Reviewed: Nov. 9, 2009

love this reciepe although i did add a little paprika and some dried parsley to the dry mix and on the second dipping i used seasoned breadcrumbs to add a little extra crunch.

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mancooking

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Reviewed: Sep. 27, 2009

This recipe is delicious & reminds me of my grandmothers fried chicken. I followed the recipe except i did not use mustard

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mjolley1

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Reviewed: Sep. 26, 2009

Made Chicken Tenders with this recipe also.

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petecook

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Reviewed: Sep. 25, 2009

I did not like this recipe. First, there was too much breading if you dipped it twice in the buttermilk and flour mixture as the recipe suggest. Second, I didn't like the spice combination. Couldn't taste the cayenne pepper from the buttermilk mix (I used 60,000 HU) and I know it's only onion and garlic powder in the flour mixture, but it really dominated what little flavor this recipe has.

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batgirl

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Aug. 28, 2009

This was wonderful. I used breasts cut into 1/4s. I also cut back on the cayenne because I was concerned that it would be too spicy for my kids. It wasn't spicy at all! It was wonderful! Will make again. My husband made white gravy to go with it and couldn't stop eating.

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IRISHDAUD

Cooking Level: Expert

Home Town: Camp Hill, Pennsylvania, USA

Living In: Denver, Colorado, USA

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Reviewed: Aug. 25, 2009

i used chicken thighs and drumstick...this chicken turned out great...will be keeping this recipe...also served it with waffles---yumm :)

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chryz

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Aug. 21, 2009

great flavor.....I used just chicken breasts....probably should have used smaller ones, they were a little tough, but not the fault of the recipe. Easy to make and a wonderful flavor and texture.

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AnnTyz

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Reviewed: Aug. 10, 2009

followed recipe to exact except dijon mustard but only cause i didnt have any on hand but overall taste was still delish...family loved it also...will be making this again thanks for the yummy recipe

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