Reviewed: Feb. 17, 2008

I fried boneless chicken breasts in a deep fryer and the chicken turned out wonderful! My family really loved it...I took the suggestions of adding some extra spices. Thanks for sharing the recipe..I will definately be making it again in the near future!

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

Reviewer:

JDansby

Cooking Level: Intermediate

Home Town: Dansville, Michigan, USA

Living In: Haslett, Michigan, USA

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

Reviewed: Jan. 1, 2008

I followed some tips and it was great! I had salt and pepper, garlic powder--so that's what I used. cooked it on low heat for about 45 min.s, turning it every 10.

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

Reviewer:

Nora

Cooking Level: Intermediate

Living In: Fairfield, Iowa, USA

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

Reviewed: Dec. 16, 2007

i love chicken so i am going to have to give this a four

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

Reviewer:

breonna

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

Reviewed: Oct. 16, 2007

I made this tonight using all chicken legs (6 of them). I took the advice of a couple other readers and I brined the chicken for 45 minutes in iced water and salt. I then combined the flour in a gallong Ziploc with seasoned salt, black pepper, garlic powder (1 tsp) and onion powder (1 tsp). I took another person's advice and I dipped the legs into the Ziploc mixture first, then I dipped the legs into a mixture of whisked egg white and 1/4 c. water, and then I dipped the legs again in the Ziploc mixture. This chicken came out absolutely beautiful and all the coating stuck to the legs! It was golden brown and it was the crispiest chicken I have ever eaten. It sounded like we were eating a bunch of tortilla chips! This recipe is fantastick and I would highly recommend it!

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

Reviewer:

Lisa

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Laurel, Montana, USA

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

Reviewed: Oct. 16, 2007

I added granulated garlic and onion, chayenne pepper, tblsp of toasted sesame seeds, and substituted salt with johnny's season salt. Took all of the ingredients and put them in a gallon ziplock bag. Cleaned up 4 Chicken breasts, filleted them in half, pounded them, and cut them into strips. Then threw them into the gallon bag and mixed up the strips thoroughly...kids and wife loved it. It was good.

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

Reviewer:

topchef97502

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

Reviewed: Oct. 13, 2007

simple but tasty! i also used boneless breasts and coated some fries with the leftover flour. added more spices--ground thyme--garlic and onion powders--seasoned salt. very nice!

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

Reviewer:

deb

Cooking Level: Expert

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

Reviewed: Oct. 10, 2007

I've been trying to authenticate that "good ol' Southern taste" in my fried chicken and his recipe is the best! My kids raved about it, even though I used too much salt on the first try. I use drumsticks instead of breasts.

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

Reviewer:

cecala92

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

Reviewed: Oct. 2, 2007

If you really want the flour to stick first roll the chicken in flour, then dip in a mixture of whisked egg white with 1/4 cup of water, then roll in flour mix again. I like a little season all salt in the flour. you can really make this recipe your own by adding your favorite spices kinda plain w/out

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

Reviewer:

jtoth77

Cooking Level: Intermediate

Home Town: San Dimas, California, USA

Living In: Tualatin, Oregon, USA

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

Reviewed: Sep. 23, 2007

I did enjoy this recipe VERY much and my family LOVES it, I did have to twist is a little with some garlic powder and seasoned salt because the first batch was sort of flavorless. But for the most part I stuck to your recipe and it turned out FABULOUS! Great job!!!!!!

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

Reviewer:

Crystal

Cooking Level: Expert

Home Town: Petersburg, West Virginia, USA

Living In: Nanticoke, Pennsylvania, USA

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

Reviewed: Sep. 10, 2007

Finger lickin good! Don't be fooled by the ingrediants! It's packed with flavor. This will be my official chicken recipe!

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

Reviewer:

Jacqulyn

Cooking Level: Intermediate

Home Town: Port Norris, New Jersey, USA

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

Reviewed: Sep. 2, 2007

This chicken was pretty flavor less. The flour created a nice crust though.

