Recipe by Kevin Ryan
"This is a real Southern chicken dish. The buttermilk tenderizes the bird and the bacon fat brings back the down home flavor!"
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1 (4 pound)
whole chicken, cut into 6 pieces
freshly ground black pepper
shortening for frying
The taste is a five, but next time we will do things a bit differently. First, using a whole chicken made it harder to cook through without burning. Next time, we will cut it up into small pieces like chicken nuggets. Second, there wasn't nearly enough cayenne. Next time, we'll double it at least! This recipe takes time if you have a small skillet, so you better be a fried chicken lover to spend the hours.
I prepared this recipe as directed. I was disappointed at the outcome and my family was less than impressed. I will not be making this anytime soon.
This is a fairly simple recipie that tastes "great"! It is the best southern fried chicken recipie I have cooked. My entire family loved it, thank you.
I made this chicken on the 4th of July for the first time, it turned out great everyone loved it.
thanks for the great new way to add flavor to my chicken.
Very, VERY good. Came out a lot like fried chicken, just baked in the oven. The family loved it.
This is a great recipe my family has enjoyed numerous times!
recipe was very nice. created a crunchy crust that was wonderful
Far superior to the fried chicken recipes I tried before. I substituted boneless skinless chicken breasts since we buy them frozen in 3lb bags and always have them on hand. Added a bit more cayenne since my husband usually complains the fried chicken recipes are "bland" and it came out nicely. cut them into stips to make chicken "fingers" and served with french fries.
* Percent Daily Values are based on a 2,000 calorie diet.
Down Home Chicken
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 374
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