Reviewed: Jul. 26, 2009

I really like the spice mixture, but the chicken ends up being way too oily in the end from spending so much time in the oil on a low temperature. Cook it at 365 for 6 min, then cover it and cook about 10 min...flip it and do the same 6 uncovered then 5-10 min uncovered. The gravy is really good!

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caroline

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Reviewed: Jul. 23, 2009

Holy cow, this was good! My husband made this for dinner one night and it IS the best fried chicken I've ever had. I would never confess this to mom & dad but this recipe is amazing! B/c my husband made this and had it on the table when I got home from work, I don't know if he made any changes or added anything. I would think he made it just as is but I have to say thank you so much for sharing this recipe, we love it!

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Jul. 10, 2009

I am a true down south country girl. And I thought my fried chicken was the best.... Until I tried this one. I really just wanted to see how it differed from mine and I really wanted to try the gravy. O MY GOD.... I would kill someone for this recipe Thank God I dont have to. LOL! Gina I bow to you, I am truely blessed I have this recipe now and I wont share it with anyone LOL : )~

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tess

Cooking Level: Intermediate

Living In: Praire Ronde, Louisiana, USA

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Reviewed: Jul. 8, 2009

I was looking for a easy fried chicken recipe..this was amazing! My family loved it..very crispy and the gravy AMAZING!!! Thank you!

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braginritze

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Reviewed: Jun. 25, 2009

YUM. Very tasty! I would give it 5 stars, with the following changes: 1. Remove the amount of flour mixture that you're going to use for the gravy BEFORE you start coating the chicken. Otherwise bits of egg get into the flour and then later they end up in the gravy. 2. As is, I think this has promising flavor. But to punch it up and really make it "wow", I add about 1/2 tsp. ground ginger and 1/8 tsp ground cloves, along with an extra dash of salt (1/4 to 1/2 tsp). 3. I like to use 1 1/4 c broth and only 3/4 c milk. This increases the chickeny flavor and makes the gravy a little browner and less pale. Overall, an awesome recipe to start with!

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WITZKEN

Cooking Level: Intermediate

Living In: New Hope, Minnesota, USA

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Reviewed: Jun. 20, 2009

This was OK. I didn't have enough flour mixture for the gravy (didnt think to just remove 2 tbsp ahead of time)....and what I did have leftover was sticky from the egg mixture. So my gravy sucked. And when I fried the chicken not alot of the flour mixture stayed on the chicken. Still, my family liked it and I will probably make it again with some adjustments.

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TyKrisMama

Home Town: Portland, Oregon, USA

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Reviewed: Jun. 2, 2009

This chicken was absolutely amazing! I just loved the crispy coating. I followed the recipe exactly as written and it turned out perfectly! Gravy was DELICIOUS..nice and creamy! My fiance loved it as well! My mother lives in the south (i live in NY) and made fried chicken with gravy from the chicken grease and pour it over the chicken and and on some white rice. I was looking for a recipe like hers. THIS WAS BETTER! Thanks Gina! I can't get over how good the gravy was. I don't understand the reviews about the gravy being bland so people used packet gravy. I think packet gravy is awful and bland. Very very good, will be making this meal often. And like someone else said, they made an account on her just to rave about this recipe... i did the same!

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Triciam_2

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Reviewed: May 29, 2009

It was really good but it was way too oily so suggest that the chicken spends some good amount of time in the oven. Also, you should probably double or triple the seasoning.

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powcook

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Reviewed: Apr. 30, 2009

Excellent recipe! I used boneless skinless chicken breasts, pounded them flat and dredged them in the flour and egg mix's twice. I also added the same spices that went into the flour mix to the egg mix. I fried the breasts in about 1/4 inch of oil till golden and crusty, then baked them at 375 for twenty minutes or so, a little less greasy that way. My grandma stopped in, and we invited her to eat and she couldn't stop raving over how good it was. Had some leftovers (oh darn! lol) and sliced the breasts into strips and had quesadillias with them. Very good!

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tracy1878

Cooking Level: Expert

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Reviewed: Apr. 19, 2009

pretty darn good

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Hannah

Cooking Level: Intermediate

Home Town: Sabetha, Kansas, USA

Living In: Silverton, Oregon, USA

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Reviewed: Apr. 16, 2009

I made this the other night, without the gravy, and it was fabulous! The only change I made was I added a little cajun seasoning, to kick up the flavor a bit, and marinaded it for a few hours in lowfat buttermilk. I think the key also is to use a cast iron skillet. I had one batch in that, and the other batch in a regular non-stick skillet. The cast iron batch was just awesome, crispy and fabulous, so I'd use only that in the future. Thanks for a great recipe!

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TrishDish

Cooking Level: Expert

Living In: Hartford, Connecticut, USA

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Reviewed: Apr. 16, 2009

MMM mmmm... I am full! This was good. I was too lazy to make the gravy though, used a store bought one and added about 3 tablespoons of fat/oil from the chicken, and added the flour mixture. Still turned out great!I will use this again!

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miss M

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Apr. 16, 2009

I believe I must have overcooked the chicken. It was crispy - but not tender and juicy on the inside - kinda dry! That is why I only gave it a 4 star rating. Next time I will adjust the cooking time. This is the way I was taught to make gravy - it is the best!

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bagua-one

Cooking Level: Expert

Home Town: Peoria, Illinois, USA

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Reviewed: Apr. 10, 2009

I have made this for years & everyone loves it! The only changes that I make are using boneless, skinless chicken breasts cut in halves & I always taste the flour mix to make sure I approve of the taste. If it needs more salt or garlic, I just add it in small increments. It's just a great recipe.

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Anna

Cooking Level: Intermediate

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Reviewed: Mar. 30, 2009

This was my first time making fried chicken. I liked this recipe, I have to say it came out pretty good for the first time making fried chicken. I have a tendancy to overcook meat, so I just followed this recipe to the T and it came out perfect. My husband even liked it, and he usually does the meat. Thanks for sharing

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shaym

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Reviewed: Mar. 20, 2009

YUMM!!This is our new favorite recipe for fried chicken.The only thing I did different was to use boneless skinless chicken breast.Thanks for sharing.:)

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Fable37

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2009

Yummy. I used boneless skinless chicken breast and flattened them out. It was very good. I used cayenne pepper instead of black pepper and left out the poultry seasoning. Thanks.

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rae

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 6, 2009

This was really good. Exactly how my Granny use to make it. I only have one little suggestion. Soak your chicken overnight in a big zip lock bag filled with buttermilk. It makes all the difference. Trust me... try it! Great recipe thank you...

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neo

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Reviewed: Mar. 6, 2009

My goodness...what is all this about the garlic salt....I LOVE garlic, but can't do the salt thing....I use granulated garlic or the real thing....but the granulated garlic works great...."hint" even on popcorn :) otherwise the recipe was okay

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SNFLOWER2001

Cooking Level: Professional

Home Town: Fargo, North Dakota, USA

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Reviewed: Mar. 4, 2009

I followed the recipe exactly and this was very, very bland; especially the gravy. This dish still has potential to be great, I think next time I’ll follow some of the suggestions given about alterations that were done to give this a 5-star rating, but as is it’s only a 3.

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