The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 22, 2009
This was really good! I used Tabasco for the hot sauce, but if I made it again I would try something different, maybe Frank's or even a buffalo style sauce.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 12, 2009
This turned out so much better than I thought it would! The spice was perfect. I took the advice of another reviewer and cooked the chicken on a rack to keep it from getting soggy. Also fried the chicken in vegetable oil instead of olive oil because it was all I had. The chicken was tender and moist on the inside and crunchy on the outside! Great!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 11, 2009
Good and simple! Not really spicy though- I will add more spice next time around.
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Cooking Level: Intermediate

Home Town: Fort Madison, Iowa, USA
Living In: Burlington, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Aug. 15, 2009
This turned out great. It was too spicy for the youngest kids, but the older ones loved it. I will definitely make this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jul. 31, 2009
I love spicy food so this was deliusios and i am definetly going to make it again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 17, 2009
I wish I could pick simpler recipes...but it was delicious. I did my own thing again...I used a whole chicken, ended up being around 14 good sized pieces sort of like KFC. I doubled the recipe but for the marinade used 1 cup milk made into buttermilk with 1 TB lemon, 1/2 c ranch( great idea!), 1/4 c hot sauce...extra marinade really isn't necessary. Only had 3/4 c bread crumbs so made up for the rest with crushed corn chips, needed about 2 1/4 c for a 3 lb chicken. Strangely even though I was cooking chicken with bone in, not breasts, it was done at 35 min at 400. I followed the spice mixture...so very good.
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Cooking Level: Beginning

Living In: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 11, 2009
Fabulous! I don't even usually like meat, but I was fantasizing about the leftovers all the next day only to come home to find my brother eating the last piece! Great spice and delicious crust. The advice about baking in a rack is completely vital to preventing a soggy crust.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Jun. 11, 2009
This is a great recipe for the guys in my house! I liked the touch of spicy hot. They loved the fact that I breaded the chicken. Who needs take out when you have a recipe like this? Thanks for sharing!
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: May 19, 2009
I'm on the fence about this one. I made exactly as stated just used bone in chicken instead. I was thinking I could skip the browning in the pan step, but wanted to make it the first time as written. I think next time I will skip that step and throw it in the oven. I did have some problems with the breading, but I think it was all the handling of the chicken from frying pan to the oven pan. I did not find it to spicy- just a hint. I used tabasco in the buttermilk mixture. You could taste it, but not the heat of it. My kids ate it no problem. I would probably give this 3.5 stars. Thanks for sharing.
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Cooking Level: Expert

Living In: Tempe, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 17, 2009
Delicious! Just finished eating this and had to write a review..I made this exactly as written..baked them on a rack as others suggested. They were moist and flavorful..next time just a touch more of each spice. I will be making these again soon!
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Cooking Level: Intermediate

Living In: Racine, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: May 5, 2009
This recipe is fabulous when it's baked on a raised rack, rather than the more complicated (and less healthy) original way. It's a major hit in my household, especially when I substitute our home-grown and -dried insanely hot crushed pepper flakes for the cayenne pepper. I've also tried several hot sauces for the buttermilk marinade and my family likes the BW3 Wild sauce best. Thanks for sharing!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: May 3, 2009
I have made this a few times but never use any flour or cornstarch like the recipe says. I was out of buttermilk and the store i went to didnt have any so i got ranch like i read in another review and used it instead. It came out even more flavorful than the buttermilk! I also use 2 Tablespoons of cayenne pepper instead of 1 teaspoon. its always full of flavor and spicy. Its my sister in laws favorite chicken now and shes a really good mexican cook.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 28, 2009
This was really good, we're trying to cut back on fat in our diet and this hits the spot. Very good, crispy not soggy. Easy to make as well.
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Cooking Level: Expert

Home Town: Dover, Tennessee, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Mar. 6, 2009
This was OK but kind of bland as others have mentioned. I skipped the pan frying as I figured that a lot of the bread crumb coating wold just fall off. I used chicken breasts on the bone and had to cook it 1 hour 15 minutes. Maybe seasoned bread crumbs would add more flavor. I used panko bread crumbs for extra crunch but this recipe just wasn't as flavorful as I was expecting.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Dec. 4, 2008
Even though my whole family love it, I don't think I'll make it again. It seemed like it took forever to make, with frying first and then baking. Also the coating didn't stick too good and it was very messy to make. I have a similar recipe that is just baked and it's much quicker and coats better. However it did taste good, just not worth the hassle.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 25, 2008
Love the idea of this but it needs a lot more spice (heat and flavour). I didn't shallow fry before baking. Just put the chicken pieces on a roasting tray and sprayed all sides with olive oil. It turned out lovely, crisp and moist but just not enough flavour.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Nov. 13, 2008
I thought this was great. I didn't have any bread crumbs, so I crumbled some garlic and herb crackers. It was delicious!!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.28 star rating.
Reviewed: Oct. 4, 2008
It was okay, but I prefer the Spicy Rapid Roast.
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Home Town: Toronto, Ontario, Canada
Living In: Ancaster, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 29, 2008
This chicken was wonderful! It wasn't super-spicy, just hot enough to bring the flavors of the hot sauce and cayenne out. I've already made this several times and my family really enjoys it.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.28 star rating.
Reviewed: Sep. 22, 2008
I made this with drumsticks instead of chicken breasts and the result was great! This dish goes great paired with the Sour Cream and Chive Mashed Potatoes and the Green Bean Bundles of Joy from this site.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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