Reviewed: Dec. 2, 2009

I love this so much! I use a tsp of onion powder in this as well. I pound out three chicken breasts and then did the rest. The family about died! Really good!

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AOSWALT

Cooking Level: Expert

Home Town: Craig, Missouri, USA

Living In: Burr, Nebraska, USA

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Reviewed: Nov. 29, 2009

awesome fried chicken recipe! first time fryer here, just an on-the-fly dinner tonight. we're gonna try to deep fry some dill pickles as well, that should make a tasty dinner! :)

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Inline_Jeepin_Mama

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Reviewed: Nov. 15, 2009

Mmmm good! This a great recipe! I made it today for the first time, and everybody raved about it! I used boneless, skinless chicken breasts that I cut into tenders, substituted a teaspoon chipotle pepper for the Tablespoon of black pepper. Those were my only changes. I'm thinking of trying finely ground corn flakes for the third dip next time for a richer color.

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BQMOTHER

Cooking Level: Intermediate

Home Town: Junction City, Kansas, USA

Living In: Stockbridge, Michigan, USA

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Reviewed: Nov. 15, 2009

Good flavor! This recipe is great for any sport party! your friends will love it!!

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mcclusa

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Reviewed: Nov. 1, 2009

I just fixed this and it was Wonderfull!! The batter did not fall off in the deep fryer as others have. I will not use any other chicken recipe. This one is here to stay.

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christie

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Reviewed: Nov. 1, 2009

Entertained some friends from North Carolina who were feeling homesick and missing fried chicken. This recipe is the best fried chicken any of us had ever tasted. I made it exactly as written, but added some cayene pepper.

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smokedfoodsrock!

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Reviewed: Oct. 3, 2009

Very good. It fries up cripsy. Not too messy. My only complaint is that it is very bland. I will certainly use this receipe again, but will add more spices.

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Shelley J

Home Town: Cedar Rapids, Iowa, USA

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Reviewed: Sep. 13, 2009

I have never battered chicken before frying it but I am sure glad I read this recipe and tried it tonight! I usually just dip in flour, egg, flour again and fry but I wanted to try something different as to make a thicker crust on the meat. The crust was so crispy and delicious and the chicken was moist and melted in your mouth! I will be using this recipe every time I fry chicken now and can see myself using it on veggies, too.

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shanynbananyn

Cooking Level: Expert

Living In: Conyers, Georgia, USA

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Reviewed: Aug. 30, 2009

These were in a word...YUMMY! I used boneless skinless breasts cut into strips and made chicken tenders, cooked 4 - 6 minutes per side, other than that the recipe was followed exactly. Both my kids and bf said they were the best chicken tenders they ever had. I've made them twice now and both times the crust was crispy and the chicken juicy. I plan on using the batter recipe on perch and possibly country fried steaks. Thanks for the recipe!

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kwhite

Cooking Level: Intermediate

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Reviewed: Jun. 14, 2009

This was definitely crispy. I think next time I'll use more spices. I also think I'll try boneless chicken next time, that would make it pretty close to perfect!

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Linda Lou

Cooking Level: Expert

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Reviewed: Jun. 5, 2009

Good recipe. Needed more spices though. Will make next time with more spices and more salt. Very crispy coating will save this for all time favorite

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jojo quas

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Dearborn Heights, Michigan, USA

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Reviewed: May 21, 2009

Very good batter, need to add water to it because it thickens quickly. Good cold and the next day as well. Only problem was the seasoning was not strong enough. Will cook it again but add more seasoning to the batter.

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Lee

Cooking Level: Expert

Home Town: New York, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: May 14, 2009

This chicken was a little bland. The crunchiness was great, but it needs more spice.

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: Apr. 27, 2009

This was the best fried chicken recipe I tried so far. I will continue to use this. Make sure you use enough paprika and you won't need extra spice. Instead of dipping it into 2 bowls I put the egg in one bowl and the flour mix in the other. Dipped in the egg, then flour and again, coating it twice. Super crispy! Also try to let the chicken sit for about 20 minutes before frying it. The coating will have a chance to set better to prevent it flying off.

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Julie

Cooking Level: Intermediate

Home Town: Bristol, Rhode Island, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Mar. 13, 2009

My search is over!This is the best homemade beer batter recipe around. I threw out all my other batter recipes. This one is a keeper!!

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foodjunkiemama

Cooking Level: Expert

Living In: Boston, Massachusetts, USA

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Reviewed: Feb. 20, 2009

Quite simply the best and easiest fried chicken recipe I have ever found. Very flavorful and makes GREAT leftovers (I used chicken tenders!!)

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GTURLEY

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Reviewed: Jan. 5, 2009

I gave this 4 stars only because it wasn't at all spicy. It "was" the best crust I have ever tasted on chicken, just needed a little more salt. I was trying out my new deep fryer with this and I will have to play with the cook times. When the crust was done to perfection, the chicken was still raw in the middle. I made drumsticks with this coating and everyone loved the chicken once I put them in 375 degree oven for a 1/2 hour. I will definitely make this my permanent recipe for fried chicken.

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rookiecook

Cooking Level: Intermediate

Home Town: Dayton, Tennessee, USA

Living In: Alta Loma, California, USA

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Reviewed: Dec. 23, 2008

This has to be the crispiest chicken I've EVER fried!!! One thing though , I used a small amount of Lawry's seasoning salt, some cayenne pepper (LOVE cayenne pepper) and lemon pepper in the dry flour batter because my first batch came out pretty bland. Otherwise, this is the best!!!

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Rani C.C.

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Reviewed: Nov. 3, 2008

This is the best fried chicken I have ever eaten!!! It was so crispy. I cant wait for the oportunity to make it again. We did not have the mess that everyone talked about. We dont deep fry in the house so I set a table up outside and placed the dry ingredients in a brown paper bag and the wet ingredients in a bowl. The only cleanup was the bowl and the deepfryer. The best!!!

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Kristin

Cooking Level: Intermediate

Home Town: Winchester, Virginia, USA

Living In: Goochland, Virginia, USA

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Reviewed: Oct. 2, 2008

I first used this recipe with pork loin chops - excelant! I believe that this could serve it's purpose with anything that is deep fried, meat or veggies. Thanks, Laramie

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Laramie Hayden

Cooking Level: Expert

Living In: Canon City, Colorado, USA

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Triple Dipped Fried Chicken

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