Fried Chicken
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- Recipe categories: Dairy, Buttermilk, Poultry, Chicken,
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Average Rating:
Total Reviews: 445
Showing 71-80 of 445
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By geoff_13168448
on September 22, 2010
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Best I've ever had all-around.
By krys2000
colorado spring...
on September 21, 2010
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I have been a devoted fan of your show ever since it debuted. This is a fantastic recipe, Alton! Thanks! I do everything in the recipe but have a few modifications (I'm at high altitude so I have to monitor the oil temp a little closer. I also add about 1 tsp of garlic Tabasco sauce to the buttermilk and a little more cayenne (Colorado's in the West, we like things to have some heat. It's a fabulous recipe!
By Chef #1334485
Sterling Hts., MI
on September 14, 2010
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If you like oversalted burnt chicken, I suppose this deserves more stars but I don't think anyone actually tested this recipe at the Food Network Kitchen. It's too salty and if you follow the instructions, overdone.
First, the instructions say Melt the shortening. That means Lard or Crisco. I used Crisco, It's smoke point is around 290 degrees F. so if you get it to 325, you might have the pot burst into flame. The cooking time is far too long. I used a thermometer every second of the cooking time either in the oil or inserted in a breast. All the chicken was over done. 180 degrees is the safe temp for roast chicken but I think frying should be a bit less. It was all over done. My son who is a pretty good cook himself, had the identical experience as I.
Anyone who gave this recipe 5 stars must be lying or made adjustments. Most of what we made went to the dogs.
Alton, you should test these recipes before you publish them.
By randyburgoon_11...
on September 13, 2010
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Cooked this last night. I went by the recipe which states and oil temperature of 325. I thought it was some of the greasiest chicken I ever tasted. Watched the video and it states 350. WIll try again. Please fix the typo in the recipe.
By Nick Krueger
McKinney, TX
on September 05, 2010
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I've had good fried chicken before, but this was good eats.
By evanp567_8325104
Zeeland, MI
on September 04, 2010
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Alton as always makes an easy to follow recipe for the best dog-gone fried chicken you can make. Always comes out right.
By lake_4543906
Norwalk, OH
on September 04, 2010
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After 40 years of cooking, I realized it is the basics that I am lacking! This was sinple easy and great. It was the best fried chicken I have ever made. It was challenging to keep the oil temperature as instructed, but only because I have electric heat vs. gas. Non greasy and tender and juicy. I like it spicy, so I added a little more pepper. Thanks. Keep up the basics. You are making us all great cooks.
By zackh08_13119222
Louisville, 56
on September 04, 2010
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Made this tonight for dinner! Absolutely wonderful. Not too spicy either. Thanks Alton!
By Gingerroot
on August 28, 2010
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this is a great recipe, easy and very moist and oohh sooo delicious. thanks so much for sharing. Hugs and Smiles, Ginger-root from Illinois.
By lights4beans_13...
Quakertown, 78
on August 09, 2010
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Tried and tried to get a good fried chicken recipe...gotta be crispy, can't taste like grease pit..and this is the recipe.
I even tried it in canola and had no difficulty with temperature.
Follow the recipe and watch the temp...(but in all recipes there is room to tweak I do a little less salt Thanks Alton!!