pepper powder (or 3/4 tsp salt + 1/4 tsp black pepper powder)
cooking oil for deep frying
1 pouch instant gravy (I used McCormick, mixed according to instructions on packet.)
- In a large bowl, prepare the chicken marinade: Beat the eggs, and stir in the milk and 1 tsp paprika. Blend well, and set aside.
- Pat dry the chicken pieces with paper towel. Lay the pieces on a clean board, and sprinkle with salt, pepper and remaining 1 tsp paprika. Massage the seasoning into each chicken piece.
- Place the chicken pieces in the bowl of egg mixture. Make sure all chicken pieces are submerged in the mixture. I let this sit for about an hour, though the original recipe doesn’t require it.
- Prepare dredging flour / breading: Mix the flour, baking powder, and remaining salt & pepper.
- Pre-heat the cooking oil in a deep-frying pan until smoking.
- Dredge each chicken piece in the flour and drop into hot oil.
- Reduce heat after you have dropped all the pieces for this batch. Do not overcrowd the pan.
- Cook for approximately 15 minutes, or until clear liquid runs when chicken piece is pierced with a fork.
- When cooked, remove from oil and drain well.
- Serve with gravy to complete the southern fried chicken experience! 😀
- Take a bit of time to massage each chicken piece while marinating to make sure the flavors permeate the meat.
- Don’t skip the baking powder in the dredging flour. It makes the chicken breading soo wonderfully crunchy!
- Oil for frying should be hot enough and deep enough.
- If using a deep fryer, remember to grease it first by dipping in the hot oil before putting the chicken pieces in. AND do not overcrowd.