Unbelievably good. I also soaked the pieces in salted ice water, my grandmother told me that trick long ago. I soaked thighs and drumsticks only for about an hour. The key to getting the flour to stick is to let the chicken sit for a little while before you fry it. And also, double dip the pieces. Shake them once in a large plastic bag, and let them sit for about a half hour. The flour coating will look like it's almost being absorbed by the chicken skin. Then right before you put the chicken pieces into the hot oil, dip or shake them again. VERY crispy and delicious. Husband didn't even stop eating to comment, he just tackled the drumsticks then moved on to the thighs. I cooked six pieces and managed to snag one thigh. I think that is a resounding endorsement.

Reviewed On: May 3, 2011

Delicious. I don't always use maple sausage but it is good either way.

Reviewed On: Apr. 11, 2011

This is fantastic. I make two changes; I don't drain the tomatoes, and I add a bay leaf or two. It tastes great with some Grade B maple syrup over the top when you serve it.

Reviewed On: Feb. 22, 2008