Reviewed: Apr. 15, 2013

Great recipe my chicken was sooooo moist and crispy. Just be sure to season the chicken and flour... I think because of the buttermilk you need a bit more seasoning, I love Tonys for chicken!

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Reviewer:

jmcpherson

Reviewed: Apr. 9, 2013

The chicken came out so crispy!!! It was fabulous! My husband said it was the best homemade fried chicken he had ever had. Thank you for sharing the recipe.

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Reviewer:

AMBER R

Reviewed: Mar. 31, 2013

My 84 year old father requested pan fried chicken for dinner and I went with this recipe. So glad I did. He loved it and said it reminded him of the fried chicken his aunt used to make that he loved so much. The only thing I will add next time is gravy made from the pan drippings. Thanks!

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Reviewer:

Rebecca

Reviewed: Mar. 28, 2013

Wow did I ever like this. Nice crispy chicken fingers. Im afraid to make this for mr friends, they're going to want it all the time.

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Reviewer:

Buck Blades

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

Reviewed: Mar. 26, 2013

OMGOMGOMGOMFG! Fried chicken would be my last meal if I was on death row. I'd die of a clogged artery before anyone could inject the lethal stuff... Having said that, I've searched for years for the best recipe, and THIS IS IT!! I didn't measure anything. Poured some buttermilk in a dredging pan and threw in the flour, salt, pepper & lots of paprika in a Ziploc. Let it rest in the fridge until it became a paste-like consistency & took it out for about 15 minutes before cooking so it was at room temp. Filled my cast iron pan halfway with oil. More cooking time on breasts with the rib but it was worth the wait. SO GOOD. Thank you!!

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Reviewer:

Khrystyne

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Feb. 19, 2013

I have never wrote a review. So I had to do it with this recipe, It was so easy and so good, i used 2% milk and tonys cajen seasoning because i didnt have paperika, it was delicious. its the method thats the trick. thank you

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Reviewer:

shopmistrs1

Home Town: Las Vegas, Nevada, USA

Reviewed: Feb. 12, 2013

outstanding recipe... If you love chicken you'll love it even more with this recipe thanks so much for sharing this one is a keeper ........

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Reviewer:

JOANNEH2

Cooking Level: Expert

Home Town: Fairbanks, Alaska, USA

Reviewed: Jan. 20, 2013

Love this and ive fried chicken all my life: it retains it'd crispy texture, even cold. I thought itwas bland though and that's easily remedied from my spice cabinet.

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Reviewer:

larsvernon

Cooking Level: Expert

Home Town: Pasadena, Maryland, USA

Living In: Washington, New Jersey, USA

Reviewed: Jan. 19, 2013

Love the simple technique. Used wings and drummettes.

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Reviewer:

For Here or To Go?

Cooking Level: Intermediate

Reviewed: Jan. 12, 2013

There are a few recipes that I cook to give my wife a break in the kitchen and this is one of the best. I have been using this recipe for a year and a half. The first few times that I made it I made it as the recipe is listed, it is the only way to honestly review any recipe. I have tweaked it for flavor only but not the prep method. For added flavor I brine the cut-up chicken at 1-2 hr in 1/4 cup salt, 1 teaspoon of Garlic salt, onion powder fill with water to cover the chicken. I use 3 cups of all purpose 2 tsp garlic powder 2 tsp garlic salt 1 tbs onion powder 1 tsp paprika 2 tsp salt 1 tsp pepper. I follow the steps in this recipe but I use an electric fryer that takes 15-20 per batch until it reaches 160 on an instant read thermometer. My wife and 5 children love this chicken and if I want any of this for cold chicken I must make it specifically for that purpose. We love it for a picnic lunch. Thank you so much for sharing this technique.

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