OMG! This was SO tasty! I followed the advice of others and did not egg and fry the chicken. Instead I layed the pieces in a single layer in a roasting pan, sprinkled a little olive oil, then flour, salt, pepper, and garlic powder and cooked the chicken about 15 minutes on 400F. I made one other yummy adustment to the sauce - I added a heaping scoop of creamy peanut butter, stirred well, and poured over the chicken. Frequent basting, about every 10 mins, is important. Also, as others have suggested - line your pan with heavy foil, thje sauce will be very gooey. YUMM!

Reviewed On: Mar. 28, 2011

I made this for a BBQ and everyone loved it! I personally would have preferred a bit more spice in the batter and will correct that next time. Also, it should be noted that this is not a quick dish to make, legs and thighs can take up to 15-20 mins and if you're doing this in small batches, you'll be cooking for awhile. I did my frying in a cast iron dutch oven the grill - hardest part was regulating the oil's temperature. Any more than 350-360 degrees and the batter will burn before the chicken is cooked. Any less and the chicken will absorb too much oil. Also, I did not double-dip, the butterilk was so thick and held so much flour that I felt it unnecessary. The baking powder really makes the batter increase in volume while cooking - don't leave it out! I will definitely make this again but with a bit more spice in the flour.

Reviewed On: Sep. 12, 2010

OMG! This is the most amazing and hearty soup I've ever made. I followed almost exactly but increased a few quantities (I wanted more!). I used 5 different kinds of muchrooms for a more 'wild' flavor. I didn't have chicken broth, used beef broth. I didn't have dill, just left it out. I let it simmer a little longer at the end. You have to try this - so GOOD!!

Reviewed On: Oct. 26, 2009