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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Just made this yesterday. Couple of suggestions: I tried the "double breading" this recipe...