Fried Chicken

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Oh, and Dobbin - if you just want flour salt and pepper, and fry in oil, why on earth would you be looking on Food Network for a recipe?

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It's a web recipe, so I'm frustrated it doesn't take the time to go into depth which is what Alton is known for anyway. For instance:
Don't drain by setting chicken directly on paper towels or brown paper bags.
*Why?
If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven.
**Why?

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This is a great recipe! My only addition would be to pre-soak the chicken in salted water overnight BEFORE soaking it in the buttermilk! This 'purifies' the chicken and really does make a difference! (Thanks, Martha!

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Hi. Just signed up so forgive me if someone's already said this, but...

In my experience the best fried chicken is simply coated in a mix of flour, salt and pepper. Pan fry it in shortening for about 8 minutes with the lid off. Turn, cover and fry for another 10-12 minutes. Drain on paper towels or brown paper and let cool. Eat it warm tonight, or cold for lunch tomorrow. The simpler the better.

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Everybody that is complaining about the saltiness is because they used table salt and not kosher salt I bet. Most all chefs use kosher salt and sometimes they will say kosher salt, but usually they don't. So whenever the salt seems to be a bit much in a recipe, I can just about bet it is because the chef or cook is using kosher salt. Chefs and cooks seem to prefer it better than table salt and so do I. It sure feels better between your fingers when seasoning your food.

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I love this recipe. I believe the low reviews for this recipe comes from ignorance. This is PAN fried chicken. Not DEEP fried chicken. Pan temperature is crucial. If the pan (then the oil gets too hot, you will get burned area where the chicken touches the pan.

As for the comments regarding the chicken being too salty. Do not use all of the rub. It's really that easy. The rub recipe is not for one batch of chicken. Liberally season the chicken. Then put the remaining rub in the freezer for later use.

I love this recipe. My sons ask for it all of the time. It reminds me of the chicken my southern granny made when I was a kid (however, I think this one is better.

So, to sum it up.

1. Watch pan and oil temp. Don't let it get above 350.
2. Don't use entire rub recipe for one chicken.

Good Eats.

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A tad salty. Pull back a tablespoon or so.

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Athough crispy...it was burnt. Although moist..it was salty and oily. Sorry throwing the recipe away with the chicken I just made.

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If its not crispy enough add crushed crackers before the flour. Your chicken might have not thawed out in the overnight refridgeration and not cook all the way through- as will be the case most of the time. An exact cooking temperature is unnecessary. If you are cooking many pieces than your temperature will vary because you will be adding oil. For the average cook A lower temperature- about 4-5 will suffice and will crisp the chicken while allowing enough time to cook all the way through.

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The seasoning mix is great, but the overall product...not so much. Wasn't as crispy as I had hoped for.