Reviewed: Sep. 11, 2006

yum yum! I also used boneless chicken tenders, cooking longer than I normally would. They were wonderful, almost as good as the gravy. I used others suggestions of using more spices. Next time I will make twice as much gravy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MYAMSCRAM

Cooking Level: Expert

Home Town: Concord, North Carolina, USA

Living In: Asheville, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 26, 2006

This was so delicious! I used 4 boneless breasts and cooked them for about 6 minutes per side. My husband took a couple of bites and declared the gravy delicious! I took out 4 T of the flour mix before the raw chicken touched it for using to make the gravy later. I did double the gravy so we would have enough for both the mashed potates and to ladle over the chicken breast cutlets. Never thought of using both chicken broth and milk for gravy, but it was delicious! Excellent recipe. I've also used chicken bouillon cubes and water as a sub for chicken broth and it worked great too. 1 cube per 1 c water. Thanks, I make this all the time now, we love it!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2006

I don't eat chicken but I made this for my boyfriend and our friend. They loved it! It smelled so good, and I might use this with Morningstar "chicken" strips. It's really easy and this time around, I think I will dip as instructed, fry and then coat in another layer. Boyfriend really likes a thick, crunchy crust and I figure it'll be even better!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

moose

Cooking Level: Intermediate

Home Town: Alta Loma, California, USA

Living In: Anchorage, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2006

Wow, this was absolutely delicious! I made it exactly as the recipe called. I cooked it my husband's cast iron skillet which helped with even cooking. The gravy was excellent. My kids were stunned and enjoyed every last bit! Thanks for this one.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Kristy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 21, 2006

This is really a great recipe. Like so many others I upped the spices a little. I also mainated the chicken in salt water for a few hours. Don't crowd the chicken if you have to use two pans, other wise you may have bald chicken legs like me..... the gravy is also to die for. My Dutch husband loves my southern cookin.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Dutchwife

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 20, 2006

Oh my is this delicious! I followed it exactly but added garlic and onion powder and a touch of red pepper to the flour mixture for "bite". I also used boneless chicken breast and thighs because we don't like to contend with bones - just our preference. The gravy is simply outstanding - smooth and satisfying. Definitely wonderful comfort food for a cold fall or winter meal!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cupcake Kitty

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 11, 2006

I got hugs for this one! I made this in my cast iron pan with boneless chicken breases cut into strips. Other than that, I made it exactly as written. Don't change a thing! Thank you!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

CookingMommy

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 10, 2006

I'm not much of a chicken frier but this turned out great. I used boneless breasts. I ended up with extra gravy but that was ok because it was so good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

amy beth

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Hermitage, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 1, 2006

This is one of those comfort foods you eat when you're depressed and don't care how bad it is for you. This is a great recipe and it makes a wonderful gravy. Very tasty!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

MAJ1234

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2006

This recipe was very good. I made it with chicken breasts instead though, and it was still tasty. The only thing that i did not like was that I had trouble with keeping the flour on. next time I will do 3 dips instead of 2. Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

mrs_reece1

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 27, 2006

I use buttermilk and up the spices.... but am careful with the salt, only because of the gravy. I think if I were to up the salt, which it needs, I would use "sodium free" chicken stock. Food Snob ... says...... Very Good !

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

buffalochef

Cooking Level: Expert

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 23, 2006

I loved it! It turned out really nicely. The family adored it. I look forward to preparing it again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DAQUEEN1217

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 15, 2006

Went the quickie route and used boneless chicken tenders instead and they came out delicious!!! No trouble at all. They fried up to such an appetizing golden brown color and were perfectly crisp. My boyfriend loved it, gobbled 'em all up.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kat

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2006

I thought this was pretty good. I used up a package of chicken thighs for this. Thought the coating was very pretty when fried up and the gravy had a nice taste.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

VEALCALF

Cooking Level: Expert

Home Town: Uniontown, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 14, 2006

This recipe was terrific! I come from a long line of fried chicken traditionalist, and this hit a home run with my family. I doubled the spices as another user suggested and used my cast iron skillet. A++++++++

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

catypillrgirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 13, 2006

This was one of my first dishes I tried from this site. The Fried chicken was AWSOME!!! I really think the key to it was the dipping it in flour then egg wash then back into the flour. The batter stayed on and it was nice and crispy. My girls love the crispy skin off of chicken and they had plenty of it with this dish. The gravy was easy and good also. I've never been able to make a homemade gravy before without it tasting like flour or grease. I've tried milk before to with no luck. But the chicken broth and milk made this gravy very simple and very tasty. If I can make this gravy anyone can. And you will want to double up on this recipe for the gravy to make more. I think any leftovers will be great on just a piece of bread or have biscuits and gravy in the morning. Thank you for the recipe. I will be making this one again and again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

ASM6678

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 13, 2006

When I made this last night I used chicken wings because thats what I had on hand.The crust was really good but the chicken needed a little salt before the coating is added. I will do that next time. The gravy was simply wonderful (yum yum). I really never coat my chicken with egg and milk, but I will from now on really good.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

griller3

Cooking Level: Expert

Living In: Greensboro, North Carolina, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 10, 2006

This was good, but not fantastic. I liked the idea of the ingredients for the gravy, but had trouble with it not thickening as much as I wanted. My husband was not all that impressed either.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ANGELYNE

Cooking Level: Expert

Living In: Mattoon, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 26, 2006

This was excellent, the gravy was yummy. My husband and I both loved it and will make many more times. We both agreed it needed a little salt though, but it was GREAT!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

vitalismom

Cooking Level: Expert

Living In: Warren, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 19, 2006

My first time with fried chicken. I also doubled all the spices (except pepper) - thanks for that tip. I made this for a picnic, so didn't make the gravy. It was really great cold. My family liked it - my husband was very impressed.

Was this review helpful? [ YES ]
1 user found this review helpful