Reviewed: May 17, 2012

After the 1st batch flopped because the flour fell right off, we tried mixing the seasonings into an egg. This kept the flour on but there was less seasoning on the chicken. No flavor to it, even with the 1st batch. Big flop of a recipe! No idea how generations could pass down this recipe. It's not worth it in my book.

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Reviewer:

cross-stitchgirl

Reviewed: May 11, 2012

I've never really tried frying chicken cos I always seemed terrible at it but this one was fantastic and tasty :)

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Reviewer:

Isoken

Reviewed: May 11, 2012

I can't believe how delicious this was last night. I changed it a little because I used chicken thighs, cumin, salt and pepper (ran outta paprika). I also decided to try the icey salt water before hand as many reviewers mentioned. Then, I decided to brine it for a couple hours since it was already in salt water. I also used a viewers idea of letting the flour sit on the chicken for a half hour and then shaking it again. I don't know what variable was the key or if they all were key but this was the best fried chicken I have ever eaten let alone made myself. Yummy and simple. Just wish I could eat it more but it is def not low fat!

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Reviewer:

indiaalexis

Reviewed: Apr. 23, 2012

My Family just finiched this for dinner. While we were eating my husband looked at me and said the skin on this is perfcect. Um i used boneless skinless chicken breast. He didn't believe me i had to show him the package. I took advice from others and added garlic powder, onion powder salt and pepper to the flour, and also seasoned the meat before putting in the flour. I got distracted with the kids and overcooked the chicken but it was still good. will make again.

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Reviewer:

mommietotwo

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Greenwood, California, USA

Living In: Roseville, California, USA

Reviewed: Feb. 19, 2012

I just finished making this & cleaning up the greasy mess it made on my stove. It was crispy and looked nice but it did not have any flavor. I did the ice water bath for about 45 mins, floured the chicken, put it in the fridge and dipped in flour again right before I put the chicken in the pan. I don't think it was worth all the work. Might be better if you put some spices in the flour. I like my over fried chicken recipe better, tastes better and no greasy mess to clean on my stove. Won't be making this one again.

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Reviewer:

Maria

Reviewed: Feb. 15, 2012

Made this tonight with pink waffles for Valentines Day...substituted boneless, skinless chicken breast and added some cayenne pepper. Hubby & I loved it! Will make again!

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Reviewer:

Amy

Reviewed: Jan. 25, 2012

my family loved this chicken, I did a few changes as other before me, did a egg wash, add garlic powder onion, and left it in salt and water for some time before frying. I used a electrical fryer, it was fabulous

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Reviewer:

derabeja

Cooking Level: Beginning

Living In: Udine, Friuli-Venezia Giulia, Italy

Reviewed: Jan. 18, 2012

Thank You!! I CANNOT make good fried chicken, but now I can thanks to your simple recipe!

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Reviewer:

Sydniee

Cooking Level: Beginning

Reviewed: Jan. 8, 2012

Excellent deep fried chicken. By using vegetable oil there is very little to no oil absorbed. I did marinate the chicken in buttermilk w/Old Bay Seasoning and a bit of garlic seasoning for about an hour (because I like it marinated), then dipped in seasoned flour mixture, let the chicken 'rest' on a rack for ab. 10 min. then fried. Yum. This recipe is in my favorites and have used it several times. Also, because it does not absorb the oil it is great cold for lunch/dinner the day:)

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Reviewer:

Terri59

Reviewed: Jan. 8, 2012

My first successful fried chicken, thankyou for the recipe and all of the additional tips from other reviewers. But I have a (probably dum) question. I am quite frugal and hate throwing away all of that vegetable oil. Can it be strained then saved for another fry or do I just throw it away?

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