Reviewed: Jan. 4, 2012

I made this the night before last and let it marinade for 24 hours. I fried it last night and it was very good. I had to finish in the oven though because my oil was too hot and started to burn. Next time, I'll keep the heat at a mid-low instead of mid-high.

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Reviewer:

spapsdorf

Cooking Level: Expert

Home Town: Sebastopol, California, USA

Living In: Petaluma, California, USA

Reviewed: Nov. 12, 2011

Delicious, my new fried chicken favorite. Crisp and flavorful breading that stays on and is still perfect for a cold lunch after a night in the fridge. Dry ingredients were short for a nice and heavy double breading, so I increase the dry ingredient dip by 50%.

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Reviewer:

docannak

Reviewed: Oct. 29, 2011

My husband made this, and reported thtat the crust was very crispy, but that it was a little too thick due to the double-dipping process. The crust also got a little too overdone before the meat was fully cooked. Followed the recipe exactly as written, but just turned out okay...not the mind-blowing chicken he was hoping for.

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Reviewer:

MollyBrook

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Cooking Level: Intermediate

Living In: Erie, Pennsylvania, USA

Reviewed: Oct. 3, 2011

I will keep this recipe for all my fried chicken from now on. I made chicken tenders from large chicken breasts and they were a big hit with all who ate them. I used ground brown mustard instead of dijon because that is what I had, but this is an excellent recipe as is!!

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Reviewer:

halsgal

Cooking Level: Expert

Living In: Kingsport, Tennessee, USA

Reviewed: Oct. 2, 2011

I used boneless skinless chicken breasts and cut them into chunks. My chicken marinated overnight, and though the double-dipping was work, it was totally worth it. The chicken was tender, the breading was flavorful and crisp. I didn't bother to measure the cooking oil, but there wasn't much. I think I may make this again tomorrow night!

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Reviewer:

xmansmommy

Cooking Level: Expert

Living In: Wilmington, Delaware, USA

Reviewed: Sep. 18, 2011

Good recipe! Love it!

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Reviewer:

Diane

Reviewed: Sep. 3, 2011

This pleased my family. I didn't have Dijon so I used spicy brown mustard instead and cut the cayenne in half. I used boneless meat and cut it into strips. What a nice meal this made. It wasn't one of my personal favorites but my husband said this was "one of the better ones". Thanks, we enjoyed a nice meal.

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