Fried Chicken

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Great recipe, I found it to be a little salty, I think I would only use 1T of salt and add a little flour for filler. Otherwise, absolutely delicious. A new favorite in our household.

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Well, I was horrified to see Alton using Crisco even though he knows full well about the evil of partially hydrogenated oils. So I must first admit that I replaced crisco with safflower oil. I was very satisfied with the technique and the taste. The reason why I do not give the recipe 5 stars is because of the appearance of the chciken. I have used other recipes in which the color of the skin was perfect. Here the skin looked just a little on the burnt side. Good eats though.

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Well, I was horrified to see Alton using Crisco even though he knows full well about the evil of partially hydrogenated oils. So I must first admit that I replaced crisco with safflower oil. I was very satisfied with the technique and the taste. The reason why I do not give the recipe 5 stars is because of the appearance of the chciken. I have used other recipes in which the color of the skin was perfect. Here the skin looked just a little on the burnt side. Good eats though.

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excellent fried chicken recipe. I never cook fried saving on the fat, but Alton tells you how frying at the exact temperature keeps the oil from being absorbed. The buttermilk is great. I followed all the steps exactly and got great results. We will try this fried chicken again.

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As with most of his recipes, a normal cook can actually get decent results. Great chicken, easy to make.

The only problem I have had is that it gets too crispy (burnt if I fry it all the way to 180 degrees internal temp. I crisp it up in the frying pan - about 6 minutes or so and then bake it the rest of the way up.

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As with most of his recipes, a normal cook can actually get decent results. Great chicken, easy to make.

The only problem I have had is that it gets too crispy (burnt if I fry it all the way to 180 degrees internal temp. I crisp it up in the frying pan - about 6 minutes or so and then bake it the rest of the way up.

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Easy to make, tastes great. Not so healthy but you gotta spoil yourself once and a while

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Dear Alton, Thank you for taking the time to show your audience exactly why your recipes work and when followed, turn out FABULOUS. My husband and I have made your fried chicken and I will never eat at K-C again! We even bought the same thermometer you use just to keep an eye on the oil temp, and we were justly rewarded. We look forward to cooking with you for years to come!

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This was THE BEST fried chicken I have ever made - i was so crispy, yet moist! Alton, you are my (fried chicken hero!!

Next time, though, I'll decrease the salt because it was a bit too salty for me.

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i used this recipe and it was a blast of flavor so i encourage everyone to give it and shot and find out why they call alton browns show good eats