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

Reviewer:

Kim

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

Reviewed: Sep. 2, 2007

Sorry, no one at our house liked this. Will not make again.

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

Reviewer:

nan

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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

Reviewed: Aug. 29, 2007

Very easy recipe to follow. My dad went to costco and bought a HUGE package of chicken legs that needed to be used up. The whole family wanted fried chicken - which of course I had no idea how to cook. I used this recipe as a guideline, but took tips from other people who reviewed the recipe before me and soaked the legs in salty ice water for a half hour before cooking. This really helps "hide" the veins that pop out as you get close to the bone. But the secret I learned (on my last batch, of course) was not to cook the chicken on high heat. The outside will burn and the inside will remain a little bloody. Cooking it on medium heat will give you crispy, and completely cooked chicken. Over all it was yummy. Will definatley do it again!

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

Reviewer:

Christie

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

Reviewed: Aug. 28, 2007

I followed the basic recipe but with a few changes. I used chicken tenders because it was all I had. After coating with the flour/spice mix I dregged chicken in an egg/milk mix then recoated with a seasoned breadcrumbs/flour mix. Then I set in the fridge for about 10 mins. I don't have a deep fryer so I used the stovetop method and cooked pieces for 5 mins on both sides. Chicken came out crunchy on the outside and tender on the inside. Served with bbq sauce and fries. It was wonderful. Will be making this again for sure. Great for a quick meal.

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

Reviewer:

TDriggers

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Beaufort, South Carolina, USA

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

Reviewed: Aug. 27, 2007

One of the best recipes I have tasted for Fried Chicken.

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

Reviewer:

Island Girl

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

Reviewed: Aug. 25, 2007

I made this to take to an amusement park for lunch. It still had a nice, crisp texture out of the cooler. Thanks!

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

Reviewer:

pammieo

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

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

Reviewed: Aug. 23, 2007

I grew up with this recipe as a kid. The only thing i would suggest is to dip the chicken in a milk/egg batter before the flour mixture. This helps the batter stick and gives you a thicker coating. Can't go wrong with this one!

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

Reviewer:

CrdsGrl

Cooking Level: Expert

Home Town: Hobbs, New Mexico, USA

Living In: Phoenix, Arizona, USA

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

Reviewed: Aug. 23, 2007

I had never fried bone-in chicken and was also intimidated by it. I had to use a skillet on the stovetop so I wasn't sure what setting to put it on. I left it around medium most of the time and I think I should've turned it down later. I ended up cooking it probably 30-35 minutes. It was good but a little more crispy than I prefer. I did double coat it but I didn't soak it in iced saltwater and definately should have, because blood came out and caused brown/black spots on the breading. Overall it turned out good for my first time. I think next time I'll soak it first and not cook it as long.

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

Reviewer:

Stacey

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

Reviewed: Aug. 22, 2007

The chicken came out great, the classic fried chicken. I brined the chicken pieces first for about an hour and a half. I just used pepper and seasoned salt with the flour in the coating. I did the frying in an electric frying pan because my cast iron skillet is tiny, it was great for controlling the oil temperature.

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

Reviewer:

chellebelle

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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

Reviewed: Aug. 22, 2007

This is a classic method for frying chicken. I brined my chicken in iced saltwater for about an hour before using. I added a teaspoonful of an italian herb mixture (containing marjoram, thyme, rosemary, savory, sage, oregano and basil)and about a teaspoonful of onion and garlic powders to the flour with the salt and pepper. I omitted the paprika and added a pinch of seasoning salt and cayenne instead. I shook my chicken in the flour mixture in a heavy paper bag and fried it in an electric frying pan with a lid and used 1/2 shortening and 1/2 corn oil. I cooked the dark meat first then cooked the breasts in a second batch alone. My family loved this! The smell in my house was to die for. With the herbs I added there was a KFC kind of taste to it without the chicken being overcome with breading. Best chicken I have made in a very long time! I can't wait for lunch tomorrow!

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