The reviewer gave this recipe 5 stars. This recipe averages a 3.81 star rating.
Reviewed: Nov. 19, 2009
very good. i like the crisp outside and moist inside will make again
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The reviewer gave this recipe 4 stars. This recipe averages a 3.81 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 3.81 star rating.
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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Cooking Level: Expert

Living In: North Highlands, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.81 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 3.81 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 3.81 star rating.
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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Cooking Level: Intermediate

Home Town: Bellport, New York, USA
Living In: Blue Point, New York, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 3.81 star rating.
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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The reviewer gave this recipe 2 stars. This recipe averages a 3.81 star rating.
Reviewed: Feb. 20, 2007
I thought it was ok, but my son, a chicken lover, absolutely hated it.
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Cooking Level: Intermediate

Living In: Pomeroy, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 3.81 star rating.
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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Cooking Level: Intermediate

Living In: Glendale, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 3.81 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 3.81 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 3.81 star rating.
Reviewed: Sep. 9, 2006
Family loved this recipe.
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Cooking Level: Expert

Living In: Osseo, Wisconsin, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 3.81 star rating.
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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The reviewer gave this recipe 2 stars. This recipe averages a 3.81 star rating.
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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