Country Fried Chicken Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Mar. 25, 2014
Family loved this chicken! I used chicken tenders, and they came out really great. Some people may have issue with the batter staying on, but I've found that if you let the chicken rest for a few minutes with the batter on, it will stick much better. I didn't use a whole quart of buttermilk, I just eyeballed how much I would need to cover the tenders in a freezer bag, and then just put all the ingredients right into the bag, no need to dirty a bowl! After letting the chicken marinade (I so far have only done it for a few hours), I just ran my fingers down the tender to get most of the buttermilk off, and then it was straight into the flour, which I seasoned with garlic salt, onion salt, pepper, and some chili powder. Then dipped into the egg, and into the seasoned flour where i really pressed the bread crumbs into the chicken. I flipped the chicken, really pressed it again, and then set it aside to rest for a few. Everyone loved them! I served them with the Country Sausage Gravy recipe and people went nuts!
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Photo by Jpop

Cooking Level: Expert

Living In: Reading, Massachusetts, USA

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Reviewed: Mar. 2, 2014
My whole family loved them and kids asked why I had never made them before! I made sweet potato biscuits as well and drizzled honey over the chicken and biscuits. I prepared flour mixture as written, but ended up using half of the flour mixture called for. I dredged in egg mixture once, and it was plenty of batter. I only used 5 eggs and still had egg mixture left. Definitely will make this again, but will prepare less flour and egg. I would make more often, except that frying is just so messy!
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Photo by tgirl

Cooking Level: Intermediate

Home Town: Austin, Texas, USA
Living In: Leander, Texas, USA

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Photo by Jacq8374
Reviewed: Sep. 14, 2013
Sooo much flavor!!! We couldn't get enough. Going to use chicken tenders next time so I don't have to beat the chicken and can make more pieces at once.
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Photo by Baking Nana
Reviewed: Apr. 28, 2013
I cut this recipe in half and there was more than enough marinade and egg mixture for more chicken. The flavor was very nice although I did have some trouble with the batter / coating coming off while frying. I used some chicken strips I had on hand and did not pound them flat. Served with mashed potatoes, chicken gravy and steamed carrots.
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Photo by Baking Nana

Cooking Level: Expert

Living In: Corona, California, USA


 
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