Reviewed: Nov. 22, 2009

I didn't like this recipe at all, but my husband did. I love spicy southern fried chicken, but this just didn't taste right to me.

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Reviewer:

Shollia

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Reviewed: Nov. 6, 2009

Great recipe - especially like the addition of cayenne and hot sauce - it gave the chicken some zest without being over powering. I also used a red/black pepper blend in the flour, which gave it extra flavor. I used a whole chicken, cut up and fried my pieces in my electric skillet and then transferrred them to a hot oven 350-375 to finish cooking. I also brined the chicken pieces in an ice water/salt bath (so they would bleed) for about 40 minutes before putting them in buttermilk - because of the salt water bath, I omitted all salt. Will definitely be making this again! Thank you.

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Reviewer:

EKERR19

Cooking Level: Expert

Home Town: Arvada, Colorado, USA

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Reviewed: Oct. 29, 2009

Excellent! It's a keeper. I'll be making this on a regular basis.

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Reviewer:

Holly

Cooking Level: Intermediate

Living In: North Little Rock, Arkansas, USA

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Reviewed: Oct. 20, 2009

So delicious! I omitted the hot pepper sauce and used 1/2 tsp of cayenne for the buttermilk mixture and 1 tsp of cayenne for the flour mixture because I didn't want it to be too spicy for my kids.

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