I read reviewes "followed recipe to a T" but this was hard to do as the instructions were not detailed. What does "hot" mean? Another post stated 375 degrees, should it stay at 375 during the "crisping" stage and when one should turn it "down" as instructed, what temp should THAT be? I used 375 to crisp and down to about 300-325 to cook, not knowing what else to do. I cooked first batch for "30 mins" and the chicken was DRY. I took another post's advice to brine it for a bit first. Didn't help much. However, I can't deny that this chicken WAS crispy. I was hoping it would be a thicker crust. Maybe if I double dipped it, buttermilk+flour+buttermilk+flour. I think this recipe would be more user friendly if the author would suggest cooking temperatures and types of chicken. Some pieces may take longer than others. For a novice chicken fryer like me, more detailed instruction would help a lot. Also, I seasoned my flour a lot. If you can get your cooking times right, this could be a dandy recipe. The crust was very crisp and tasty. I would try it again and after "crisping" it, I would cook it about 15 mins the next time instead of 30, maybe then I'll have juicy chicken.
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