Fried Chicken in a Basket

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Very tender!

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I made this two nights ago and my husband is STILL raving on how tender the chicken was. Must be the addition of sour cream to the buttermilk. Waaaay better than M.Stewart's. The mustard was a surprisingly pleasant addition to the flavors. We like our chicken with a tidge of a kick so I added a couple tablespoons of Sriracha hot sauce to the marinate. After frying, I baked the breasts and wings for 20 minutes, removed them from the oven and left the thighs and legs in for an additional 15 minutes. Keep the pieces elevated on a small wire rack over a baking pan so that the oven heat can swirl all around them. The trick I've learned to getting the coating to stick to the skin is to refrigerate the pieces for 1/2 hour before frying. This is my forever fried chicken recipe from now on. Can't imagine how it can be improved. Thanks Alex, you've got my vote for the Next Iron Chef!!

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very tasty and crunchy

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this was delicious and the meat stayed moist, i deep fryed mine for 17 min. since i already i had the deep frier going for sweet potaoe fries. this is a keeper receipe!

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These were very moist but needed to cook longer than suggested, otherwise good!

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I absolutely love this recipe! It was easy to make and tasted great! I watched her make this on her show and made it for dinner that night...and I am actually making it tomorrow for dinner as well!!

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yummy recipe, but hard to pack for a picinic lunch, doesnt stay crispy! maybe i need to cool completely before i pack it?

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I made this last week and to my surprise it was quite good. I tweaked the seasoning to my taste but this is a very satisfying way to prepare chicken. I am definitely making this again.

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I didn't have any sour cream, so I made it without. I agree that my huge chicken legs took a bit longer to cook, but excellent taste overall! I love Alex. Keep her on!

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Thanks for sharing this great recipe. It was yummy. I did bake it longer as suggested by someone else as my chicken pieces were quite large. It turned out great except that the coating did not stick to the chicken when being served.