Reviewed: Nov. 4, 2009

I made this using BLSL breasts cut into "fingers" for my son's 5th birthday. He wanted "awesome fried chicken, smashed taters and green beans" I made a whole bag of breasts and between all the kids, there was hardly any left for the grown ups! Soooooooo good! I can't wait to try it with "real" chicken with bones... super yummy!

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MomZilla (Evin)

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Oct. 25, 2009

This is a great recipe. The only thing I did different was I used poultry seasoning you buy at the store. I had no problem with the batter and it fried beautifully. This recipe is a keeper!!!

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Casey R

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Reviewed: Oct. 16, 2009

Really loved this dish. Have been trying to make decent fried chicken for half a century and finally achieved it. The only thing I did different was I set my electric skillet to 350 and fried this slow and long. 20 minutes on one side, 15 on the other and it was perfect - really juicy and good.

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Susan

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Reviewed: Sep. 25, 2009

This is a great recipe and the batter stayed on wonderfully for me. The only thing i changed was using boneless chicken thighs instead of cut up whole chicken.

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heathernikole

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Reviewed: Sep. 9, 2009

OK- I've never cut up a chicken or attempted fried chicken in my life, but I had to give this a try. YUM!! I used a deep-fry cooker rather than a pan and sprinkled the meat with Poultry Seasoning just before double-dipping. This is a great recipe!

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Kim :)

Cooking Level: Intermediate

Living In: Ogden, Utah, USA

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Reviewed: Sep. 1, 2009

Finally, a fried chicken recipe I would be proud to serve anyone. This was so tasty and delicious. I served it with corn casseole and new smashed potatoes and chicken gravy. Awesome dinner! I'm no longer fried chicken cooking impaired. Woo hoo!

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AngieItaliano

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Sep. 1, 2009

Loved it. Served with "Smothered Green Beans," "Grilled Corn on the Cob," and buttered yellow squash.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Aug. 31, 2009

Used recipe exactly as written. I'll be using this again with no adjustments. Absolutely loved it. Thank!!

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sledgehammer

Cooking Level: Expert

Living In: Troy, Pennsylvania, USA

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Reviewed: Aug. 20, 2009

Winner, winner.....chicken dinner! I think I found my new fried chicken recipe. The egg wash was perfect. I liked that it was not too thin and not too thick. I did add just a couple drops of Frank's Hot Sauce, just because that's something I've always done. I did use Johnny's seasoning salt instead of regular salt(I'm loyal, if anything)and I did add 1/4 cup of cornstarch to the flour mixture, just because that's what I was always taught to do when making fried chicken. I just cut back on the flour by a 1/4 cup. I baked my chicken just about a half hour AFTER THE FRYING STEP only because I like to be sure my chicken's done. But, otherwise, this chicken recipe is killer! Even my husband loved it and thought it was better than his mom's! Next time, I'm doubling the recipe and making sure I have leftovers. Make this for yourself and see!

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jun. 20, 2009

This chicken was really good! We used only chicken breast halves, which I halved again. I would definitely make this again, but in my opinion, the flour really needs to be seasoned (which is why I only rated in 4 stars, instead of 5)!

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Jun. 9, 2009

good recipe! I usually just season the chicken with salt/pepper/garlic powder and dredge in plain flour so this was a fun change. To not let the remaining milk/egg mixture and flour go to waste I mixed them together to make a batter and used it to coat thick slices of zucchini and fried those in the oil. Then I cut a large baking potatoes in wedges,tossed them in the flour/egg/milk mixture and fried them in the oil. Everything came out great and I didn't have much batter left to throw away. I also drained the oil in a coffee filter and cooled it and put it in a glass jar in the fridge. I will use this oil(combo veg/olive) when I make my roasted potatoes. It was enjoyable reading all the reviews and suggestions.

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nld

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Reviewed: May 24, 2009

I have made my chicken close to this way for years!!! I just love it. The differences is I add the seasoning to the flour in a plastic bag, I use just buttermilk to dip in ( I HATE EGGY stuff) and I lowered the heat and use olive oil. REAL Southern fried chicken is fried in lard, but to take away from the fat I use the olive oil. I also add a cube of butter in the oil before I add the chicken, Yum. Thanks for the recipe!

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Sherrie4222

Cooking Level: Expert

Living In: Billings, Montana, USA

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Reviewed: May 24, 2009

Loved this recipe. My secret to great fried chicken is this: Use an electric fry pan- after browning the chicken, turn the heat down to medium, add a couple of tbsp. water, put the lid on & let it steam for 15 min. or so- then take the lid off & crank up the heat to re-criap the chicken- this way you won't burn the coating & the inside will be cooked.

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Lorrie

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Reviewed: May 20, 2009

I really enjoyed this recipe i have a special interest in southern food.This is definetly a keeper in my household.thanks Tanya

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khadz

Cooking Level: Intermediate

Living In: Kirkcaldy, Fife, Scotland, U.K.

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Reviewed: May 14, 2009

It was good but not a anything extra to the flavor.

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Shadesrose

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Reviewed: Apr. 7, 2009

This was very simple to make and came out very well!

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A-Swt

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Reviewed: Mar. 9, 2009

Great recipe. My only problem was that it took approx. 30 min to cook so the coating got darker than I would have liked. The flavor was great. Next time I'll try to use peanut oil as one person suggested.

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