Fried Chicken

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THANK YOU AB!!! I have tried to make make fried chicken like this for almost 30 years. The coating always got too brown before the chicken was cooked to the bone. I finally figured out, with these instructions, that the oil was too hot. I did have to substitute milk with vinegar for the buttermilk since we were snowed in, but it still turned out moist and crispy.

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I have never made fried chicken before--ever. So for my first attempt (in my new cast-iron skillet, of COURSE I turned to Alton. Having read most of these reviews before starting, I was a little nervous--but I needn't have been. I followed this recipe step-by-step, even using smoked paprika as AB recommends, and the result was truly delicious. I believe the key is to not use all of the seasoning mix (it makes a LOT, be sure to let the chicken rest after dredging, and keep an eye on the oil temperature. It turned out so well, I even posted before-and-after pictures on Facebook. I knew I was on to something good when my husband, who doesn't care for any type of fast-food fried chicken, said it was super teh-yummy. High praise indeed!

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I've tried this recipe 2 times. It plain old stinks. I like Alton Brown but id like to see him cook this recipie in front of me. I dont think the directions are correct. Oh well, back to KFC??

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1/8th of an inch of oil is way way too little. If you view the video you can see that the oil is much deeper than 1/8 of an inch, if I remember correctly I think he said 1/3rd of the way up on the pan. If the oil gets too high (more than half way up the side of the pan you can always put in less chicken. Trying to get an accurate temp in 1/8th of an inch of oil is very very hard and in all likelihood you'll land up with burnt chicken.

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I absolutely LOVE this chicken! My husband and I first discovered this a few years ago while watching Alton, and have never looked for another fried chicken recipe again. We take it to family gatherings, as well as make it at home for a special treat.
We use canola oil and have no problems with uneven temperature or burning, like many are complaining about.
Absolute best fried chicken out there!

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I've attempted it twice and followed the directions exactly including monitoring the temperature of the shortening. All I've gotten is burned outsides and raw insides. Never again.

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I followed his method to the letter, except I used my own blend of spices. (I used to work at a national chicken chain, so I know a few of the Colonel's secret spices. But not all.
Even though I took my shortenings temperature, it didn't seem to be hot enough. The breading kept falling off of my meat.
However, I did like the taste of the chicken soaked in the buttermilk.
I'll make it again, but fry it the way I always have.

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I liked this recipe with the following modifications: I cut the paprika in half, and I cooked the chicken in canola oil. I also used boneless, skinless thighs and breasts and only soaked the chicken for a few hours instead of the recommended length of time. The result was very moist and flavorful, and I had no trouble with burning as was noted on some reviews. My husband loved it!

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This was most excellent. Very flavorful and super easy to make. I have definitely switched from fast food fried chicken to this.

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Excellent. Just be careful of burning paprika.