Tuesday, April 05, 2022

Paula Patton Responds to Fried Chicken Outrage

This week actress Paula Patton went viral for all the wrong reasons after sharing her mother's famous fried chicken recipe [click here if you missed that]. 

Paula responds to the outrage...

In a post on Instagram Paula seems shocked that her chicken got so much attention, insisted she washed the chicken more than it appears in the video, and says while she's open to trying other fried chicken recipes, she admits she will still cook it her mother's way, too. 


Anonymous said...

The hilarity of it all.

Anonymous said...

I don't think you "cooked" that chicken. Perhaps "murdered" the chicken a second time is more like it. Go on line dear and find another recipe. Like we all say "No harm, No fowl".

R in NYC said...

She has seen the error of her ways. Chicken lovers rejoice!

Anonymous said...

Omg like even white people look this shit up online. It's one thing to not season it enough, but she seasons it at the wrong time defeating the purpose. It's Malibu beach barbie bimbo chicken

Anonymous said...

Gurl here you go, free of charge, God Bless.

How To Make Crispy, Juicy Fried Chicken (That's Better than KFC)
Yield: Serves 4 to 6
Prep Time: 45 minutes
Cook Time: 45 minutes
• 8 pieces bone-in chicken pieces (about 4 pounds total), preferably 4 drumsticks and 4 thighs

• 2 tablespoons kosher salt, divided

• 3 tablespoons smoked paprika

• 2 tablespoons ground white pepper

• 1 tablespoon garlic powder

• 1 tablespoon ground ginger

• 1 tablespoon celery salt

• 1 tablespoon freshly ground black pepper

• 1 tablespoon ground mustard

• 2 teaspoons dried thyme

• 2 teaspoons dried basil

• 1 teaspoon dried oregano

• 2 cups all-purpose flour

• 2 quarts peanut or vegetable oil, for deep frying

• Equipment
• Measuring cups and spoons

• Large and medium bowls
• 2 wire cooling racks

• 2 rimmed baking sheets

• Tongs, preferably long

• Whisk
• Candy or deep-fry thermometer

• Probe thermometer

• Paper Towels

Large Dutch oven

• Instructions
• Salt the chicken. Place the chicken pieces on a baking sheet and sprinkle all over with 1 tablespoon of the salt. Set aside at room temperature for 30 minutes or refrigerate overnight.
• Make the seasoning blend. Combine the paprika, white pepper, garlic powder, ginger, celery salt, black pepper, mustard, thyme, basil, and oregano in a large bowl.
Season the chicken. Coat the chicken all over with half of the seasoning mixture (about 1/2 cup). Place the seasoned chicken in the flour (you can put the other half of the season mixture in the flour) and shake it up.

• Set up for frying. Place the oil in a large Dutch oven, attach a candy or deep-fry thermometer, and heat over medium-high heat until the oil is 350°F, about 15 minutes. Meanwhile, wash and dry the empty baking sheet the chicken was seasoned on. Line this baking sheet with paper towels and fit with a second wire cooling rack; this will be your cooling station.
• Fry the chicken. Place 3 pieces of the chicken in the oil and fry, using tongs to rotate the pieces every 3 to 4 minutes and adjusting the heat as needed to maintain 325°F, until golden-brown with an internal temperature of 165°F (check by inserting a probe thermometer into the thickest part of the chicken without touching bone), 12 to 15 minutes.
Cool the chicken. Transfer the chicken to the rack on the second baking sheet. Make sure the oil comes back up to 350°F before frying the remaining chicken in 2 more batches. Let cool at least 10 minutes before serving.

Anon said...

Her mom is white so....

ms mac said...

At least she kept a good sense of humor about it. It's not like her mom is Black and taught her wrong. The momma is white and probably taught her to put raisin in the potato salad too.

Anonymous said...

US considers vaccinating CHICKENS to protect from devastating bird flu outbreak (and Paula Patton) that has caused 22 million poultry deaths in America.

Anonymous said...

...then she ran away in tears.

The King Of The Real said...

That was a crime against chicken

Anonymous said...

After cleaning the chicken in vinegar and water, while cutting off the fat pieces and rinsing the slime from under the chicken skin, off, my Mom would put flour in a brown paper bag. Season the flour, in the bag and season the chicken in a lg bowl. She dipped each piece of chicken in seasoned egg, then placed several pieces in the bag, and shook the bag gently. She would have the oil heating up during this process. Her seasons , was mainly Lawrys seasoned salt. She would add extra black pepper, thats it. I remember her placing several chicken pieces in the oil. She would leave the chicken alone and let it fry, on one side, then flip it to the other side until dark golden brown. I don't know how long she fried it for, I just remember seeing her put the cooked chicken in a large bowl lined with paper towels. Each batch of chicken would be place on several fresh paper towels...I don't like to cook, ..I only made fried chicken twice, minus the brown bag....lol

Anonymous said...

Paula, start bringing dessert or Jello Salad Molds to your sons class...before you're hit with a lawsuit. To put it kindly, your mothers chicken recipe is a RECIPE FOR DISASTER. I'm surprised you all survived Sunday dinner, let alone childhood. Your chicken WAS NOT cleaned, seasoned NOR COOKED thoroughly. Do you know how many illnesses one can pick up from undercooked chicken? And the lack of seasoning. Who does THAT?? You obviously didnt spend much time in Big Momma's kitchen. Whats with the frying of seasoning or seasoning of the frypan? THATS NOT what is meant and it only relates to Cast Iron Skillets--and its a whole different subject. Didn't you ever notice the black particles floating in or sticking to the surface of the pan AND the chicken??? You probably had a decent Mom vut a decent cook? Naw. I hope that chicken recipe disaster isnt her only legacy cause the Health Dept called and they want it eradicated.

Anonymous said...

LOL...Love her attitude towards all the judgement out there!!!

Anonymous said...

Great way to shrug off the criticisms..."You do it your way, I'll do it mine." Having said that, I don't eat chicken, but even I knew that season-oil method ain't it. You can cook (something else) for me anytime though, Paula!

Anonymous said...

Did yall see that fresh spot of blood in that chicken, when she peeled the chicken open with her witch fingers? LOL!

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