Fried Chicken

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This was really tasty and I will make this recipe again with boneless chicken breasts and will make a Buffalo dipping sauce. I just think this rub would be great with a sauce on the side. Tip for cooking...lower your heat to a nice bubbling fry, cook one side 12 minutes, turn, putting on lid, lower heat, turn again in 12 minutes, take off lid raise the heat back up to crisp up the chicken, cook each side about 8 minutes and drain on a rack. Cooking about 25 minutes with a lid on gets the bone-in chicken done! I've been frying chicken over 30 years! As long as you end by removing the lid it won't be soggy.

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I loved this fried chicken recipe - moist, flavorful, and crispy. I used boneless chicken breast. I didn't have any buttermilk so I used half and half. I think using Crisco rather than a veg oil is really a key...it just works better.

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Flavor was amazing but as others have pointed out, the chicken nearly burned on the bottom. I fully understand pan frying leads to dark brown skin but after following the temperature and cooking time recommendations, this was toast. Beneath the skin chicken was perfect though!

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This chicken was quite tasty. The changes we made are as follows. We substituted smoked paprika for the regular paprika that was called for. I know Alton didn't season his flour, but we knew we would want a touch more flavour. One note, we did double the spices, as we had double the chicken. That said, we didn't double the salt, as we used a premixed spice blend in the flour that contained salt. For the flour, we used about 2 TBS of an Italian seasoning blend called Seasonello. It has rosemary, sage, garlic, pepper and salt. When it came to seasoning the chicken before the flour, we put a ton of Alton's spice mix on the chicken.

By the second batch we realized we had shaken too much flour off the chicken, making too little crust. Once we figured that out and quit messing with the temp and found the steady, sweet spot, we were good. All in all, really good and we will make again.

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We recently raised and processed our own totally organically-fed broiler hens, and I couldn't wait to try one for dinner! I knew I loved Alton's recipes, so decided to try his fried chicken. While he uses most of the same things I do, he did have a couple of tips that were very useful, especially the one about draining the finished chicken pieces on a rack instead of paper towels or brown bags. I now wish I had fried up two chickens instead of just one! My chicken turned out to be the very BEST fried chicken ever - flavorful, seasoned just right, with a thin and crispy coating (I always remove the skin except from the wings. BEST FRIED CHICKEN I EVER ATE!!! I was afraid to leave the table to get my camera for a photo for fear there wouldn't be any left when I got back! LOL! My husband kept saying, "this is sooooo good, hon!" Thanks, Alton, and I can't wait for the next time we have FRI-I-I-I-ED CHICKEN!!! MMMMMMM, MMMMMMM, GREAT!!!!

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I think this is really yummy and that's saying something because I don't usually eat fried chicken!!!!!!

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I made this Fried Chicken for my family's Fourth of July celebration, and everyone loved it. The rub is amazing, providing just the right amount of flavor. My mom, who is known for her fried chicken, even commented that the "torch" had been passed for the best fried chicken in the family!

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I don't fry often, and had never made fried chicken. This was very tasty and mine came out perfectly cooked through with no burning issues, but it was less than crispy and seemed a little greasy. I did absolutely love the seasoning. I suspect that the measurements for the seasonings is intended to give you ratios to make your own mix, and then it is up to the cook to season to taste. If you watch the video this is what he does. He applies with a shaker to coat it, he does not just dump the mix on. I noticed reviews for Paula Deen's fried chicken recipe has a ratio recipe at the end for her House Seasoning and then instructs you to season the chicken with it. Nearly all the bad reviews are cooks furious that dumping a CUP of salt on the chicken made it inedible. You've got to season to your own tastes and use a little common sense.

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I watched the video and followed the recipe as is. We loved it! I've never had such a great crust that stayed on just right! I was glad for Alton's use of shortening since we're trying to cut canola oil out of our diets. This was certainly a splurge but well worth it. I can always count on Alton's recipes to "work." Thanks!!!

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Made it almost exactly to the recipe and turned out perfect. I used a 10.25" cast iron skillet, so less shortening was needed, but I had to do 2 batches. Both batches turned out perfectly and I don't see any reason to change anything. The way that the bird is cut up leaves basically no obstacles (re. bones to get in the way of a greasy, sloppy, juicy, and altogether horrifyingly delicious fried bird.