Fried Chicken

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I liked this recipe...I agree you rock alton, however my chicken pieces altho cooked had dark bloody marks going thru the meat. What causes this? Is it the chicken itself? Can it be resolved by brining?

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the outside burnt because i did not have a thermometer for the oil. i have one now. I agree that the recipe calls for too much salt so i will cut the salt in half next time but all in all the recipe was good i have never been able to get the chicken to 160 with out burning the outside although i know it is possible and i cant blame Alton brown if KFC can cook 1 billion pieces of chicken a year with out burning them than i should be able to cook a few myself

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This made so easy to cook but the seasoning didn't get the down home southern taste i really love so instead i used Annabelle's Soul Food Seasoning and it took it to the next level. Thank you Alton Brown you made fried chicken easy!

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I absolutely love this recipe.I wouldn't change a thing about it.Thank you Alton Brown for another kick butt recipe,YOU ROCK!!!!!!!!!!!!

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I love this recipe!! It's the best I've found. The buttermilk really gives the chicken a ton of flavor. Don't skip this step! And make sure you do it for at least 12 hrs, more if you can. And the seasoning blend is divine (I actually use it to season oven baked chicken as well. Season the chicken liberally, like you would for the fried chicken, but then toss the chicken in bread crumbs and bake. So good!. Thank you, Alton, for another amazing dinner!!

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Simply amazing. I am not a fried chicken sort of fella, but this is outstanding. Perfect balance of spices.

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I've tried this recipe several times and have never quite been able to have it turn out right. Despite numerous attempts to monitor the temperature of the shortening, the buttermilk on the outside always begins to burn before I get get the inside of the chicken done. The rub is delicious but it still fails to really get inside the chicken, and the meat remains mostly bland as in the case of 99% of fried chicken.

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The best fried chicken I've ever had! (and I've had alot Sometimes I inject hot sauce in mine for a little kick and I use a little less salt

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I finally have moist-on-the-inside-and-crispy-on-the-outside fried chicken! Thank you Alton Brown! The big changes to my usual routine included the buttermilk soak (I only did 1 hour this time, but I'll do it overnight when I remember, using vegetable shortening for the oil (I generally refuse to cook with this stuff, but decided frying would be okay, and placing the finished chicken on a cooling rack instead of paper towels. I will continue to use these tips in the future.

I probably used half of the spice rub and saved the rest of it for the next time I have fried chicken (for the paprika, I used 4 teaspoons hot paprika and 2 teaspoons smoked paprika.

I also watched the episode and got great tips for breaking down a whole chicken. My knife obviously isn't as sharp as his, but I easily shaved off 5 minutes of my usual time of 15 minutes.

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Recipe: 3 stars. Video: 5 stars. Food results: 5 stars.
WHAT I USED: Crisco Shortening @ 350*, Alton's seasoning with 1 tblsp iodized salt instead of 2 tbsp kosher salt and kroger brand paprika, 3 boneless skinless chicken breasts in LF buttermilk for 3 hours, AP Flour, cast iron skillet.
I'm giving this 4 stars because the recipe is a little unspecific and doesn't match the video. The video is a huge help in clarification.
Using the Crisco Vegetable Shortening worked wonderfully. I will try canola next time just to see the difference.
WARNING: If using the thick breasts, be careful not to burn the outside of the chicken. I baked them at 350* in the oven for about 15 minutes to get the inside fully cooked after frying. Next time I will use thinner pieces.
Alton's seasoning would be AMAZING for spicy chicken wings. I will be doing that next time :