Reviewed: Sep. 10, 2009

I marinated the chicken in buttermilk all day and added a couple glugs of Frank's Red Hot Sauce. Kelly absolutely loved this chicken.

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TheCircle

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Reviewed: Aug. 8, 2009

Great results! I took the advice of some other reviewers and left the cover off. I also had to use 2 frying pans. Tasty and crispy! This recipe is a keeper!

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Kerrie

Cooking Level: Expert

Home Town: Bayonne, New Jersey, USA

Living In: Lebanon, New Jersey, USA

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Reviewed: Jul. 9, 2009

A bit too much work for me, and a lot of mess. It tasted pretty good though. I don't think that it needs to be dredged twice, and the leftovers did not taste good at all.

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Monkeyleigh

Cooking Level: Beginning

Home Town: Manteca, California, USA

Living In: Brooklyn, New York, USA

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Reviewed: Apr. 19, 2009

Pretty good. I think next time I'll only fry for a few minutes to give a crispy outside, then bake. It tasted very fatty.

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Burns

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Reviewed: Mar. 25, 2009

i absolutly found this recipe delicious. however I altered it a bit. i used a deep fryer and I added my own seasonings, because it sounded bland. I used italion seasoning, garlic salt and seasoning salt, and pepper.This is the first time i made a fried chicken and my crust didnt come off...must be because of the buttermilk? I didnt make the gravy this time, but i definitly will next time! yum

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phyllicia mae

Cooking Level: Beginning

Home Town: Marion, Ohio, USA

Living In: Akron, Ohio, USA

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Reviewed: Jan. 15, 2009

Perfect! Simply perfect!

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ThaChocolateDiva

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Reviewed: Jan. 6, 2009

I was totally surprised at how tender this chicken was! I marinated it for about 4 hrs in the buttermilk and added cayenne pepper and poultry seasoning to the flour mixture. Turned out very flavorful and very tender! Also, I just cooked it on med heat until it was done, didnt cover and reduce heat for 45 minutes as I wanted the chicken to stay crispy. The gravy was so easy to do too.

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SLOHAIR

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Reviewed: Oct. 5, 2008

Wonderful! I cooked the chicken pieces in my CoolDaddy and they came out superb!!

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Dawn in CT

Cooking Level: Intermediate

Home Town: Southbury, Connecticut, USA

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Reviewed: Sep. 23, 2008

This chicken was so GOOD!!! The gravy is also great. I did not cook as long as stated, as I used chicken breasts that I had (not a whole chicken), but it was so delicious.

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JRN

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 16, 2008

Gravy was bland. Also, the flour needs to be seasoned up a bit.

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Bill

Cooking Level: Expert

Home Town: Chelmsford, Massachusetts, USA

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Reviewed: Aug. 14, 2008

Aweesome , crispy and savory! I DID NOT simmer for time stated....that just seemed far too long....and I did not cover. I served with honey glazed carrots and roasted potatos.

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t_jones

Cooking Level: Intermediate

Home Town: Del Mar, California, USA

Living In: San Diego, California, USA

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Reviewed: Jul. 14, 2008

In theory this was a good recipe and I was very excited about it half way through and then I cut into raw chicken. The outside was almost burnt, while the inside was still uncooked. I didn't even have the oil too hot. I heated it on a temp of 5 and then turned it down to 4 for the 40 minutes. I had to end up putting it in the oven to finish cooking it and the crispy outside was way overdone by the time the chicken was cooked. I can't imagine I did anything wrong. I plan to try it again, but perhaps lower the temperature even more and use smaller pieces of chicken.

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ATLMICHELLE

Cooking Level: Expert

Home Town: Southington, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 4, 2008

I soaked my chicken overnight. Used Alton Brown's recommended fried chicken spice mixture (I have it premixed so don't remember what's in it) instead of just salt and pepper. The cooking instructions were weird but I went along with it until the cover on the pan started making my crust soggy then I removed it. I chose to use all milk in the gravy. I tried to follow the recipe but I ended up changing everything, sorry! All in all it was a winning meal, therefore I gave it 4 stars.

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Tricia Jaeger

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: San Diego, California, USA

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Reviewed: Jun. 1, 2008

This made some of the best fried chicken we've eaten. Just like Nini used to make. I was using boneless breasts so I didn't cover it or need to cook as long as specified. I did use chicken broth instead of plain water on the gravy. This made plenty of gravy for mashed potatoes too! Definitely a keeper! Thanks, this is awesome.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Mar. 18, 2008

The buttermilk gives the chicken a very nice flavor. I did not use a lid to cook chicken though. Thanks for the recipe.

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GAPEACH12

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2007

This was a huge hit at my home. I followed the suggestions of Helen and it turned out great!!! Next time I'll try chicken strips. Thanks for a great recipe!

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FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Nov. 25, 2007

I have to say this hit the right spot and was really really good chicken was most and not dry. I add some seasoning but it was very good just the why it was so Thanks so much for posting the best chicken,gravy recipe at lease I think it is and I just know others will 2. Terry137

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Reviewer:

Bucket of cookies

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Nov. 5, 2007

Excellent fried chicken! I followed the recipe as printed except I didn't put as much water in the gravy but just added enough to keep it smooth. Served with fresh green beans and homemade buttermilk biscuits and it was a big hit with the family.

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ZUEBEE

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Clarinda, Iowa, USA

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Reviewed: Oct. 10, 2007

Delicious! My household enjoyed this dish especially.

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little italy

Cooking Level: Intermediate

Home Town: Chadbourn, North Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Aug. 29, 2007

Really good, I added a few more seasonings to the flour, such as garlic powder, cayenne pepper, paprika and onion powder, and for the gravy I use chicken broth in place of the water sometimes, it adds a different flavor. I also think letting your chicken rest in the buttermilk overnight adds something to the final outcome. Great fried chicken dish!!!!.

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