Fried Chicken

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Obviously I've done something wrong. My chicken was way too dark on the outside and not up to 165 degrees on the inside. I'm finishing in the oven. I followed the recipe to the letter with peanut oil and the temp between 350-370. Guess it will be another 10 years before I try frying chicken again.

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This is the best fried chicken recipe! So easy too.

I also fried with the heat cranked up (took out the herbs early. I cut up pieces relatively small, so the chickens were cooked well and quickly (and juicy as soon as the color turned golden.

Adding herbs in the oil while the oil is heating up produces wonderful aromas. But, it does NOT add much aromas to the chicken (maybe my heat was too high?.

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This is my husband's favorite recipe. We always have family over when they know I'm frying chicken.

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I LOVE this recipe, my family loves it so much that my stepson has chosen this as his birthday meal the last two years over going out or any other meal in my repetoire! Brining it makes it so juicy, and the seasonings are awesome! I make only legs which allows for more consistent time cooking, use vegetable oil and don't do the flavoring with the herbs etc and it's still amazing. I find I don't need a whole quart of buttermilk, two cups is plenty, and usually have plenty of excess flour mixture so I cut that in half when I do my 8-12 legs. We do 3 at a time usually and use our Food Network deep fryer/candy thermometer I picked up at Kohl's which works great with my heavy bottomed stainless pot! When my husband and I were registering we picked a deep fryer out but after doing this so many times it's definitely worth saving the $ and space in the kitchen if you have a good pot and thermometer.

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Not impressed by this at all. Wont be making it again. It took practically burning the skin to black for the chicken to cook through. Also, it was hard for me to figure out the times to cook all the pieces because I had small legs and then larger chicken breast pieces. I had to keep pulling out pieces and sticking a meat thermometer in and checking the internal temp every so often to be sure. The breast pieces took around 40 minutes whereas the legs took around 10-12. The spices in the oil also burned creating bitter bites.

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This is the best fried chicken recipe I have ever tried. The chicken was juicy, tender, and very flavorful! I didn't try the lemon wedges but may in the future.

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Whatever you do with the ingredients in frying chicken, you must fry on 325-350 for 30 minutes then flip the chicken over and fry it for 30 more minutes. This is assuming you have the lard melted up to the halfway mark of the chicken like the norm. I always cover after I flip too to keep in heat for better cooking and moisture for better eating. I always have done, crispy, good chicken. Don't give up, this is a great recipe. Frying is a skill. Not many people can jump in and fry it the first time right. Try having a skilled family member or friend help the first few times you fry. posted by David Duncan

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Yum-o

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ive made better but im not going to be mean and complain and i agree with everardo661 not even cooked ;(

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"This recipe was a disaster i followed the instructions very precisely and when i was about to eat one, it was not even cooked through and haded to settle for oven-baked chicken that was very unsatisfying!!"