Reviewed: Nov. 19, 2009

very good. i like the crisp outside and moist inside will make again

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lussier25

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Reviewed: Aug. 30, 2009

While this isn't the best fried chicken I've ever had, it was perfect for what I needed! I was out of eggs and cornstarch and buttermilk (what kind of cook am I?) so that pretty much ruled out all of the other recipes. We tossed them in bbq sauce and dipped in ranch as a football game appetizer. I double dipped between milk/crumb mixture as many reviewers suggested, and there was plenty of breading after fried. Yum!

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Susanne

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Reviewed: Aug. 25, 2009

My son used to say that I cooked the best fried chicken but I think this recipe is better. I think it's the parmesan cheese that makes it so delicious.

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JaneM

Cooking Level: Expert

Home Town: West Sacramento, California, USA

Living In: North Highlands, California, USA

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Reviewed: Oct. 12, 2008

i finally found this recipe again,its the best recipe i found for fried chicken ever,i use it for frog legs to.thanks for sharing it

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chriss

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Reviewed: Oct. 9, 2008

This is my first review of a recipe on this site. This is a great recipe. I have been trying a lot of Fried Chicken recipes and could not get the flavor i was looking for. I used Bisquick instead of flour because i ran out of Flour. That's a man for you. I did not use cut up chicken but rather used chiken breast cut into strips for chicken fingers. I did not have any Onion powder but other than that it was very tasty.

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Wilfred

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Reviewed: Mar. 4, 2008

I added crushed red pepper to the flour and the other spices and it was very good.

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MORWEN

Cooking Level: Intermediate

Home Town: Bellport, New York, USA

Living In: Blue Point, New York, USA

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Reviewed: Dec. 2, 2007

I tried this recipe very helpful but I used 2 eggs scrambled mixed with a little seasoning salt in place of the milk. It helps the mixture turn into a very crunchy, flavorful skin. Also the salt should be at least 1 tsp to give a good southern flavor.

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Ms. Brown

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Reviewed: Feb. 20, 2007

I thought it was ok, but my son, a chicken lover, absolutely hated it.

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Debbie

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pomeroy, Pennsylvania, USA

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Reviewed: Dec. 18, 2006

This is a great and very flavorful recipe for fried chicken. I always soak my chicken in salt water first to get the blood out. It make the chicken a lot more aestheically pleasing.

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JennaLynn

Cooking Level: Intermediate

Living In: Glendale, Arizona, USA

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Reviewed: Dec. 18, 2006

Wonderful! I took the advice and boiled first. Chicken was very moist. I also added a little Franks Sauce to the milk to give a little extra kick!

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Nourse Family

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Reviewed: Oct. 11, 2006

I found it very flavorful, but did have to re-dip the chicken in milk and then back in the mixture to get a good coating.

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Ryan

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Reviewed: Sep. 9, 2006

Family loved this recipe.

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Ron & Brenda

Cooking Level: Expert

Living In: Osseo, Wisconsin, USA

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Reviewed: Dec. 13, 2005

This recipe did not turn out at all like a good fried chicken. the batter hardly stuck to the chicken at all and it was basically just chicken tenders with no batter. the batter also tasted like straight parmesan cheese.

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missy

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Reviewed: Aug. 15, 2005

I tried this recipe and I thought it was pretty good but dry. I mixed the flour with the parmasean cheese and the spices because the recipe directions doesn't tell you what to do with the flour. After fixing the chicken I think that you should probably dredge the chicken in the flour and then in the milk and then in the bag with the spices.

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