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.

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

Reviewer:

CoconutGirl

Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA

Living In: Camarillo, California, USA

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

Reviewed: Jul. 22, 2009

First time frying chicken and noone could tell! Got raves and everyone asked for seconds! Thanks :)

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

Reviewer:

holly

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

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.

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

Reviewer:

ELINORCLEO

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

Living In: Daytona Beach, Florida, USA

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

Reviewed: Jun. 9, 2009

Just perfect. Very tasty and simple, just what we were looking for in fried chicken. Thanks!!

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

Reviewer:

Shannon

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

Reviewed: Jun. 6, 2009

Hubby won't stop talking about it!

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

Reviewer:

Amy DuBois

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Lexington, South Carolina, USA

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

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 :.)

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

Reviewer:

carolina

Cooking Level: Expert

Home Town: Goldsboro, North Carolina, USA

Living In: Amherst, Ohio, USA

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

Reviewed: May 11, 2009

This is a very good recipe. Only thing I added was a dash of garlic powder not salt. Delicious!!!!

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

Reviewer:

Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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

Reviewed: Apr. 4, 2009

I have been doing this for forty yearss, and everybody still loves it, thanks johnny

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

Reviewer:

johnny

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

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.

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

Reviewer:

Rossi

Cooking Level: Intermediate

Home Town: Erin, Ontario, Canada

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

Reviewed: Jan. 31, 2009

Good recipe but I followed other suggestions on the spices to add.

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

Reviewer:

consuella

Cooking Level: Intermediate

Home Town: Eureka, Missouri, USA

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

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.

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

Reviewer:

Rotak

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

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!

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

Reviewer:

Kenster

Cooking Level: Intermediate

Home Town: Livonia, Michigan, USA

Living In: Tamworth, Staffordshire, England, U.K.

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

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.

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

Reviewer:

aegibear

Cooking Level: Intermediate

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

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!

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

Reviewer:

Tanya

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

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!

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

Reviewer:

BRUNOSBETH

Cooking Level: Intermediate

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

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.

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

Reviewer:

Lepperd530

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

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.

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

Reviewer:

KennyHx

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

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.

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

Reviewer:

Nigeria22

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

Reviewed: Oct. 30, 2008

This recipe is awesome. I have never made fried chicken before...I was so worried it would come out raw...not a risk I wanted to take. This recipe is easy to make and it tastes great. I did add a few things to mine based on suggestions....1/2 tsp baking powder, 1 1/2 tsp corn starch(these help it to be extra crispy), I also measured my salt and pepper which ended up being 1 tsp each. As each batch finished cooking I placed it in the oven on a paper towel lined cookie sheet at 350 degrees to keep it warm until time to serve. Thanks for the great recipe!

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

Reviewer:

MomBake2

Cooking Level: Intermediate

Living In: Greenville, Texas, USA

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

Reviewed: Oct. 4, 2008

Thank you for teaching me the proper way to cook chicken! I'm quite the cooker now, but about a year ago when I first tried this I was scared out of my mind. I didn't enjoy cooking, but needed to learn and this recipe made me realize that cooking isn't as hard as I thought it was. My daughters favorite meal is chicken legs and potatoes, and now I'm able to make it for her all the time.

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