i did this by the exact recipe and it was good. ive tweaked it a bit to my tastes with a simpler spice list including chili power, and omitting some of the other spices, while doubling them all but flour, and it is great. i strongly suggest using a plugin fryer or at least an oil thermometer in heavy, thick pan (dutch oven as stated) as the chicken will start looking burnt on the outside before it done inside if the oil gets too hot. oil temp is the key to getting this chicken to a 'golden brown delicious' color AND cooked to temp inside. brown not tan. its not a fast food chicken(kfc)color. it is a good idea to cut the breasts in half also. i love fried chicken and Chef John did us a favor by putting this recipe out there. best one I've tried and I've tried a dozen or so looking for that one good one. i especially like not having to use an egg wash part, as it is a messy step, and its not really needed in my opinion. thanks chef!
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i did this by the exact recipe and it was good. ive tweaked it a bit to my tastes with a...