This was my first time making fried chicken. I never had it growing up, either, so I really was clueless as to how to cook it. I'm giving the recipe 5 stars because her technique is excellent, and I believe that was her intent in sharing this recipe. I was pleasantly surprised that I was so successful in my first attempt, and I owe it all to Sleeygal. The chicken was fairly crispy on the outside and unbelieveably moist on the inside. I probably could have gotten it more crispy but I didn't know how long to cook it during that last stage of high heat, and I was afraid I would overcook it. I cooked it in a cast iron skillet. I did add more spices after reading that others thought it needed more flavor. I doubled the paprika and added a teaspoon each of seasoning salt and cayenne pepper. If I were to make this recipe again, I would increase the spices even more; however........I doubt I will make it again. What a mess! It was a miracle I didn't have a grease fire. One word of advice--the recipe calls for filling the skillet 1/3 to 1/2 full of oil--don't do go with 1/2! I filled mine half full and when I put the chicken in, the oil bubbled and overflowed. I cook on gas so I was scared to death I was going to have a fire. I think filling the skillet 1/3 full should be the maximum. Throughout the entire process I felt like I was fighting oil popping and splattering everywhere, and what a huge mess I had to clean up afterward. Maybe that's just part of making fried
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This was my first time making fried chicken. I never had it growing up, either, so I really...