Reviewed: Mar. 16, 2009

I love this recipe. I didn't have shortening though so i lightly coated the chicken in mayo before I tossed them in the flour. The chicken came out SO tender and juicy and i cut it up to put in salad and my husband said he wants this one again for sure!

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KelseyB

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Reviewed: Feb. 18, 2009

So simple a recipe, yet so good. reminded me of the Sunday chicken diners Mom made for our family.

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Snowhill B&B

Cooking Level: Intermediate

Home Town: Crisfield, Maryland, USA

Living In: Glen Rock, Pennsylvania, USA

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Reviewed: Feb. 16, 2009

I've never made Fried Chicken before, and these came out perfectly! My fiance loved them. I can't wait to make them again.

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MELODYFRANCIS

Cooking Level: Intermediate

Home Town: New Delhi, Delhi, India

Living In: Baltimore, Maryland, USA

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Reviewed: Feb. 9, 2009

5 stars for the method! Like many others, I upped & added to the seasonings. My son, who hates it when I attempt frying chicken LOL, LOVED this chicken and it's because of the method and timing. My other attempts produced undercooked inside/overcooked outside and vice versa. The timing here is right on. I did use shortening, which for me crisps the crust better than oil. I always fry chicken in a cast iron pan. This attempt came out perfect - even with boneless, skinless breast meat. I also used a tip learned from hotmama44's review regarding using only egg yolks (I thinned it with a little water). Thanks hotmama44 & thanks Marilyn for the submission!

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Michelle

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

This is fantastic chicken. I use boneless skinless breasts and add poultry seasoning and cayenne pepper to the flour. I also use vegetable oil instead of shortening, and everyone loves it.

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Michelle Loves to Cook

Cooking Level: Expert

Living In: Henderson, Nevada, USA

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Reviewed: Feb. 8, 2009

With my chicken, I soak the chicken in butter milk. About 2 to 4 hours.If you don't have butter milk make your own with milk and adding vinegar to it. And I use a little more salt and pepper a TBSP. each.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 4, 2009

This is a very good and easy recipe. The chicken turned out crispy and tender inside. Could have a little more flavor in my opinion.

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Dawn

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Reviewed: Jan. 18, 2009

I thought as this was cooking that I would not like the taste. The smell of the shortening seemed overwhelming so that I thought the chicken would taste like it. WRONG! It was wonderful! My husband the fried chicken lover thought it was the bestest! Thanks for the sharing!

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Sides Family

Cooking Level: Intermediate

Home Town: Johannesburg, Michigan, USA

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Reviewed: Jan. 15, 2009

YUM

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vicki71

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Reviewed: Jan. 13, 2009

So good and so easy. I just got a new cast iron pan, and I'm excited to use this recipe over and over! I added some paprika and thyme to my flour for more flavor. For an even thicker, crispier crust, coat the chicken in the flour mixture, then in egg, and then in flour again. Delicious.

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Alana

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Dec. 21, 2008

This recipe was good as a basic recipe. I found that I prefered to add many different spices to tweak it a bit for added flavor. As is, was just a bit bland. If you are not going to be using cast iron, be sure to lower your heat even more than you would have with the first batch. For some reason my secon batch cooked too fast and I burned it just a bit. I would like to try this recipe again with cast iron. Only reason I deducted a star is because I thought it needed more spice.

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Barbaradjt

Cooking Level: Expert

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Reviewed: Dec. 13, 2008

Great recipe! The whole family loved it but next time I will add more seasoning....definately more salt!

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abs9439

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Reviewed: Nov. 12, 2008

My first real success at frying chicken. (After many failed attempts!) I do not have a cast iron skillet, but by using crisco instead of oil, did not have a sticking problem. I added some paprika and a little more salt. I also did brine the chicken for about 45 minutes before cooking. (I did not have 2 hours to do it right.) It turned out perfect. My husband told me it was just like eating out, but better. My best friend happened to stop by and grabbed a piece. She said it was the best she had ever had. I made this with the traditional mashed potatoes from this site. The best part is, the ingredients were already on hand. This will be a staple recipe in my house from now on! Thanks for posting.

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Sheila Wilke

Cooking Level: Intermediate

Home Town: Decatur, Tennessee, USA

Living In: Cleveland, Tennessee, USA

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Reviewed: Nov. 5, 2008

This was SUPER. I scaled it down for two and I didn't have any shortening so I used bacon grease instead. (I keep a cup of bacon grease in my fridge at all times) I soaked the chicken in buttermilk and hot sauce while at work. I peppered the chicken before placing it in the paper bag. The chicken came out so moist and tasty. Thanks!!!

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aly

Cooking Level: Expert

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Reviewed: Oct. 19, 2008

boyfriend made this recipes and its better than KFC! Its a very good fried chicken recipe, tastes very good!

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Reviewer:

LOVES TO EAT!

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Reviewed: Sep. 26, 2008

Delicious! One star off for seasoning. I knew S&P wouldn't do the trick. I did the salt brine for 2 hours, rinsed, and patted dry. Seasoned with Old Bay, and shook in the flour. The rest just as described. Who knew fried chicken could be so SIMPLE?!?

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blackberrygrl

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Camby, Indiana, USA

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Reviewed: Sep. 8, 2008

This was excellent, and my husband told me multiple times how much he loved it. I did brine for 2 hours before cooking, and that did seem to add tenderness and moisture. It didn't crisp up quite as much as I thought it would, although I followed the directions to a tee. Advice on that?

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Shannon S

Cooking Level: Expert

Home Town: Hubbard, Ohio, USA

Living In: Chantilly, Virginia, USA

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Reviewed: Aug. 20, 2008

Just plain 'ole good stuff. I must admit we are a savory seasoning lover family so I added some onion powder, garlic powder, fried chicken seasoning, and cayenne pepper to my chicken and the flour batter before frying. This was definitely a WINNER!!

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kac2research

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2008

Just a note:) when cooking meats such as fried chicken, that has a crust and using eggs, use only the yolks. The egg whites can cause the crust to burn before the meat is completely done cooking

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hotmama44

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

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Reviewed: Jun. 14, 2008

I followed the recipe step by step ( mind you there are not that many) and it did not blow my socks off. I did not have a cut up chicken on hand, however I used organic chicken wings and drumsticks. Had to season the chicken with lots of S&P. Also, I put it in a brine for 45 minutes before.

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