Fried Chicken

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My only suggestion for this recipe is to reduce the salt. The flavor is outstanding with a nice little bite from the cayenne pepper, but it's just a bit too salty. I made this a second time and cut the salt in half. It was perfect!

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This recipe is horrible.

Shortening/Crisco is terrible to use as a frying oil, it clings to the food, no matter how you let the food dry/air out on a rack. It sticks to the food and sogs and slimes it, horrible.

Also, why do you use Crisco if you are frying at 325? That is so low of a point that you could fry in anything else, even olive oil, the only reason to use Crisco would be for frying at high temperature.

I tried frying at 325 and 350, the 325 was horrible and nasty, with the no crispiness, soggy oily chicken. Disgusting. The 350 yielded similar results. What is everyone thinking? This recipe is terrible. I guess it just has to do with the oil used and the temp, but it does result in a terrible, horrible, slimy product.

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The best fried chicken ever...
It's amazing how many people misinterpret recipes (for example use regular salt for kosher, using all the seasoning instead of just applying liberally, keeping warm in the oven, etc...the chicken will stay incredibly hot for 20 minutes or so, besides good fried chicken doesn't have to be warm...
There are 2 videos of Alton making this chicken on *you tube*. Anyone who has *failed* to make this perfectly should watch...actually they're fun for anyone to watch...
Alton rocks...unbelievably good recipes...

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I'm not one to give praise easily. This is Five Stars. The only tricky thing is figuring how much shortening to use, keep a turkey baster on hand to suck up excess oil.

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This is escentially my mother's fried chichen except for the paprika, cayenne and garlic powder. It is the best fried chicken I have ever tasted and have eaten it all my life. She was an amazing cook and passed away in August of 08. Thanks Alton for giving everyone such a great recipe, even though it was my Mom's!!! Hehe.

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Listed as intermediate? I can't cook and this was sooo easy. Absolutely finger-licking good!

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This is a truly amazing recipe! This is the best fried chicken I have ever made! Easy recipe as well - just need to cut up 2 chickens next time!!!

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I am going to re-iterate some important things that were missed in the recipe that is online that will make the dish a lot better. These have been stated in the comments already but I will consolidate for new readers.

1. The recipe calls for 2 Tbs of Kosher Salt. If you are using Iodized salt cut this to a max of 4 tsp. It is roughly the same salt by weight. Even then, you could stand to cut the salt a bit more depending on your tastes.

2. Do not use ALL the rub, even though it states to use liberally. I always butcher and use 2 Fryer chickens and I still have rub left over when I am done seasoning. You can use liberally without going crazy. Keep the leftover spices for next time you cook this meal (you will.

3. The recipe online states the temperature should be 325, but the show gave the temperature as 350. I have tried both, and the crust was a lot soggier and less crispy when I cooked at the lower temperature. COOK AT 350!!!

4. Although the recipe says the Crisco should be at an 1/8", this isn't enough oil to cook properly. When your chicken pieces are in the pan the oil should be halfway up the sides of the chicken to ensure your crust is uniformly crispy.


The points above should be considered by anyone making this recipe.

My own personal notes:

After I have dredged in flour I will let the chicken sit for 15 minutes or so. Sometimes I even dredge a second time. It makes for a crispier crust.

I substitute my own rubs to taste. The one included is very good, but we like to vary it up (my wife is a cumin freak. Most of the time I use the one listed here, but feel free to try something new.

I have tried this recipe using an iron skillet and an aluminum pan. I get consistantly better results with the Iron skillet.

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I used boneless, skinless chicken tenderloins and followed the recipe. One word: AMAZING. Try it with pancake mix instead of all purpose flour; it adds a little sweetness into the mix. Great job, Alton.

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This was the best tasting fried chicken I have ever made. Preparation was easy and the overall cooking experieice was straight forward. The chicken came out crispy, full of flavor and it had a little bite to it. We have added this to our list of favorites.