this recipe was so good. i made fried chicken for the first time for a party and everyone loved it! i followed it except i used peanut oil and buttermilk like another reviewer said. i made it with kickin' collard greens. YUM.

Best fried chicken EVER! I actually dumped all the seasoning including 1/2 t. cayenne into the flour and seasoned the chicken with cajun seasoning before coating it with the flour mixture. Double coating the chicken is also important. I cooked mine in a deep frier on 350 degrees until golden brown....DELICIOUS!

This reminds me of the fried chicken I enjoyed growing up in south Ga. I give the recipe 5 stars as written, but I have a few suggestions, which come from my Nana. 1. Use peanut oil. It heats at a temp higher than other veggie oils before it burns. This creates fried chicken that isn't greasy, has a crispy outside and a moist inside. 2. Some reviews mention trouble in getting the coating to stick. Instead of soaking the chicken in evaporated milk, soak it in a combo of buttermilk and a few beaten eggs. Something about this causes the coating to stick well. 3. If you want a thick coating, do the following, and have patience because it takes a little bit of practice. Take a piece of chicken out of the buttermilk and let the excess drain back into the bowl. Place it on a plate and dust with the flour mix. Using a spoon or fork, gently press the flour onto the chicken. Turn the chicken over and repeat. Using tongs or a fork, very quickly dunk the chicken back in the buttermilk and coat again. It's important to not use your fingers because they will remove more of the coating you'd just put on. 4. Even if you don't want a thick crust, consider making a lot more of the flour mix. Until you get the hang of coating, it's easy to go through a whole lot of flour. 5. Place in the oil skin side down, preferably spaced so that the pieces don't touch. 6. Fry on medium high heat for at least 20 minutes.

This is by far the best recipe for fried chicken I have tried. After a couple times making it I made a few small changes. One I added more seasoning to the chicken before flouring, instead of evaporated milk I used about a quarter cup of peppercorn ranch dressing and thinned it with about same amount of 2% milk, then fried it in the deep fryer.The chicken was golden brown crispy and scrumptious even the leftovers were crispy the next day.

I am from the south and have everal"Southern Fried Chicken" recipes. Most are good, but sometimes you need a change, and this was a wonderful change...Thanks...

the flavor was so-so... not enough spice for me but it was good. It took longer to cook than stated but my chix pieces were huge so that may be the difference. It was easy to make and I would try again with some addtl flavorings.

This recipe had excellent flavor! The only changes I made were to use crisco for frying and to double-dip the chicken pieces in both the egg/milk mixture and the breading. I also soaked my chicken overnight beforehand in buttermilk, which gives it a wonderful, juicy tenderness, and like other reviewers I added extra of all the spices. I then used the extra flour mixture to make gravy from some of the drippings...it was great! I browned the chicken on both sides, then put it in a 380 degree oven for 1/2 hour, and this helped to eliminate the over-browning some other reviewers commented on. It was wonderfully crispy and delicious, and even better cold the next day!

This is a perfect fried chicken! I host a girl's club and had them make these. We used chicken strips in place of the whole chicken and it made alot, but there was absolutely nothing left after lunch! The one thing I changed though, is that I followed another review suggestion, using heavy whipping cream instead of evaporated milk. They came out so light and crisp! This one is definately a keeper for my book!

Good recipe. The first time I tried this it was kinda bland. Next time i added cayenne pepper, and more seasonings. The best recipe for fried chicken

I was disappointed again. I did like the batter and thought it was very good. I still could not get the chicken to cook through without burning the batter. I have never been able to master that. Maybe someone with more fried chicken experience would have better luck.

This is the only fried chicken recipe that I did not mess up! The batter is perfect. Although, the seasonings are a little light. I sprinkled them on while the chicken was frying to give a little kick. I also used boneless skinless breasts. I was amazed at how well it turned out. The bone-in breasts took a little longer and the outside cooked a bit more than I liked. I suggest using more seasonings and boneless chicken(or even pork)for this recipe.

This recipe was very, very good. The only change I made was to season the flour. Kids and my boyfriend had no complaints. Thanks Tanya!!

This was a tough recipe for me to rate. I had some problems - the batter didn't stay on the chicken while frying, and it burned before the chicken was done. There were a couple of pieces that didn't burn (the dark meat) and having tasted those, I'd say this was a great tasting batter. But to go through all that trouble and end up with a greasy-smelling house wasn't worth it for the few pieces of chicken that worked out well. Additionally, I had about 3-4 times the amount of 'liquid' needed to dip this chicken - I was wishing I had saved half of that can of evaporated milk for the mashed potatoes that I made!

This was pretty good chicken with a decent flavor but I recommend adding that extra seasonings in with the flour so you have one less step. I must say that the chicken was a little greasy and a mess to make. Prob won't make again but it was worth a shot. Thanks!

This was the crispiest fried chicken I have made to date and my family loved it. This is definitly a keeper.

I thought this turned out a good piece of southern fried chicken. Here are some additional tips for getting a tasty bird. Rinse chicken pieces and place in large pot or bowl and add a couple of tsp. of baking soda (this takes the blood out of the bird)and fill with water until covered for 15-20 min. Drain and rinse and refill with water again. This time place several teaspoons of iodized salt and add chicken back to water. Refridgerate for 3-4 hours or overnight if desired. This seasons the meat so that you will have a flavorful and juicy bite each time. Good Luck