Fried Chicken

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I made it using boneless chicken breasts cut into strips to cut down on cooking time. The seasoning is to die for! Best chicken ever!

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Very good. Mystified at some of the reviews. This is how every kitchen I've ever been in makes REAL fried chicken. Most of the problems described in the bad result reviews sound like people tried to deep fry or otherwise didn't follow the straightforward directions. Not too much oil, not too hot; should work every time if you stay on top of the temp!

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I've never been good at frying chicken, but this was great! Husband and I loved it!

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I really had high hopes. I had all the gear cast iron skillet. Probe thermometer just like AB's and a gas grill with a side burner that would allow me to fry outside. It did not go well. Cooking with hot grease is dangerous. I dropped a piece of chicken and splashed myself with the hot oil. I marinated the chicken in buttermilk for 18 hours, used fresh Crisco it seemed that I had covered all the criteria. But it did not end up Good Eats. My family said the chicken tasted good if you removed the skin. But to me the point of fried chicken is having tasy skin. I think i am going to leave the frying to the professionals in the future. I did have a friend tell me that vegetable oil is better than shortening.

I think the biggest challenge is monitoring the oil temperature when the depth as shallow as it is with pan frying. Probably overheated the skillet and got it smoking at one point. Oh Bother!

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Old school Southern fried chicken.Not greasy. Awesome!

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The spices were great but the 12 minutes were not enough for the chicken to cook through. The exterior was black (someone mentioned the spices were the ones that burned but it didn't taste burnt, actually.

I had to put mine in the oven for about half an hour extra because it was still raw in the middle, and it was only thighs and drumsticks.

I knew there was a reason I never made fried chicken before......

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The spices on this recipe were spot on. I'm not sure how I would adjust it in the future, but AB says to make it your own basically.
Kosher salt is key, as always.
The only problem is the frying smell, but that's not this recipe's fault!

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My this is an Outstanding recipe. During Eating this i Really enjoyed All The salt Or spicyness. Really Fun to Use extra Cayenne and paprika. Kids loved it too as will YOU!!!

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LOVE Alton Brown, and I LOVE this chicken. Play around with the seasoning if it doesn't have enough "kick" for you. Also, I've made this on both gas and electric; when I cook on electric the outside always seems to burn when I a maintain 325 on the oil so I've taken it down to between 300 and 315, works like a charm!

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I read the preceding reviews before trying this recipe. So I was reacting a bit to the folks who tried it before me. I don't usually cook fried chicken, but I do like it. This recipe worked perfect for me. The chicken cooked perfectly in 8-9 minutes per side or so, and the seasoning was also perfect. A bit saltier than I would have done for a saute chicken, but perfect for fried. I did cut my chicken breasts in half, crosswise. I did use kosher salt (always do. AND, I did use less than 1/2 of the seasoning, sprinkled liberally, but not pouring it on. I used organic chilled shortening for frying. No cover, just a splatter screen. Fantastic. Crispy outside, moist on the inside and delicious.