The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 24, 2003
Tasted okay, not spectacular. Breading was a bit like concrete. My family liked it, but wasn't their favorite.
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Home Town: Lincoln, Montana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 1, 2003
excellent technique,loved this recipe,will make again and again for my family!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Sep. 27, 2003
5++ star rating for this one, Elaine! Your techinque works wonderfully. This plus some tried and true ways, give the most perfect fried chicken every time. Correct oil temp is necessary, about 375, and it takes a while to get that hot. I also brine (soak in salted water) any chicken I prepare and this assures moistness no matter what the cooking method. I have tried many seasoning combos, depending on the mood, and they all are super, as long as you follow Elaine's way of preparation. Simply the best fried chicken I've ever made!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 25, 2003
I am eating the leftovers right now and this chicken is even better cold! I have been making fried chicken for 10+ years and I have never been able to perfect the technique until now! I added garlic powder to my chicken after dipping in the flour and dipped my hubby's in Texas Pete hot sauce (mixed in with the buttermilk) because he likes it hot. I am a southern girl so I take my fried chicken seriously! So good with gravy too! Thanks so much Elaine!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 17, 2003
the fried chicken turned out to be deliciously crispy even though i made a few alternation. i substituted buttermilk with sour milk (made from 1 cup of milk mixed with 1 tablespoon of lemon juice) as i couldn't find any in the supermart in our country. Marinated the chicken for few hours with little salt, pepper & paprika. i only cover the chicken for 10 mins (for a batch of 8 thighs). there's none left to test whether chicken still remain crispy when left overnight
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The reviewer gave this recipe 1 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 12, 2003
I followed the recipe exactly, however the chicken had no flavor (I did use salt and pepper) and the coating was hard, not crispy, when finished. Sorry, but I won't be using this recipe again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Aug. 4, 2003
My only complaint would be time cosuming, but the taste!!!! I made it early in the day and I had my boys asking constantly for "just one piece". We all claim this for our family recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 27, 2003
Excellent recipe. I used 1 1/2 tsp. of salt but could of used a bit more, 1 tsp. pepper, 1 tsp. poultry seasoning. I did let the chicken marinate in the buttermilk for about 6 hrs. Next time will only do it for 3 hrs. Reheated so crispy the next day. Was excellent cold also. Thanks for sharing this recipe. Definitely a keeper in my recipe box.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 4, 2003
This was awesome! Crispy outside and very moist inside.Finally a dish my whole family loved. Very easy too.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: May 23, 2003
This chicken was awesome! This was my first time to make fried chicken, and it turned out perfectly. I can't get over how crispy it was. I followed the instructions to a tee. The only thing I might do differently is add more salt. being my first time, I didn't know how much was too much or too little. Thanks for the great recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 13, 2003
Pretty darn good fried chicken! I took the skin off my chicken and the coating was a little harder to adhere but all in all this was great chicken. I hadn't made fried chicken in years because my husband prefers baked due to the grease but at his suggestion I did make fried. And, yes, this chicken is just as crispy the next day even after being refrigerated. I had even had some for breakfast this morning. Except for the mess on the stove............try it..............you'll like it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 28, 2003
yesterday 3/27/03 I tried this recipe.I was a bit scared frying chicken for the first time in years because it never turned out right. My husband kept coming into the kitchen to see if it was ready.We were both shocked it was the best fried chicken .Thank you Elaine O'Neill for this wonderful recipe and,my husband thanks you too
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 21, 2003
Thank you, thank you, thank you!!! I've tried (emphasis on "tried"!) to make fried chicken in the past and it's always come out all burned and crisped on the outside and still pink in the middle, then I'd try to fix it by nuking it, and ended up having it soggy and uncooked. But the tips and recipe were both perfect! All I did was add garlic (garlic fiends here) and paprika then followed recipe to a tee and received perfectly done fried chicken! Woohoo! It tasted awesome and looked super! Hubby and I loved it and chowed down big time! Yum!
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Cooking Level: Intermediate

Home Town: Terre Haute, Indiana, USA
Living In: Desenzano Del Garda, Lombardia, Italy

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jan. 16, 2003
Incredibly good! I also add a little garlic powder and some seasoning salt in with the flour mixture. This is a wonderful recipe, stays crispy even after being in the fridge-when there are leftovers! Easy and delicious recipe, thanks for sharing.
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Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 17, 2002
This is a great recipe and the whole family really enjoyed it. I added chili powder and Cavendar's Greek Seasoning to the listed ingredients. I know that sounds weird, but I always do my fried chicken this way and it works. With the added buttermilk/flour layering, it was excellent. Thanks Elaine.
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Cooking Level: Intermediate

Home Town: Houston, Texas, USA
Living In: Omaha, Nebraska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 11, 2002
Easy, tasty chicken, recipe lived up to its promise that the chicken would be crisp after reheating.
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Cooking Level: Expert

Living In: Milton, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 29, 2002
This definitely had a crispy coating. I did not use the suggested vegetable oil because I only had peanut oil on hand. Also, I did not lower the heat enough while it was covered. As a result, mine came out a little dry and over-cooked. However, my husband loved it and kept saying, "mmm...". I'll do it right next time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 21, 2002
My family loved it. First time I made for family picnic and everyone loved, chicken is moist and tender with crispy coating. Great tips will keep in recipe box
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 3, 2002
I rarely give a recipe an overall rating of five stars. This one deserved every one of the stars. This was a true winner, and I couldn't believe how crispy and juicy it was! I used poultry seasoning, lots of paprika, and some garlic powder to season the flour. I know a recipe is good when my family devours the dish and asks when the next batch will be ready. Even my 3 year old niece ate two pieces! Thank you *SO* much for sharing this recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 3, 2002
I've been cooking for over 50 years and during that time I have fried chicken hundreds of time. But...in all those years never have I fried chicken that comes even close to being as crispy, moist and delicious as Ms. O'Neill's "Crispy Fried Chicken". Without a doubt, her recipe is THE BEST fried chicken I've ever prepared or eaten. Not only is it delicious and crispy hot right out the frying pan, but when warmed up the next day in the oven, the chicken is as crispy as ever. Thank you, Ms. O'Neill for sharing your wonderful recipe
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