Fried Chicken in a Basket

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Amazing flavor! Crispy and juicy. Don't skimp on the spices. Just remember the basics: dark meat takes longer to cook and keep the oil temperature at 375. This will be my fried chicken "go to" recipe. Just loved it.

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This was by far the best fried chicken I have ever eaten.. My family absolutely loved it. I have 4 teenagers and I could not make enough..Thank you so much for sharing this recipe with all of us.

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The taste of the chicken was great - I gave a bit heavier coating of the flour mixture for a more crunchy crust. My only problem was the chicken was still raw! I had to put it in the oven for an additional 15 minutes until cooked properly. So my recommendation - 25 total minutes in oven after frying. No one likes to bite into a raw chicken leg..

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I made this using thawed "naked" Quorn cutlets for a vegetarian option, and only marinated them for four hours. It had so much flavor! Please keep Alex on, she is one of the only real chefs left with a cooking show on the network, and we think she is terrific.

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I love her shows and personality but this is the first time that I've ever made her recipe.. It was kind of bland eventhough the crust was crispy and golden brown.. I'm a big fan of dixie fry this would made me go back to my moms original fry chicken.

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I enjoyed the chicken. I'll put more seasoning in the marinade and on the actual chicken next time.

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Made this with Guy Fieri's Blackened Green Beans on the side. There was more spice mixture for the green beans than was needed so I threw the extra into the flour mixture for the chicken. Look out, Colonel Sanders!