I think this chicken is awesome but I only gave it four stars because I think there are some changes I need to make next time before I give it 5 stars. First, I love the Crisco idea, been eating fried chicken my whole life and never used crisco or covered the pan but I think these are key. I feel it made a big difference and I too soaked the chicken pieces in salt water for an hour prior to cooking and after flouring, I let rest for about 20 minutes while I peeled and cut the potatoes for the mash. My only problem was this. The chicken got a beautiful golden brown on my first fry, then when I covered it and put on low, my lowest setting not the med. low, it got way too dark for my liking and I was afraid the chicken would get burned before it was done so I took it out and put in the oven for about 20 more minutes so the breasts would cook through. My husband said the legs were too dry so clearly I needed to take them out sooner but my white breasts were very moist and totally delish. I don't know if just using the pan method would actually crisp up the chicken that had gotten all gooey and greasy from covering the pan and I don't want that so I may have put them in the oven just for that reason unless they dry out on the paper towels..will have to see next time. Other than using a few more spices like garlic and onion powders and paprika, I kept everything the same, also used a cast iron skillet. Long story short, great chicken and I will try and get it right next time!
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