Fried Chicken

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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.

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I tried this recipe and ....I don't mean any disrespect to Mr. Brown....but this recipe was so wrong and what a disaster! Chicken with the bone in cannot cook through in only 10-12 min per side without covering it as this recipe states. It must be cooked covered unless you are deep frying... otherwise you end up with pink bloody bones inside. My suggestion would be to just season with salt and pepper, dredge in flour then fry for 10 min in shortening on one side, then turn and cover for 10 more minutes. Also, the paprika tends to burn as does the garlic- so skip that in fried chicken. Sorry Alton, but sticking to the simpler stuff just works better and is awesome.

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The seasoning is delicious!! The chicken burned though. I kept it under 325 but 325 seemed way too high. I averaged temperatures between 270-320 on the second batch and they still burned. Not sure what I did wrong but my husband says try again because the buttermilk and the rub made it AMAZING!! I can hardly wait to perfect the cooking to have killer fried chicken!

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!-S-A-L-T-Y-!

Reduce salt to 1 teaspoon
add 1/8tsp cumin

Do this and you have a very tasty pan fry recipe!

Two stars (instead of one because the recipe is salvageable.

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Texture was outstanding, very moist on the inside and tasty. My only complaint is that the seasoning was a bit salty for me. Make sure you follow the recipe on how much oil to use! I filled the pan up half way and oil started spilling over when I put the breasts in!

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I didn't like using the skillet to fry the chicken - I think a large pot would have been easier. I thought the buttermilk made it nice and moist.

I actually prefer Paula Deen's recipe for Southern Fried Chicken because it has a lot more "kick" to it as she uses a lot of tobasco sauce to give it more spice.

I've tried a lot of fried chicken recipes on this site now and I think I like Ina Garten's recipe for Oven Fried chicken the best because it comes out so crispy like any Fried chicken - even more so - and you never have to worry about it "not being cooked all the way through"...

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I had high hopes for this recipe, but was disappointed. The coating just seemed off in texture and a bit salty. Good, but not great~