Reviewer:

Reviewed: Feb. 29, 2012

Boy, did the family like this!! Wasn't a drumstick left. Didn't have canola oil, I used vegetable oil instead. And I added 2 tablespoons Aunt Jemima Buttermilk corn meal mix to flour mixture (of course I had to double the recipe). I only cooked in oil until brown and finished in 375 degree oven for about 20 minutes until cooked through. (They were big drumsticks.)

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Reviewer:

AMMSEJS

Cooking Level: Expert

Reviewed: Jan. 14, 2012

delicious flavor and beautiful color. i also use this recipe to make boneless chicken tenders/fingers...i add a bit more pepper or add tobasco sauce in the beaten egg for a kick.

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Reviewer:

ilesina

Reviewed: Dec. 5, 2011

Fried up well and was really crispy outside and moist inside.

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Reviewer:

Sasksi

Reviewed: Nov. 28, 2011

This is a great recipe. Our whole family loved it. Didn't have poulty seasoning so I used beer can chicken seasoning.

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Reviewer:

jimplus4

Reviewed: Nov. 17, 2011

This is a wonderful fried chicken recipe..once it's done it's all gone

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Reviewer:

cosmicguy

Cooking Level: Expert

Reviewed: Nov. 5, 2011

Incredibly AMAZING recipe!! Also great when frying chicken breasts and topping with brown gravy. yummm. Thanks for posting this!

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Reviewer:

Raven1always

Reviewed: Oct. 30, 2011

I am giving this recipe 5 stars because I have never attempted fried chicken before and, in spite of my mediocre cooking skills, I succeeded on the first try! I breaded 5 drumsticks (not enough flour mixture to do any more than this), fried them for about 10 minutes until the outside was browned nicely, then popped into the oven for 15 minutes. I am always either undercooking or overcooking chicken, but I achieved 'just right' with this dish.

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Reviewer:

Rachel

Reviewed: Oct. 19, 2011

This was some really good fried chicken. I'm not very creative in the kitchen (sadly) and was looking for a way to spruce up some fried chicken. I followed the recipe but had to increase some items for the amount I was cooking. The only other thing I did differently was I also tried it with chicken wings instead of thighs and to my disappointment. I guess only the dark meat parts of the chicken taste better with this recipe because the drumsticks were excellent. I will make this again but next time only using drums and thighs, no white meat.

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