Reviewed: May 14, 2009

Yum! I was worried it would be bland, so I added some BBQ sauce before dipping in the potato mixture and I used seasoning salt instead of poultry seasoning. Delicious, fried up nice and crispy!

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mukaikubo

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Reviewed: May 4, 2009

If you want a really good flavor season the cicken before you put it in the buttermilk as well as seasoning the breading.

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thughett

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Reviewed: Apr. 28, 2009

Dissapointed! I think I added too much of the potato mixture.

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Annie

Home Town: Detroit, Michigan, USA

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Reviewed: Feb. 15, 2009

Fantasticconcept, makes great porkchops also.Always pound breasts if large and cut in half & pound pork chops thin before marinating Anyone who really cooks, knows to adjust amounts and seasonings to their own tastes. for all recipes Try crushed saltines,rice krispies, or breadcrums with half flour for differnt coatings We do like the potato flakes I add seeasonings like garlic powder and 1 teaspoon more salt this recipe makes economical pork steaks tender and terrific! Thanks!

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tina

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Reviewed: Dec. 2, 2007

I thought I followed the recipe carefully, but I had the following problems: 1. breading needed more seasoning. If I were to make again, which I probably won't, I would definitely add more herbs & spices. 2. breading did not stick when I fried. 3. recipe called for 1/2 cup of oil, which was not nearly enough to cook. I tripled the amount of oil, which helped because I didn't have to continually turn the chicken, thus causing the coating to fall off. I don't think I will make this recipe again.

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lilcinboise

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Reviewed: Jul. 10, 2007

I used celery salt instead of regular salt and added a tsp of onion powder and BAM! It's incredible!! I also used boneless/skinless breasts ponded flat instead of whole chicken pieces.

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aspenhall

Cooking Level: Expert

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Reviewed: Apr. 5, 2007

Needs more spice

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SuzyQ

Cooking Level: Intermediate

Home Town: Albuquerque, New Mexico, USA

Living In: Orange, California, USA

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Reviewed: Feb. 15, 2007

This was really good, the coating was perfect. Well worth buying buttermilk instead of the cheating method of adding lemon juice or vinegar to sweet milk.

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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: Oct. 19, 2006

buttermilk is the bomb diggity. makes for very good fried chicken

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Woody

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Reviewed: Jul. 8, 2006

This was a little more time consuming than I originally had planned but the end result was worth it. My family loved it.

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SNTWODOG

Cooking Level: Beginning

Living In: Fairbanks, Alaska, USA

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Reviewed: Aug. 19, 2004

I'm sorry to say, this was'nt very good. Very bland,I added ALOT of spices to try to perk it up and nothing seemed to help

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PAYTON34

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Reviewed: May 29, 2004

The recipe is somewhat bland. I'd suggest adding pepper sauce (Tabasco, etc) to the buttermilk. Also, to make it quicker (and unfortunately change Kathy's recipe somewhat!) is to mix cornmeal with crushed potato crisps. Because they are salty, not extra salt might be needed. Try a cheese-and-onion flavour. AND: don't fry. Pack in an oven dish and bake, drizzled with a little olive oil. This way the covering won't come off either.

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DEONI

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Reviewed: Jul. 22, 2002

This was ok. I thought it tasted bland. Used boneless skinless breasts and dipped in egg to keep coating on. I won't make this again. My husband liked it though.

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CSANDST1

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Reviewed: May 30, 2001

it was alright, bt i had expected it to be better and it took much longer than i had time for.

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ALYSSIA

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Reviewed: Jan. 12, 2001

This recipe was good. The batter fell off the chicken, but I think that that was my fault, all in all very tasty.

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ANNISHIA

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Reviewed: Mar. 13, 2000

Wonderful! The chicken was incredibly moist and overall had a great flavor. This is also the only fried chicken that I've ever cooked that actually came out crispy!

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