Fried Chicken

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Like others have said, with the oil set at 325 and 10 to 12 minutes per side, the garlic powder and paprika can burn somewhat leaving a slightly bitter taste (used cast iron and a thermometer. Also, like others said you can cut down on the salt some (used kosher salt. What you do get with this recipe is crispy skin and juicy chicken. I'll look to change up the spices/quantities and/or shorten the frying time (finish in the oven.

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This was 'good' but 'not great' and here’s why. The flavor of the outer coating was tasty but not anything amazing. I didn't like the texture of the outer coating after it was fried, it was too thin, not enough breading. I will seek out other fried chicken recipes instead of this one, the next one I will probably try a Paula Dean recipe because Paula is after all the epitomy of a Southern comfort food cook. Alton is from the south too, but I'm respectfully sorry Alton, your fried chicken just isn't a hit for my husband and I.

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I made a double batch of this yesterday, and it turned out great! A few tips for people:

The recipe calls for kosher salt, but you can substitute for table salt if you use HALF as much. The oil will burn if it gets over 375º, so be sure to check it often. The skin will stick to your pan if the oil temperature hasn't gotten back above 300 by the time you flip it, so turn up the heat whenever you add or flip the chicken. To make spicy fried chicken, up the amount of cayenne pepper used.

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Good, a little burned but still tasty. I used a fry/candy thermometer and it worked okay. Not at all to salty in my opinion.

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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......