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  5. Ooh weee! Ever since I watched this here video I been delivered! No more dark meat for me, yes sir , that dark meat is the devil you hear me! God bless that white meat! Ooh, so soft and juicy. Hallelujah! 🤦🏾‍♂️

  9. Howdy Doody Ms Paula, I'm Just fix'n to tell y'all I just love that accent. Seriously now, I'm a single male always looking for delicious food to cook for myself and save on takeaway. I will be trying this recipe this weekend, perfect for sat watching movies, Thank you again Ms Paula for this recipe.

  13. So, I just watched this video twice. One time for my own entertainment and the second to go step by step because I’m cooking fried chicken! 🍗😂❤I miss your show. Thank you Ms. Paula! ✌️☺️🌸

  15. I remember my momma watching you as a child, I learned to cook more independently from the kids cookbook. But I’ll say it was my momma, Mamaw and you that ignited a love for cookin but love getting to make it for everyone. Sure glad I can still watch you ❤️

  16. I've lived in Alabama for 67 years and although Paula's chicken looks good and probably tastes good, it's "fried chicken" not "southern fried chicken". True southern fried chicken is not deep fried it's pan fried with about 1/4 inch of oil in a skillet. It should be lightly moistened and breaded and not battered. Flour, salt, pepper and if you want put in paprika for a pretty color. Then shake it around in a bag throw it in a large cast iron skillet with about a 1/4 inch or slightly more of pre heated oil and pan fry it. That's it, nothing else is needed. I don't use a thermometer in the oil so I don't know what the actual temp. is. I've done it so much like my grandmother used to do it that experience is what I go by. Paula is absolutely right about the chicken size. I like 2.5 lb. whole chickens. I refuse to buy a chicken over 3.0 lbs. I'm not going to fry hens. Hens are for baking not frying. I also won't buy a pre cut chicken because they don't cut them correctly for fried chicken. The store splits them in half then cuts the pieces from the halves. When you do it that way you have no whole back pieces and no pully bone. If you don't know what a pully bone piece is you're not southern enough. LOL! Great video and I may try this " fried chicken " sometime. It looks good!!

  19. Back in the 90's I remember Paula seasoning her flour with black pepper. That's what I do whenever I make her fried chicken recipe. She's the one and only woman who taught me how to fry chicken. I am so grateful

  20. I love the way she cooks, I however could not eat in her kitchen. Animals should not be allowed in the kitchen period! Their hair flies everywhere regardless of how well they are groomed. Especially people who let their cats walk all over their counters. Something has definitely went wrong with people and pets because you didn't see that stuff back in the day

  21. Common sense tells you to raise the flame are soon as you add the chicken to maintain the temperature and cut back when it reaches 375 .I'm starting a channel to make things like this right .How does she not know this when she had a show ggeezzzz.Internal temp 160 to 165 .

  22. Thankyou Paula for Not Seasoning the Flour. (What a Waste of Seasonings) My Mother and Grandmother would just season the chicken and toss in the flour. (no eggs). and fry. Delicious, This Soul Food Restaurant in Newark Nj. (Junor's) had a open kitchen when you order your food, and you can see them cooking. They had a big Tub of chicken and a big Tub of flour. I asked the cook, Do you season your flour?? He Said, HELL NO!! I think I insulted Him. Lol.

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