The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 18, 2009
This Recipe was great. The chicken came out very juicy. Although I dipped the chicken in the egg then the batter to make it a little more crunchy and it worked great for me. Also I only used salt and pepper for flavoring, which I added to the batter instead of putting it on the chicken.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 16, 2009
Pretty good.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 27, 2009
Just about everything was great! The chicken was crisp, moist, had no problems sticking to the pan, the coating stuck to the chicken and it looked absolutely mouthwatering. My only problem was that the spices were too bland, so the next time I make this I'll definitely have to up the amount. As usual, I did NOT use vegetable oil but coconut oil, this time halved with palm shortening.
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Photo by CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA
Living In: Camarillo, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jul. 22, 2009
First time frying chicken and noone could tell! Got raves and everyone asked for seconds! Thanks :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 11, 2009
THANK YOU SO MUCH FOR THIS!!! I was always afraid to cover chicken when it was frying, and finally DARED to try it!! WOW!! DELIS!! Someone asked how to keep crust on the chicken--DON'T try to move it until the 10 minutes is up.
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Photo by ELINORCLEO

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA
Living In: Daytona Beach, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 9, 2009
Just perfect. Very tasty and simple, just what we were looking for in fried chicken. Thanks!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Jun. 6, 2009
Hubby won't stop talking about it!
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Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: May 21, 2009
Coming from a true carolina girl..this is your basic real way of good fried chicken...but if ya like yours a lil more crispy...just add some crushed corn flakes to your flour batter...and some garlic salt..yummy....just a helpful hint for yall that like it more crispy :.)
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Cooking Level: Expert

Living In: Amherst, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: May 11, 2009
This is a very good recipe. Only thing I added was a dash of garlic powder not salt. Delicious!!!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Apr. 4, 2009
I have been doing this for forty yearss, and everybody still loves it, thanks johnny
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Feb. 1, 2009
This is a great basic recipe. I found marinating the chicken overnight gives it much more flavour. In my blender I mix fresh garlic, green onions, fresh thyme, salt and pepper, coat the "skinned" chicken and let it sit for at least 5 hours. The other trick I use for keeping the flour on is to add some bacon fat to the oil.
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Cooking Level: Intermediate

Home Town: Erin, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 31, 2009
Good recipe but I followed other suggestions on the spices to add.
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Cooking Level: Intermediate

Home Town: Eureka, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Jan. 31, 2009
Recipe was definitely plain. Made three pieces of chicken by this recipe, with a bit of added white pepper. I deep-fired three legs at 365 degrees for 17 minutes, turning once, and had slightly burnt skin so I'd cook it just a little less. Very crispy the second time (360 degrees for 15 minutes), a lot different than I expected, but delicious. However, I am excited to try this tomorrow with more White Pepper, Paprika, Salt, Garlic Powder, and a little Creole seasoning that adds wonderful flavor in a small amount, and the kick doesn't overwhelm the chicken. Not a bad recipe, but it needs improvement.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 18, 2008
This is what makes me such a fan of good old southern cooking! This recipe is excellent as is, and you can add to it as well - It's a very flexible recipe. Depending on who I am cooking for, I might add garlic salt, cajun seasoning, cayenne pepper, and onion salt. No matter what you add though, the chicken comes out nice and crispy on the outside, and juicy and tender on the inside. It took awhile for me to learn, but if you let the oil heat up to the specified tempurature, the coating won't fall off. Another alternative is to use a deep frier. The oil tempurature is most important. Thank you for a wonderful recipe!
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Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA
Living In: Tamworth, Staffordshire, England, U.K.

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 28, 2008
Great! I tried frying as well as baking. Both came out very good, but I think I prefer the Baked one. 30 min at 375 degrees, turning a few times to get both sides nice and crispy. transferred the chicken onto clean foil so it wouldn't soggy on one side sitting in grease and continued baking. Added 2 teaspoons of cayenne pepper; 1 teaspoon of crushed red pepper (ground up a little more in my magic bullet); 1 teaspoon of garlic powder; 1 teaspoon of onion powder; about 10 saltines crushed. shook everything up in a large zip loc. Also, I Very LIGHTly coated the chicken with egg yolk before putting in a zip loc... I might try adding potato flakes next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 26, 2008
This is the best homestyle fried chicken I have ever tasted! The key to prevent the flour from falling off the chicken is to make sure the oil is really nice and hot before you place the chicken in it. So crunchy and tasty...it was great. Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 20, 2008
Sooo good!! I added about 1 Tblsp of Cajun seasoning, pinch of cayenne pepper and extra salt. I used boneless, skinless chicken breast & cut up into bite-sized pieces. I wanted to make my own chicken nuggets :) They were absolutely delicious and we dipped them into some hot pepper glaze sauce. Never trust a skinny chef!
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Photo by BRUNOSBETH

Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 19, 2008
To keep the flour on the chicken, season the pieces, dip them in some whipped egg, then roll in flour. Or toss pieces in a Ziploc that has flour in it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 6, 2008
tried two ways one with paprika and the other with old bay both were good but to me the one with old bay was better. have the recipe 4 stars.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 2, 2008
Great simple fried chicken recipe. I would add one major tip for keeping the flour on the chicken during frying. In a medium sized bowl, mix one beaten egg and a half a cup of milk. Dip the chicken pieces in this mixture before rolling or shaking them in flour. Let floured chicken sit for about 5 minutes before frying.
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