Reviewed: May 29, 2009

I added extra seasonings. It was kinda bland. I added garlic salt, onion powder and lots of black pepper. This is a good base recipe.

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SHAY10

Cooking Level: Intermediate

Home Town: Fostoria, Ohio, USA

Living In: Bowling Green, Ohio, USA

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Reviewed: May 29, 2009

The base recipe is a good start, next time I will add additional seasoning to bring out the flavor more.

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Leslee

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Reviewed: May 26, 2009

For me it was too greasy, maybe I didn't fry it hot enough

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cindylea13

Cooking Level: Intermediate

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Reviewed: May 26, 2009

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!!

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Rachel<3'sCooking!

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Reviewed: May 25, 2009

I have a question. I'm eager to make this recipe but don't have buttermilk on hand. Would it be the same if i make buttermilk with milk and lemon juice? I've done that for bran muffins and they turn out great! Please help, i've already cut up the chicken!!!!

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nan

Cooking Level: Expert

Living In: Beaverton, Ontario, Canada

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Reviewed: May 25, 2009

Southern Fried? Not really. More of fried chicken with a twist. I don't deep fry, buttermilk, salt, pepper, and flour. TEXAS PETE HOT SAUCE was mentioned and is my favorite hands down! I use a deep iron skillet and Crisco oil. MH heat and turn when it reaches desired brownness. To vary off this original, I will add a little onion powder to the flour. Texas Pete, and iron skillet is the trick.

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Chef Dan George

Cooking Level: Expert

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Reviewed: May 24, 2009

As far as ingredients go this is not true southern fried chicken. Might want to rename it Southern BBQ Fried Chicken

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JENNIFER63

Cooking Level: Expert

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Reviewed: May 24, 2009

Just read this recipe. It is a lot like a recipe I found on America's Test Kitchen. Will try it since I love fried chicken. Oh, and for cooks who don't mind getting their hands dirty just try to press the coating on the chicken pieces with your hands. I know it's messy but it helps the coating adhere to the chicken. Good eating everybody ! Rated it a 4 star cause it sounds pretty good.

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Dominique

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Reviewed: May 24, 2009

This most certainly is NOT Southern Fried Chicken. REALLY, get real.

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James111

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Reviewed: May 24, 2009

This sounds like how I do it except instead of bq sauce... try Texas Pete hot sauce. My brother works in a upscale restaurant here they use the texas pete and it's the best I have ever had.

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Camille

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Reviewed: May 13, 2009

I gave this recipe a one for taste and procedure. This was very messy and the chicken had no taste whatsoever. I would've thought with all the seasonings, this chicken would come close to KFC. Will not try this again.

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dainty39gm

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Reviewed: Mar. 30, 2009

for all the things that you add, there wasnt much flavor... will probably not make again

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amy

Home Town: Chicago, Illinois, USA

Living In: Woodstock, Illinois, USA

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Reviewed: Mar. 19, 2009

With all the seasonings, I still couldn't taste it, will not make again.

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Nurse Thompson

Cooking Level: Intermediate

Home Town: Cameron, Texas, USA

Living In: Temple, Texas, USA

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Reviewed: Mar. 12, 2009

I made this recipe tonight and it was really good I would recommend this recipe. I made mine with chicken breast.

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Tammy

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Reviewed: Mar. 2, 2009

I don't care for fried chicken but my husband loves it. For his Birthday I made him this recipe. He loved it! So I tried a bite and was surprised how moist the chicken was and what a great flavor the coating had!! It was an easy recipe and tasted great.

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Amy

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Reviewed: Nov. 17, 2008

I have to admit, this is a great recipe! I soaked the chicken overnight in buttermilk, made a difference in the moistness. I added a couple of spices that others had mentioned; 1 tablespoon celerysalt,1 tsp. oregano, 1 tsp tyme, 1 tsp. ginger and to the buttermilk mix a tablespoon yellow mustard and then omitted the steaksauce(didnt have it). I fried the coating golden brown and then cooked it off in the oven, finger lickin'good!

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MaryAnn

Cooking Level: Intermediate

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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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A Southern Fried Chicken

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