Reviewed: Oct. 19, 2009

This recipe was outstanding. The BBQ and wocestershire give the chicken an amazing sweet, deep flavor. I didn't have any steak sauce and didn't add anything else to make up for the difference, but it was perfect as it was. Also, I didn't have whole pieces but rather used boneless chicken strips. It was very juicy but cooked all the way through, and it remained juicy even as leftovers. I will be making this chicken for years to come.

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Kurt Witten

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Reviewed: Oct. 3, 2009

Delicious! I used chicken breast since I don't really like the other parts of the chicken. It was great!

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Cheyenne Schweikert

Cooking Level: Expert

Living In: Waxahachie, Texas, USA

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Reviewed: Sep. 26, 2009

This was my first attempt at fried chicken and it turned out great, except a lot of the batter/breading fell off while I was cooking it. I think this was due to my electric skillet though. Next time I will batter/flour it once instead of doing it twice. It was delicious regardless. I let the chicken sit in the buttermilk mixture all day, and I just used chicken thighs because I had them in the fridge. Will defiantly make this again!

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Savage

Living In: Henderson, Nevada, USA

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Reviewed: Sep. 22, 2009

My wife and I loved this recipe!! I used it with thinner cuts of boneless chicken breasts, also used pure olive oil and it was lighter. I added a little Lawry’s seasoning salt too. We will definitely be making this recipe again.

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dkbaker23

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Reviewed: Aug. 31, 2009

I made these for my dad and brother because they don't like faux chicken and they loved them. I used chicken thighs and legs instead of a whole chicken because I didn't feel like cutting it up. Then after dipping 4 large thighs and 4 large drumsticks in the batter and flour mixture, I had atleast half of the liquid batter left. Next time I will use 3 cups of buttermilk and 3/4 cup barbeque sauce. Also, I used a deep fryer and they took forever to cook! I left them in the fryer at 375 F for 20 minutes and they were still pink in the middle so I finished them in the oven at 400 F for another 15 minutes so they wouldn't burn in the oil. Everyone who tried it liked it so I'm sure it was a good recipe but it definitely was a lot of work.

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OSUCook

Cooking Level: Expert

Home Town: Hilliard, Ohio, USA

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Reviewed: Jul. 28, 2009

I really liked this recipe.I had company over and everyone gave it 5 stars.

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kimberliann

Cooking Level: Expert

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Reviewed: Jul. 26, 2009

This tasted strange for fried chicken. I think it was the BBQ sauce.

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Carrie

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Reviewed: Jul. 20, 2009

really good tasting chicken, next time I will not double dip cause the coating was just to much for me I am not a really big fried food eater even though I love it. but overall it was a good tasting chicken

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jketron8

Cooking Level: Expert

Home Town: Norton, Virginia, USA

Living In: Kingsport, Tennessee, USA

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Reviewed: Jul. 13, 2009

It was such an interesting mix of ingredients, I had to try it. I didn't have steak sauce on hand and I used chicken breasts that I cut into "tenders". Kids & hubby loved it. Will definitely try again.

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Lorie

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Reviewed: Jul. 1, 2009

This chicken had a nice crunchy coating, but lacked flavor. I think it needed regular salt in addition to the seasoning salt. Quite disappointing.

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Alice

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Reviewed: Jun. 22, 2009

this was fantastic, followed it and it turned out great, people i cooked for loved it it turned out a golden brown ant was very tasty, i plan to mak again but instead of regular bbq sause i plan on using Famous Dave's Devils Spit to spice it up a bit, i also used chicken breasts cut into chunks for chicken nuggets it was fantastic.

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Newt

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Reviewed: Jun. 21, 2009

I'm not sure what I did wrong, but mine turned out awful. I ended up trying to finish it in the oven. I don't think I've had something turn out so bad since before I got married 16 years ago. I recommend a trial run of this before making it for company.

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teahouselj

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Reviewed: Jun. 15, 2009

I was looking for a great recipe for Fried Chicken with coating that would not be soggy or fall off. I found it. If your coating is soggy you do not have your oil hot enough. I am also not sure why others are criticizing the name of the recipe and docking stars for that. A cook is allowed to name their recipe however they see fit. To heck with all you who think this is not "southern". It is as southern as Hot Sauce and Jambalaya in my book. The coating is a bit messy, but somehow it was all worth it in the end. It is a great, crunchy, and spicy coating. This is not a traditional fried chicken recipe, but it is good and deserving of 5 stars. Thank you Jason!!! When I am in the mood, I will be choosing your recipe.

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cookhealthy

Cooking Level: Expert

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Reviewed: Jun. 11, 2009

Southern Fried Chicken? With BBQ sauce? OK, this rebel will try it. I fried up this mess and wow, this is as southern as KFC... Drop the BBQ and use a good oil and fresh buttermilk. my .02

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TheCigarman

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Oswego, Illinois, USA

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Reviewed: Jun. 10, 2009

I followed this recipe exactly, and it did not turn out. The chicken ended up a soggy mess. Definitely did not have the crunchy exterior that I expected.

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LT

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Reviewed: Jun. 8, 2009

One thing that always annoyed me about fried food was no matter what seasonings I put in, frying seemed to kill them. Not the case with this batter! Now I know the secret is to put the seasonings in the liquid, then dredge in seasoned flour, as well. Thanks for the great recipe!

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Rich S.

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Reviewed: Jun. 1, 2009

I made this last week for my husband wo LOVES my mom's fried chicken. He ate it, but did not say he loved it like he does my mom's. I HATED IT! I switched hot sauce for the bbq sauce like the suggestion of another reviewer. That didn't help it taste better. There was so much "batter" you could hardly taste anything of the spices. It was also VERY MESSY! I will not make this again and will just stick with my mom's recipe.

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obgynrn

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2009

This is the first time I have made southern fried chicken. I didnt have enough buttermilk (only 280ml) but found it didnt matter. The result was fabulous, compliments all round. My boufriend and I like things really hot and spicy so next time I make this dish I will probably do what glittergirl94 did and double the spices

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enny

Home Town: Leeds, Yorkshire, England, U.K.

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Reviewed: May 31, 2009

I made my own butter milk (1T lemon juice/1C milk) and marinated the chicken in the milk mixture and doubled the spices in the flour, but other than that followed the directions exactly. Good stuff!

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