Reviewed: Nov. 22, 2009

My husband and I loved this fried chicken recipe. It's the best I've ever had. I made mine with chicken wings and it doesn't cook as well as the meatier portions of a chicken. This is my new fried chicken recipe that I will use from now on.

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LaVonne

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Reviewed: Nov. 18, 2009

Fantastic! Easy, family loved it! All I changed was I added a 1/2 tsp of OLD BAY seasoning. PERFECT!

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Katy

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Reviewed: Nov. 13, 2009

I hadn't made true fried chicken in years, but this was excellent; followed recipe exactly, letting chicken sit after flouring. Hubby and adult grandson LOVED it. Thanks so much.

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leslie

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Reviewed: Nov. 8, 2009

I have been cooking for over 35 years. This is a easy recipe and I have passed this on to my daughters..

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Barbie

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Reviewed: Nov. 3, 2009

This was just okay. For the prep/cook time it took, I didn't think it was worth it. I will stick to my own chicken recipe. Thanks anyway!!

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Luv2Cook

Cooking Level: Expert

Home Town: Tunkhannock, Pennsylvania, USA

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Reviewed: Oct. 28, 2009

I made this but didn't have buttermilk and just used a little egg and regular milk. First time I have EVER made fried chicken that was actually cooked perfect! Thanks

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shewolf20

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Reviewed: Oct. 21, 2009

Excellent. I used some home canned tomato juice as a base.

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ccmc55

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Reviewed: Oct. 15, 2009

Makes amazing chicken. Have been trying to get my fried chicken like this for a long time. Definite keeper!!

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charlotte

Cooking Level: Professional

Home Town: Seattle, Washington, USA

Living In: Oakland, California, USA

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Reviewed: Sep. 8, 2009

I used this recipe/method for chicken tenders, which can be quite dry. Very tasty and not dry at all! Especially with Ranch dressing as a dipping sauce.

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Wildrose

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Reviewed: Aug. 30, 2009

loved it

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April Abney

Cooking Level: Intermediate

Home Town: Shell Knob, Missouri, USA

Living In: Vilonia, Arkansas, USA

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Reviewed: Aug. 25, 2009

Delicious!

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WhalenKa

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Reviewed: Aug. 13, 2009

I followed the recipe exactly and yes, it was the most moist and crispy fried chicken I've ever had, but it was also the most bland. I should have paidattention to the other reviewers and added some more spices. I'll make this again, but will def kick the spices up a few notches the next time!

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Em

Cooking Level: Intermediate

Home Town: Middleboro, Massachusetts, USA

Living In: Bristol, Connecticut, USA

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Reviewed: Aug. 8, 2009

I used this recipe mainly for the method to fry some chicken wings. It was perfect! I lightly brined them for about 45 minutes, rinsed and patted them dry. Mixed the buttermilk with some hot sauce and allowed the wings to soak for 1/2 hour. And proceeded with the recipe using a few extra seasonings. Wings take about 11-12 minutes..frying 2.5 minutes per side at 360º then turned the heat down and covered the them and steam-fried them for another 5 minutes. Removed the lid and turned them and cooked 1 or 2 minutes more. Removed to a rack, the residual heat probably continued cooking them for an additional 3-5 minutes. They were moist and tender inside and crispy outside. I still had almost all of the oil remaining in the pan. I'm really impressed! Thanks, Sleepygal, great method. I will fry chicken this way from now on.

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Susan

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Reviewed: Jul. 21, 2009

I had a really hard time with this one. But I am giving it 5 stars because the hard time was mine, niot Sleepygal's.

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juleskaye518

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Reviewed: Jul. 19, 2009

Excellent! Followed exactly except added more seasonings (garlic powder, adobo, lemon pepper and seasoned salt).

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Janet

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 19, 2009

This was the best fried chicken that I have ever made. It was cooked perfectly. I added a splash of hot sauce to the buttermilk and let it marinade for a few hours. When I was ready to start frying my chicken I added an egg to the buttermilk mixture. We used boneless breast chicken (4 pieces) I added 1 tsp garlic powder, 1 tsp seasoning salt, 1 tsp onion powder, 1 tsp paprica, dash cayanne pepper, 1 tsp garlic pepper and a dash of salt. I also dipped the chicken in the flour first, then the buttermilk mixture and then the flour again. I drained my chicken on a wire rack so that it would stay crispy. Try this recipe....you will not be disappointed!!!!

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Diane Marie

Cooking Level: Intermediate

Home Town: Aston, Pennsylvania, USA

Living In: Winter Haven, Florida, USA

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Reviewed: Jul. 18, 2009

ABSOLUTELY THE BEST.!!!!!!I HAD GIVEN UP ON FRYING CHICKEN,BUT HAD 1O LBS. OF CHICKEN LEGS TO USE UP,SO FIGURED I WOULD GIVE IT A TRY.ADDED EXTRA SPICES OF COURSE AND DOUBLE BREADED(which i dont think would have been necessary,it was so crispy) SO MOIST AND JUICY AND NONE OF THE BREADING CAME OFF.FOLLOW RECIPE ADDING SPICES TO YOUR TASTE AND YOU WONT BE DISAPPOINTED.THANK YOU SO MUCH FOR THE COOKING TIPS.NO MORE DELI CHICKEN FOR ME

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angie

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Reviewed: Jul. 17, 2009

Great method - years ago I discovered the secret of letting the batter develop into a paste. It keeps the chicken from getting greasy and makes a really crispy crust. A couple of points I will add - it's better to drain the cooked chicken on a wire rack set over a cookie sheet because paper towels develop moisture and it's essential to leave the fried chicken uncovered while it's being held in a barely warm oven (about 200 degrees) - just to ensure no wilting moisture develops in the oven, I set it to 225 and leave the door slightly open. Now I have a commercial type overhead exhaust fan,so I use the infrared lights to keep fried food warm.

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Ga Cook

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Reviewed: Jul. 8, 2009

This was my first attempt at fried chicken and it turned out amazing. I used boneless chicken breasts and cut them into fours. This cut the cooking time in half and i kept it on high heat the entire time. This is an awesome recipe.

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katelyncassidy05

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Reviewed: Jul. 4, 2009

This definitely produced crispy fried chicken and none of the batter fell off! Because we used skinless & boneless breast fillets, we cut the breasts into large chunks and then fried them in the oil, uncovered, for 10-15 minutes. Result was perfect, crispy fried chicken that was moist on the inside and not at all greasy on the outside.

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Stacy

Cooking Level: Intermediate

Living In: Ludlow, Shropshire, England, U.K.

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Crispy Fried Chicken

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