The reviewer gave this recipe 5 stars. This recipe averages a 3.72 star rating.
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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The reviewer gave this recipe 2 stars. This recipe averages a 3.72 star rating.
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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Cooking Level: Intermediate

Home Town: Lawton, Oklahoma, USA
Living In: Mesquite, Texas, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.72 star rating.
Reviewed: Mar. 16, 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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The reviewer gave this recipe 3 stars. This recipe averages a 3.72 star rating.
Reviewed: Jan. 13, 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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 3.72 star rating.
Reviewed: Dec. 30, 2007
Outstanding recipe.
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Cooking Level: Intermediate

Living In: Livermore, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.72 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 3.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 3.72 star rating.
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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Cooking Level: Beginning

Living In: Beaufort, South Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.72 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 3.72 star rating.
Reviewed: Sep. 24, 2007
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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Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.72 star rating.
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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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 3.72 star rating.
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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Cooking Level: Expert

Living In: Vacaville, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.72 star rating.
Reviewed: May 31, 2007
Amazingly delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 3.72 star rating.
Reviewed: May 14, 2007
Made Some Fried Chicken tonite.. Although i had never amde fried chicken i thought the recipe seemed easy enough.. boy was i wrong you definately need a thermostat.. my fisrt few pieces werent fully cook and a lil over golden brown so threw them in the oven .. eventually i got it.. not as pretty as the picture but good enough.. ill try this recipe again AFTER i buy the thermostat
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Cooking Level: Intermediate

Home Town: El Paso, Texas, USA
Living In: Studio City, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.72 star rating.
Reviewed: Apr. 16, 2007
This was very good. I soaked the chicken in the buttermilk mixture like others said. That helped the flavor get down into the meat. I think I'll keep using this one for a while.
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Photo by KIK_IT2

Cooking Level: Expert

Home Town: Martinsville, Illinois, USA
Living In: Roseau, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.72 star rating.
Reviewed: Apr. 12, 2007
This is wonderful chicken and will be on my table often. I also marinated overnight in the buttermilk mixture. This is real Southern fried chicken like my grandmother used to make! I found 375 too hot so cooked at 300. Thanks for sharing this one!
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Cooking Level: Intermediate

Home Town: Orofino, Idaho, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 3.72 star rating.
Reviewed: Mar. 6, 2007
I felt this recipe would've been better if i used a deeper pan to fry the chicken in....although my wife loved the batter...i dont think it would have made a difference to the taste.....alot of seasoning and i didnt taste flavor in the chicken itself
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Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.72 star rating.
Reviewed: Feb. 22, 2007
I subbed white rice flour for the all purpose flour and this recipe kicks butt!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 3.72 star rating.
Reviewed: Jan. 13, 2007
Kiss the chef! This was fantastic spicey, moist, juicy on the inside, fried chicken when marinated overnight as suggested. It looks great too. I had to stop the kids from eating it all before it hit the dinner table. No leftovers and not a word during dinner good. That's a five star when the kids are quietly shoveling.
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The reviewer gave this recipe 5 stars. This recipe averages a 3.72 star rating.
Reviewed: Jun. 25, 2006
Absoolutely wonderful! I fixed this for a family gathering and it was obviously a big hit. I couldn't cook it fast enough, they were standing in line waiting for it to come out of the deep fryer. The second time I fixed it, I wisened up and made it the night before and it was delicious served cold. Thanks for a wonderful recipe.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Tampa, Florida, USA
Living In: Knoxville, Tennessee, USA

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