This year I signed up for several reading challenges, including Foodies Read 2017…a challenge that encourages reading books about food…such as…cozy mysteries set in bakeries, romance books set in tea shops, Nonfiction books about the history of ingredients, cookbooks, and memoirs from chefs or waiters or people who just love to eat.

I had personally planned to tackle one cooking methods per month… 

January…Baking and Roasting…
February…Boiling
March…Braising 
April…Broiling
May…Deep-frying
June…Grilling
July…Pan-frying
August…Poaching
September…Sauteing
October…Simmering
November…Steaming
December…Stewing

But soon realized that this was far too ambitious of a goal, even for a person like me…Instead I have decided to focus on baking and roasting this year and move on to another cooking method next year…meaning that I will learn the art of stewing in the year 2029…when I am sixty.

Anyway, since today is National Fried Chicken Day,  I have fast-forwarded to the year 2022…when I will discover the art of making the perfect fried chicken.

Today I will depend on the “just-like-my-Mississippi-mama-made-it” super guru…Paula Deen…to help me make the perfect fried chicken for dinner on National Fried Chicken Day…

  

Paula Deen’s Fried Chicken

  • Fill a Dutch oven pot more than half peanut oil. Heat the oil to 350.° 
  • Beat three eggs. Add 1/3C water, 1C Texas Pete hot sauce.
  • Season 1 (1 to 2 1/2-pound) chicken, cut into pieces, with 1C salt, 1/4C black pepper, and 1/4C garlic powder
  • Dip the seasoned chicken in the egg..then coat well in 2C self-rising flour.
  • Place the chicken in the preheated oil. 
  • Fry the chicken in the oil until brown and crisp…13 to 14 minutes for dark meat, 8 to 10 minutes for white meat.
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