I used a whole chicken, cut up. After 45 min., I had to start cooking the pieces even though they weren't completely "doughy". Next time, I'll prepare at least 2 hrs. prior to frying. Also, to get the right temp. on my stove, it was a little hotter than medium (dial at 6). My first batch took almost 20 minutes to brown and were a little tough. The second batch, fried at the right temp., were much better - crispy on the outside, juicy on the inside. Does need a lot of extra "spicing up", but overall a good recipe. It probably requires a few times to perfect. (I also found it easier to blend the soup mixture in a large bowl, throw in all chicken to coat, and then allow the chicken to drain for a few minutes on a wire rack placed over a baking pan.)
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I used a whole chicken, cut up. After 45 min., I had to start cooking the pieces even though...