Reviewer:

Reviewed: Jul. 15, 2012

I just made this Word for Word. I think it needs to maranate a little longer ( like overnight ? ) OR at least all day. Anyway, My Wife and I loved it... Also, we had left over batter so we Deep fried some Mushrooms alond side of this Chicken. Yum Yum. Next time, I'll use more Hot Sauce and Cayenne as we love it spicy. Thanks Maureen. I'll be making this again next week.....

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2 users found this review helpful

Reviewer:

Dutch811

Home Town: Forsyth, Missouri, USA

Reviewed: Mar. 17, 2012

This was the best and crispiest fried chicken I have had. Better than any restaurant. The chicken was moist and the coating did not come away in the pan. I cooked it in my grandfathers cast iron chicken fryer with a mixture of vegetable oil and duck fat. The flavour was amazing. Even the leftovers tasted great.

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6 users found this review helpful

Reviewer:

ANDRONICKY

Cooking Level: Expert

Living In: Melbourne, Victoria, Australia

Reviewed: Mar. 11, 2012

Among one of the best fried chicken recipes iv'e ever had!!

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2 users found this review helpful

Reviewer:

mike

Home Town: Taylor, Michigan, USA

Reviewed: Feb. 12, 2012

Great recipe. I used chicken tenderloins instead of a whole chicken and they turned out really well. I made 2 batches over the coarse of 3 days and found the first batch to be a little lacking in the heat department so during the next batch I tripled the hot sauce in the marinade and tripled the cayenne in the breading and that did the trick.

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5 users found this review helpful

Reviewer:

Hooligan451

Reviewed: Oct. 1, 2011

This is a great recipe for old fashioned home fried chicken. One of the best I've made. Not spicy enough for me though but next time I'll spice it more. Overall GREAT.

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4 users found this review helpful

Reviewer:

vstrong1

Reviewed: Sep. 29, 2011

LEAVE THE SKIN ON THE CHICKEN! dont do what i did (trim the skin off the chicken; i did it w/o thinking as i always de-skin chicken ) i followed this to a T .. however, i added raw garlic & onion to the buttermik bath & soaked the chicken in it for 4 hrs. i did not use hot sauce or garlic powder . & i added creole seasoning to the flour . (which i put in a ziploc & shimmy shook the chicken in that ) i also let the coated chicken peices "paste" in the coating before frying. i used a cast iron pan & filled it 1/3 w/veg oil. i only turned the chicken ONCE. & that was after 10-15 mins of frying on the 1st side. this was THE BEST , JUICIEST fried chicken ive ever made!

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11 users found this review helpful

Reviewer:

belindalnv

Cooking Level: Expert

Home Town: Rosemead, California, USA

Living In: Los Angeles, California, USA

Reviewed: Aug. 26, 2011

This recipe is a copy of the the Neely Family Spicy Fried Chicken recipe from FoodNetwork.com with one variation . . . vegetable oil versus the recommended peanut oil. I like it with peanut oil best.

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16 users found this review helpful