Reviewed: Nov. 23, 2009

Crispy and tasty...excellent!

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Reviewed: Oct. 29, 2009

I DID IT!!!! I finally did it! I finally fried chicken and it turned out!!! I did everything this recipe said however I didn't have an iron skillet so I just used the heaviest skillet I had and it worked out great. I also added some onion and garlic powder as well. Otherwise I followed these instructions and finally I have made chicken as good as my Grandma's! I always look for fried chicken recipes but they usually use bread crumbs and other stuff. I couldn't find one that was simple like this, just like my Grandma makes hers. So a million thank you's for this! Every single one of my three kids and my husband devoured this. I'm 30 years old and this is the first time I've actually successfully fried chicken...I'm a real grown up now!!

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Pengworm

Cooking Level: Intermediate

Home Town: Rockford, Illinois, USA

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Reviewed: Oct. 19, 2009

The perfect fried chicken recipe! Add garlic or onion powder if you must, but salt and pepper are all you need to make delicious fried chicken.

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Cooks4one

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Flushing, Michigan, USA

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Reviewed: Sep. 19, 2009

mmmmmmmm! Just like Mamaw makes in KY. I pulled the skin off a few chicken legs, dipped them in milk/egg wash, and heated up some crisco! I don't own a cast iron skillet, so I just fried 'er up in my omlette pan. MMMMMMMMMMMm

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Angela Quiring

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Reviewed: Aug. 30, 2009

delicious !! I was raised on chicken fried this way. Tastes best fried with the skin on & using shortening or lard instead of vegetable oil. We enjoyed this very much but because of fat & calories, will have this only occasionally.

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ROYJEAN111

Cooking Level: Intermediate

Living In: Brooksville, Florida, USA

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Reviewed: Aug. 22, 2009

Very simple & very tasty. Used skinless, boneless chicken breasts and oil instead of shortening - still turned out a treat. Thanks for the recipe.

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Lupin Pooter

Home Town: Sherborne, Dorset, England, U.K.

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Reviewed: Aug. 20, 2009

The shortening worked like a charm. I used boneless, skinless chicken breasts cut into large chunks, so my cooking time was less. The chicken was very moist inside and crispy outside. Delish!

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Amy

Cooking Level: Intermediate

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Reviewed: Aug. 16, 2009

Excellent! I agree with the May 18 posting to brine the chicken in salted water for about 2 hours before cooking, This will keep the chicken juicy when fully cooked.

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Sandy Sue

Cooking Level: Expert

Home Town: Hadley, Michigan, USA

Living In: Woodbine, Georgia, USA

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Reviewed: Aug. 15, 2009

This is just like my mom makes. Another variation is to put the fried chicken into a dutch oven with lid when finished frying, add water & simmer. It makes its own gravy & is so tender & juicy. I'm not sure of the amount of water, I add a little (1/2 cup) & keep checking. When I was a kid we had fried chicken just like Marilyn's recipe at least once a week. I especially loved it when mom took the extra step to make it this way. The chicken is so tender & you won't be able to eat it with your fingers. It's a bit messy to eat, but soooo good. I think I'll make some tonight. Every piece will be your favorite piece.

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Roxanne

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Reviewed: Aug. 13, 2009

it was good and easy. I did soak in a homemade buttermilk (1 tablespoon white vingar in measuring cup then fill to 1 cup mark with milk). I also added more seasoning to the flour mixture. Turned out really nice.

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toniofhaymaekni

Cooking Level: Expert

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Reviewed: May 14, 2009

I've always been afraid to fry chicken but this recipe was so simple and I made a great batch of fried chicken for my family! Perfect old fashioned fried chicken!

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remard

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Reviewed: May 11, 2009

Excellent fried chicken! I never cook fried chicken but decided to treat my husband and he enjoyed it immensely! Thanks for the great recipe.

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simplecook

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Reviewed: May 5, 2009

Great recipe! I added a few seasonings, which can be to anyone's liking. I have tried frying chicken many times but it never comes out right. Thanks to your timing, it came out PERFECT!!! I can see that this will be a favorite at my house. Thanks!

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GABRIELLA5

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Reviewed: Apr. 30, 2009

Wow... this was so simple and delicious. This is true southern food! Awesome!

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AntoinettePeeps

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Reviewed: Apr. 27, 2009

My son has allergies to many foods so I have to really look at what is in each recipe and this one he can eat and he likes it. My 15 yr-old daughter had seconds! This one is a keeper! Thanks for sharing this with us!

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motherofthree

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Reviewed: Apr. 19, 2009

This was my grandmothers recipe for fried chicken and I've been dying to make it for my family. I knew it was just that simple but forgot that she lowered the heat and covered. Great recipe!

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Keri

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Reviewed: Apr. 4, 2009

I've been frying my chicken this way for years! I don't like all the gloppy mess of eggs and milk. I do add a few more seasonings though. I use McCormick Montreal Chicken seasoning and McCormick Unseasoned Meat Tenderizer. My chicken always comes out juicy,tender, and full of flavor. I also use Crisco Butter Flavored Shortening to fry mine in. The technique is what earned the 5 stars. Enjoy! You wont be disappointed!

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Momma to 2 and a pug =o)

Cooking Level: Expert

Home Town: Holden, Missouri, USA

Living In: Odessa, Missouri, USA

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Reviewed: Mar. 24, 2009

This recipe is the standard for those of us south of the Mason/Dixon line. I tend to use more pepper than called for, which gives it more kick. But, of course, most folks in the south don't measure, per se.

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INDIERCKR

Cooking Level: Intermediate

Living In: Denton, Texas, USA

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Reviewed: Mar. 23, 2009

This is the only way my mom would fry chicken except she started using vegetable oil instead of lard. My mom would always soak the chicken in water with salt and pepper in the fridge during the day(brining). For the longest time I would only eat her fried chicken. Now that I am grown and she is no longer here this is the only way I will ever make my fried chicken.

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Jennifer Phillips

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Mar. 17, 2009

This was great. I made modifications with seasonings but that is a personal preference. Still worthy of 5 stars. I didn't have an iron skillet but used frying pan and made lid with tin foil. You don't want to cover completely as it will soak up all the oil. I also let sit in milk for 1 hour. Awesome. Thanks so much for this wonderful recipe.

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