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Reviewed: Dec. 3, 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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Reviewer:

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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Reviewer:

aspenhall

	Cooking Level: Expert
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Reviewed: Apr. 5, 2007

Needs more spice

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3 users found this review helpful

Reviewer:

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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Reviewer:

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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2 users found this review helpful

Reviewer:

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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1 user found this review helpful

Reviewer:

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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6 users found this review helpful

Reviewer:

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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5 users found this review helpful

Reviewer:

DEONI


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Reviewed: Jun. 23, 2003

really pretty good. everyone like it. the outside has a crispy outside. the only downside was that the skin was not crispy.

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7 users found this review helpful

Reviewer:

pfaulkner


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Reviewed: Jun. 23, 2003

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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6 users found this review helpful

Reviewer:

Sioranth


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Reviewed: Jun. 23, 2003

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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7 users found this review helpful

Reviewer:

ANNISHIA


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Reviewed: Jun. 23, 2003

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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5 users found this review helpful

Reviewer:

ALYSSIA


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Reviewed: Jun. 23, 2003

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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21 users found this review helpful

Reviewer:

CSANDST1


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