Great recipe - especially like the addition of cayenne and hot sauce - it gave the chicken some zest without being over powering. I also used a red/black pepper blend in the flour, which gave it extra flavor. I used a whole chicken, cut up and fried my pieces in my electric skillet and then transferrred them to a hot oven 350-375 to finish cooking. I also brined the chicken pieces in an ice water/salt bath (so they would bleed) for about 40 minutes before putting them in buttermilk - because of the salt water bath, I omitted all salt. Will definitely be making this again! Thank you.

Reviewed On: Nov. 6, 2009

We really enjoyed this - very simple and easy to make, great flavor without being dry and crumbly like so many cornbreads are. I used Bisquik and added about 3T of buttermilk powder, I added about 3T extra cornbread too. To avoid having it crumble and break apart, allow it to sit for about 10 minutes from the oven, slice and allow to rest another 8-10 minutes before removing from the pan.

Reviewed On: Nov. 6, 2009

This is a pretty good start, however needs some improving in my opinion. The Old Bay called for is way too much - also, when steaming the shrimp, make sure to "steam" - not boil them. Use a colander inside a large saucepan. I make mine using 12oz. of beer such as Fat Tire Amber Ale or Corona, about 3/4 cup of water, 3T Old Bay and 1/4 white vinegar - bring to a fast boil and reduce to simmer. I also sprinkle a little Old Bay and Zatarain's Blackened Seasoning and a bit of Lemon Pepper over the shrimp - then into the colander (over the gently boiling beer/water/vinegar) they go. Cover and steam depending on size of shrimp. I use fairly large size and will keep the liquid on a low boil so the shrimp steam just until tails begin to curl. Chill or serve immediately.

Reviewed On: Sep. 11, 2009