Just made this yesterday. Couple of suggestions: I tried the "double breading" this recipe suggests--dip in sauce, in flour, back in sauce, back in flour, and found my chicken was WAY over breaded. Last half of my chicken pieces, I only "single breaded". This breading/sauce combination was FABULOUS, however!! LOVED the spike from the BBQ with the buttermilk. Also, I got a pre-cut chicken from Wal-Mart and the breast/ribs sections were really big. When I make it again, I will cut the chicken myself, as the large pieces were unable to cook through before the breading started to burn. Ended up pulling the breasts out and finishing them in the oven (still tasted pretty darn good, though!). Cut the rest of the meat into smaller pieces before frying. Even with all the problems getting the meat to cook, it got GREAT reviews from my company!! And it reheats in the oven the next day very nicely. Overall, GREAT fried chicken recipe!!

Reviewed On: May 26, 2009

IGNORE THE PICTURE! The picture with this recipe makes you assume these will be really thick, doughy pancakes and they are not. That said, they are still really good. I am cooking them for the first time right now. I used a very hoppy beer and had to add over 1/4 c. flour to my batter, and the pancakes are still pretty thin. It seems from reading the reviews this is a common problem with the hoppier beers. Next time I may try a soda, as that appears to work out better for people. I have been tasting as I've been working, and these taste wonderful! I made a blueberry syrup from scratch to go with this, and can hardly wait to finish them to sit down and enjoy!

Reviewed On: Jan. 31, 2009

This recipe has been around forever because it is so tried and true. My momma and my momma's momma all used to make this recipe all the way back since they started making powdered Ranch dressing and processed cream cheese. It is the easiest thing to throw together, and for some reason everytime I take it anywhere people just rave about what secret ingredients must be in it! They always guess garlic or something fancy, and they never believe me when I tell them how easy it is! Recently I discovered a new cracker that absolutely makes this cheeseball, and I haven't been able to go back! Ritz came out with these new half-pretzel, half-Ritz crackers, and they are FANTASTIC with this cheeseball. They make a great thing even better--try it out! Our family also always serves this with summer sausage cut into little triangles to go on the regular Ritz or Triscuit crackers with the cheese. The summer sausage adds something I think. Also, I have made this with regular cream cheese, 1/3 fat and fat free, and I find the 1/3 fat is a good middle ground for a healthier choice. The fat free tends to not stand up as well as a "ball". Although the fat free does make for a decent stiff cheese dip. Great recipe!!

Reviewed On: Jan. 28, 2009