Reviewed: Oct. 21, 2009

Thank You so much for sharing this recipe, I finally made fried chicken that turned out!! My family thanks you too! :-)

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Angelia De Leon

Cooking Level: Intermediate

Home Town: Oneida, Wisconsin, USA

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Reviewed: Aug. 3, 2009

I made this tonight for dinner. It is the best fried chicken i've ever made! It was easy I did however subsitute one of the tablespoons of seasoned salt (i ran out) with paprika and it worked just fine. Finally I found a great fried chicken recipie. Thank you very much.

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mamabugs

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Reviewed: Aug. 1, 2009

Really loved this!!! very well seasoned. I deep fried. Found that skin was less crispy when i put the top on the deep fryer. Such a difference in crispiness when i did the second batch and left the top off and fried uncovered. I will be adding this to my all time favorites. Thanks so much for sharing

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kitkitty79

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Reviewed: Jul. 1, 2009

Really good!! This technique of pan frying chicken is a keeper! The only thing that I didn't like about it is that after I uncovered it, it made lots of water..Like a lot of water! How do I prevent this? Should I it? I just want it to be a little bit more crispier, other then that though really good...my boyfriend ood and awwed over it and hes not even that big on chicken.

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Azra

Cooking Level: Intermediate

Living In: San Jose, California, USA

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Reviewed: Jun. 20, 2009

This was very moist, tender and juicy. I followed the recipe but scaled it down to six pieces. I'm a Southern girl and I do love "fried" chicken. This is one of three recipes that I've found on this site and really love. This is the simpliest of the three. I will definitely make this again and again.

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Southern Lady Cook

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

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Reviewed: Jun. 13, 2009

So perfect. I have tried a bunch of fried chicken recipes and this has been the only keeper in the bunch. Thank you for the recipe

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Traci

Cooking Level: Intermediate

Home Town: Ozone Park, New York, USA

Living In: Milford, Pennsylvania, USA

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Reviewed: May 14, 2009

Very good recipe. I used a salt free seasoning and only about 2T. since I was using kosher chicken (already soaked and salted). and added only 1 tsp. salt to the flour mixture. It stuck to the chicken vey nicely but it didn't have that crunch I was looking for when biting into it. It was crispy don't get me wrong but I like that really crunchy coating that crackles when you bite into it.

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miki

Cooking Level: Professional

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Reviewed: May 13, 2009

Outstanding! Very good flavor. It was very crispy. Definitely will be making again and again.

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iluvmyangylrose

Cooking Level: Expert

Home Town: Fullerton, California, USA

Living In: Cypress, California, USA

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Reviewed: Mar. 15, 2009

Delicious! These are a big hit every time I make them. I was skeptical about cooking them in oil on low for 10 minutes, but man, that must be the secret, these are so juicy (NOT greasy) and flavorful! It doesn't hurt to kick the seasoning up a bit, and sometimes I rub the chicken with cajun spices before coating when we want something with a little bite.

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Noty

Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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Reviewed: Mar. 13, 2009

that chicken looks very good

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HILDA EVANS

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Reviewed: Feb. 28, 2009

This is one of the best crust that retains and seals the chicken flavor and juices. I omit the salt and pepper becauce of the season salt already present. The chicken tasted great for immediate eating, the rest goes on a car trip tomorrow, I hope it holds up and remains as crispy.

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Fresh Lobster

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Reviewed: Feb. 25, 2009

My picky Texan hubby LOVES this recipe, so we've finally got a family fried chicken. Thanks Millie!

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Alisa

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: Portland, Oregon, USA

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Reviewed: Feb. 10, 2009

Tasted very good. The chicken pieces I cooked took a bit longer to cook than as stated so not sure if I had temp. right or if my chicken was just thicker. But I would not change anything else as far as ingredients.

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Matthew14c

Cooking Level: Beginning

Home Town: Dundee, Michigan, USA

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Reviewed: Dec. 17, 2008

Thanks for the Recipe!!!!

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jkWatts

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Reviewed: Nov. 25, 2008

I made this chicken for my family last night and everybody really loved it. I really like the way the coating was made. I saved this on my computer and I will definetly use it again. Great Job.

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Matt CWV

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Reviewed: Oct. 21, 2008

My husband is a fried chicken snob. He ABSOLUTELY loved it!!! He said " Do not change a thing". I followed the recipe exactly except I used alot of ground pepper in the flour mixture and a little more Lawry's season salt. I make this twice a month. It's a must try!!!

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JENNIFER6006

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Reviewed: Oct. 18, 2008

This turned out GREAT!! I thought i couldnt fry chicken.. it always turned out burnt on the outside, raw on the inside. This was perfect.. use the cooking instructions AS IS!!! I kept looking at the chicken like wow! I made this!

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Arielle

Cooking Level: Beginning

Home Town: Pearl, Mississippi, USA

Living In: Jonesboro, Georgia, USA

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Reviewed: Sep. 22, 2008

I made this chicken for supper tonight and it was pretty good. I followed the directions exactly but scaled to 4 servings and used only chicken breasts cut in half. The only minor change I made was to use lard instead of vegetable oil. The end result was good, but could have been a bit more flavourful for us. The chicken was super moist though, so we'll likely make this again!

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Sep. 17, 2008

I never make fried chicken but, wanted to do a traditional American picnic...Wow! Just delicious.I made it again to take to an outdoor concert.My friends loved it! Seems few people fry their own chicken these days...I soaked it in buttermilk before coating the second time around.

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