Reviewed: Aug. 28, 2007

We enjoyed the flavor that the buttermilk added, but I used more than one cup for 3 chicken breasts. I added garlic powder and more pepper and needed a little more flour to coat well. I used 1% milk and no water in the gravy.

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Aug. 5, 2007

This is real good. I use milk for a thinner crust than buttermilk. Wasn't crazy about the gravy though. I noticed another poster said to skin the chicken...Traditional Fried Chicken in NO WAY should be skinned. That is some new psuedo-healthy idea and really defeats the purpose of fried chicken altogether.

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SophieLee

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Reviewed: Jul. 26, 2007

I put an egg in with the buttermilk and marinated it for a couple hours in a plastic bag using boneless skinless tenerized chicken breasts. I added a quarter teaspoon of garlic pwder and a couple dashes of paprika into the flour mixture. I made the gravy dumping off all but a couple Talbespoons of the grease, 2 large Tablespoons of flour, and added one chicken bouillon cube, 2 Cups 2% milk and no water, it was great. Kids and adults loved it.

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Helen

Cooking Level: Expert

Living In: Athens, Illinois, USA

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Reviewed: Jul. 25, 2007

This was wonderful! I soaked my chicken overnight in the buttermilk. Super good! Loved it!

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VeggieBalls

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Grass Valley, California, USA

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Reviewed: Jul. 16, 2007

I tried this Recipe and it is a bomb! One thing is don't use chicken with the skin on!They don't tell you this in the Recipe. I used skinless breasts and skinned leg's the breast's kinda burned(You gotta watch them closely!) The leg's ended up with all the coating falling off! Make sure you skin it before hand or the coating fall's off! The gravy turned out like ! You definetly need more than a 1/4 cup of dripping's. I would delete the milk it's just too much liquid with the water involved.

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pizzaman

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Reviewed: Jul. 6, 2007

The best chicken I have ever made. My family of 5 cleared it out and there was no leftovers wc was a 1st. Thanks for the wonderful recipe.

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ITALIANMOMOF3;)

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Jul. 5, 2007

my family loved it! I would maby add some more spice but still great. i could taste some oil i might just pre cook the chicken the the night before hand, than fry the chicken but over all great!

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BevM

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Reviewed: Jun. 17, 2007

Needed to add a ton of salt, think I ight add some poultry seasoning if I make this again.

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Luvs2Cook!

Cooking Level: Expert

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Reviewed: Jun. 10, 2007

I haven't made fried chicken in a long time because usually all my crispy skin falls off and ruins the chicken. This was EXCELLENT! I added paprika, poultry seasoning and garlic salt to the flour mixture for the chicken and used the leftover flour to make the gravy but otherwise followed the recipe and it was delicious. However, it did NOT take 40 minutes--more like 30, and if I'd left it longer it would have burned. Following the lead of another reviewer, I turned the heat down and left the lid off to keep the chicken crispy. We'll be having this one again! Thanks!

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W. Pike

Cooking Level: Expert

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Reviewed: May 23, 2007

I used boneless chicken breasts and found this to recipe to be quite flexible with boneless chicken. The buttermilk did a fantastic job at keeping the chicken hydrated and moist even after the cooking time. We enjoyed glazed carrots and stuffing with our chicken and were all left feeling very satiated! I definitely look forward to using this recipe again with bone-in chicken as called for. Great recipe, thanks!

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Lonna Brown

Home Town: Virginia Beach, Virginia, USA

Living In: Brunswick, Georgia, USA

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Reviewed: May 7, 2007

I have made this recipe for years and my family loves it just the way it is. If you are going to keep this chicken warm in the oven, just keep the lid off slightly so it doesn't get soggy. I also crimp up tin foil for the bottom of the pan so that the oil can leak out if there is any excess.

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Jackie ...from...Saskatchewan!

Cooking Level: Expert

Home Town: Bruno, Saskatchewan, Canada

Living In: Eston, Saskatchewan, Canada

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Reviewed: May 2, 2007

I thought it was tasty. I didn't use as much chicken so the cook time was much faster. Don't let it sit too long on one side...it might burn some.

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Ellie

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Reviewed: Apr. 25, 2007

This was very good. I used a pound of boneless skinless chicken breasts and just cut each of them in half--I only cooked them about 10-12 minutes per side total, and didn't cover them, as per one of the reviewers instructions. I also added a little extra salt afterwards. We will definitely be making this again.

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oatmeal

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 22, 2007

Great Recipe I didnt actually cook the chicken part of it I have never been able to make gravy but i tried the recipe you posted for the gravy and it turned out wonderful !! Thanks

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Mommygot2angels0005

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Reviewed: Feb. 10, 2007

This is a good recipe for that down-home taste. My only complaint is that putting the lid on to simmer causes the crisp skin to become soggy and greasy. The second time I made this recipe, I just lowered the heat slightly to prevent burning while the chicken cooked through, and it was perfect!

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sandstra

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Reviewed: Feb. 6, 2007

A little greasy but I think I may have used to much oil.

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jamie278ca

Home Town: Calgary, Alberta, Canada

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Reviewed: Jan. 18, 2007

A moist and flavorful way to do chicken, especially keeping it so simple. The gravy was nice too. Reminded me of good old home cooking.

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Cathy G.

Cooking Level: Expert

Home Town: St. Catharines, Ontario, Canada

Living In: Thorold, Ontario, Canada

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Reviewed: Dec. 6, 2006

This was excellent. Very moist.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Nov. 16, 2006

Really nice. This was my very first attempt at fried chicken and I was quite happy with it. Thanks.

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Kim~In~Canada

Cooking Level: Expert

Living In: Charlottetown, Prince Edward Island, Canada

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Reviewed: Oct. 22, 2006

My family loved this recipe! It was a very comforting meal to eat together, and we all thought it was very delicious. Next time I may add some of my favorite spices/seasonings.

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Diana

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Buttermilk Fried Chicken with Gravy

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