Reviewed: Mar. 10, 2008

This recipe makes delicious fried chicken!! My husband (who is a steak man) declared after eating the boneless, chicken breasts I prepared last night, that it was better than the two famous Fried Chicken fast food places we have around here! I very rarely "fry chicken", but after his reaction, I guess once a month won't kill us.LOL I followed the recipe exactly with the exception of adding onion powder to the spices. My personal preference. I make pretty good cream gravy, but never used chicken broth before. I will make it this way from now on. Thank you so much for the recipe!

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TXMEME2MANY

Cooking Level: Expert

Home Town: Hebbronville, Texas, USA

Living In: Freer, Texas, USA

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Reviewed: Feb. 2, 2008

This is a great recipe my family loved it, there wasn't any leftovers. I finally learned how to make fried chicken! Thank you so much for sharing.

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Shelly

Cooking Level: Expert

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Reviewed: Jan. 29, 2008

WoW! This was absolutely delicious. Best fried chicken I have ever made. I almost added onion to the gravy, but I stopped myself because I wanted to see how it would turn out before I "doctor" it up. Chicken was tender and juicy, and gravy was thick and hearty. Served this with rice and a side of corn. This one is following me to work tomorrow in my lunch. :)

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Veronica Rockett

Cooking Level: Intermediate

Living In: Houston, Texas, USA

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Reviewed: Jan. 15, 2008

My whole family just devoured it and then kept asking for more!!! I made this the other night with just 4 boneless, skinless breasts cut up into small pieces and it still turned out fantastic!!! Made mashed tatters and poured gravy over the tatters as well. Another suggestion if you don't want the gravy, nix it and just add your favorite dipping sauce!! Will be adding to the regularly used recipes.

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wileyscherries

Cooking Level: Intermediate

Home Town: Poway, California, USA

Living In: Tierrasanta, California, USA

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Reviewed: Dec. 1, 2007

OMG this is the best fried chicken and really easy. my boyfriend just loved it.

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Melissa

Cooking Level: Intermediate

Home Town: Camarillo, California, USA

Living In: Harrison, New Jersey, USA

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Reviewed: Nov. 28, 2007

Good.

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kac2research

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2007

Very good, very easy. I did fry it it tallow that I rendered for the health benifits. Nice and crunchy and very moist. I served it with sauteed apples from this site.

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Lynnje

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Reviewed: Nov. 5, 2007

very easy and delicious. I added Italian spices.

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DUSTMIT

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Reviewed: Oct. 18, 2007

Yummy!!!! My kids loved it and there was no leftovers last night. My husband even made the comment it was better then his moms. :)

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Kittie24

Cooking Level: Expert

Home Town: South Bend, Indiana, USA

Living In: Silver Lake, Indiana, USA

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Reviewed: Oct. 16, 2007

This recipe is good, the chicken looks wonderful and although the dipping method is messy the chicken is very moist. This could have had 5 stars but I felt the chicken lacked salt, I added about 2 tbs of salt and lemon pepper and omitted the paprika in my second batch and it was a whole lot tastier.

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LITASITA

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Reviewed: Sep. 30, 2007

This is really good. But, I can not make fried chicken for the life of me. It gets too greasy and too brown before its cooked. ( I did use a thermometer) I browned this up for about 4 mins a side and then put it on a rack on a cookie sheet at 400 degrees and cooked for 10-15 mins. Really good, the excess grease drained off.

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marymommy

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Reviewed: Sep. 14, 2007

Oh wow! Absolutely fantastic without a doubt. My husband said its the best chicken I have ever made for him! I have never been able to make decent gravy, always lumpy, and this was perfect. Unbelieveable. Thank you so much for sharing this recipe, it will certainly be a part of my family recipes from here on end!

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Bonnie B.

Home Town: Milwaukee, Wisconsin, USA

Living In: Monona, Wisconsin, USA

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Reviewed: Sep. 3, 2007

I wish I could give it WAY more than five stars! All I ever get for comments from this recipe is, "THIS IS SO GOOD!" or "WOW!" I get the biggest ego from making this recipe. Really, it is so simple to make! I think it is better than KFC's chicken! I think the mess that comes from making this recipe is SO worth it! I love this recipe!

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SistaMaggie

Cooking Level: Intermediate

Home Town: Mandan, North Dakota, USA

Living In: Bethel, Alaska, USA

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Reviewed: Aug. 25, 2007

I cut the chicken into bite sized peices and fried until browned on all sides, it was the most amazing fried chicken I've ever had and it was fun to eat!

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Eden

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Reviewed: Jul. 28, 2007

I cooked this dinner and it was the best! I used 1 egg instead of 3/4 of an egg. I also substituted veggie broth for the chicken broth and used a natural seasoning called Herbamare instead of poultry seasoning. It was absolutely delicious, I would definately recommend it!!!

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tidoblue10

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Reviewed: Jul. 26, 2007

Practically foolproof fried chicken (just make sure you watch the temperature of the oil!) and an okay basic gravy. I've made this recipe twice; the first time completely as instructed, with gravy, and the second time with a couple spice additions to the flour mixture as well as with a store bought gravy mix. The reason why I think I'll stay with the store bought is that the gravy does not have enough flavor for me and it was also too greasy and thin. It's too easy to just open up a pouch and spend two minutes boiling it up, you know? I also end up adding more pepper and paprika to my flour mixture because my boyfriend and I like it a little more spicy. If you take anything away from this recipe, though, make it what I call the triple dunk technique: flour, milk/egg, and flour again. This combo really makes the glue like consistency that helps the flour STICK to the chicken so it doesn't all fall off when you put it into the oil. Overall a nice basic recipe for those who need to practice on perfecting their fried chicken.

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ellasequema

Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jul. 23, 2007

This dish was prepared this weekend by my friend, it was delicious and to die for. I am playing to fix this again this time for my family. Excellent recipe.

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Domebaby68s

Cooking Level: Intermediate

Living In: Warrensville Heights, Ohio, USA

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Reviewed: Jul. 5, 2007

I tweaked the recipe a little bit - I used buttermilk instead of the milk and egg mixture. The coating was too crunchy for us, we like ours more crispy (there's a difference). Next time I'll skip the milk and just season and flour it, like my dad always did. I deep fried breasts, wings, and drums and the flavor of the meat was really good. I took the advice of another reviewer and let the chicken sit in an ice water-n-salt bath before cooking - I still had the icky veins! The "brine" did help season the meat, though. I did make the gravy and it was delicious, but next time I'll skip it. The family liked the chicken more than I did.

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4callmemommy

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jun. 5, 2007

I pretty much just eyeballed the seasoning for the flour coating. The chicken turned out so moist and flavorful. Husband liked the gravy more than I did. Thanks!

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