Reviewed: Aug. 21, 2008

Im sorry but I did not care for this at all, It has too little flavor! and was very dry. I will not make agian.

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Stacy J

	Cooking Level: Expert Home Town: Orem, Utah, USA Living In: Holladay, Utah, USA
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Reviewed: Aug. 11, 2008

This reciped tasted very good! However, I, too, had problems with getting the batter to stick to the chicken. I will not double dip them next time. And, I will probably just left them marinate overnight in the buttermilk mixture. Overall, it tasted awesome and I'll make it again!

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Kassie

	Cooking Level: Intermediate Living In: Madison, Tennessee, USA
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Reviewed: Aug. 4, 2008

The instructions for this recipe are pretty poor. Definitely do NOT try cooking this at 375 degrees - you'll get raw inside and burnt outside. The flavors are good but do NOT try to double dip. This recipe is very messy and was more of a pain than what it was worth. We've found much better results frying chicken with just a dry coating of flour and your favorite seasonings.

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Dolphins Fan


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Reviewed: Jul. 13, 2008

Awesome!! This recipe is the closest I have ever come to how my grandmother use to make it. I soaked it for several hours in buttermilk & did not double dip it. It turned out PERFECT!!!!!!

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Soldier'sWife


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Reviewed: Jul. 12, 2008

Everybody loved this recipe!!! Even my picky boys. I did marinated the chicken in the buttermilk mixture overnite, it was very tender and juicy. Definitely try using peanut oil and keep the temp around 300F. I only made legs and breasts, but everything turned out great! THANK YOU!

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erin


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Reviewed: Jun. 3, 2008

The breading was really good, but the directions were very poor. Cooking until golden brown on both sides does not get the inside of the chicken near the bones cooked at all and for someone who's new at cooking (like me) those instructions were very misleading. Even using boneless chicken, the inside still wasn't cooked thoroughly.

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Ginger Clark

	Cooking Level: Intermediate Home Town: Lawton, Oklahoma, USA Living In: Mesquite, Texas, USA
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Reviewed: Apr. 28, 2008

As I am not a huge fan of any sort of bone-in meat, I used Chicken Tenders for this recipe and thought they turned out really well. I marinated my meat in the buttermilk mixture for a few hours. The tastes of the sauces really came through and the batter stuck really well to the meat. I highly recommend trying this and will use this again!

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Khristin

	Cooking Level: Intermediate Home Town: Mooresville, North Carolina, USA Living In: Charlotte, North Carolina, USA
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Reviewed: Mar. 18, 2008

I did not like this recipe at all. I found the batter too think and it was extremely difficult to cook in the frying pan. I am a "newer" cook so perhaps and this was my first attempt to make fried chicken so maybe someone with more experience would have better luck.

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swallac7


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Reviewed: Jan. 14, 2008

Has great flavor if you can keep the chicken from burning. I followed the rec to the "t" and the chicken burned as fast as I put it in the grease. So I tried baking it for 15 minutes at 400 then frying to try and keep a nice light color to the coating. Worked out much better and I didn't get that scorched flavor!

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ErickaLee714

	Cooking Level: Expert
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Reviewed: Dec. 30, 2007

Outstanding recipe.

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3daisys

	Cooking Level: Intermediate Living In: Livermore, California, USA
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Reviewed: Nov. 29, 2007

This was a really good recipe. I did one thing different. I put chicken in flour - egg- flour egg then into a bowl of potato chips that i had crumbled up. It gave it an extra crispiness. The next time i make this though i will put more seasoning in the flour. It was kind of bland, but other than that, the batter was great.

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ally


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Reviewed: Nov. 17, 2007

I liked the flavor when it was done. I think the liquid mixture could be cut in half because I had so much left over. Little messy, but hey it was tasty.

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Chris


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Reviewed: Nov. 11, 2007

i loved the flavoring given to the chicken, i didnt have good luck frying but it was operator error. great recipe

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queenjonesie

	Cooking Level: Beginning Home Town: Rancho Cucamonga, California, USA Living In: Beaufort, South Carolina, USA
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Reviewed: Sep. 28, 2007

It was a very good recipe but the breading didn't stick that well.I'll have to follow the one lady's advice about puttine it in flour first then the mixture and then flour other than that it was awesome

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jsbahouth


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Reviewed: Sep. 21, 2007

batter coated chicken nicely. Family enjoyed the flavour but never wanted the leftovers, considering the effort and mess.

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rent

	Cooking Level: Intermediate Living In: Toronto, Ontario, Canada
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Reviewed: Jul. 27, 2007

perfect fried chicken. just lower the heat some, I fried mine at 330 and it came out perfect. I also use self rising flour and the coating is just so crunchy. Marinated it overnight and it was perfect.

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KATHY824

	Cooking Level: Expert Living In: Vacaville, California, USA
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Reviewed: May 31, 2007

Amazingly delicious!

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