Fried Chicken

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

First time I have tried to make fried chicken. Used an electric skillet and had no problems other than adjusting time on second batch. Had to make certain I had enough for the ice box. Stayed juicy even cold.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Flavor is great. However, if you don't want your chicken coming out dark, try leaving out the paprika in the spice mix. Alton even admits the paprika burns. If you use the entire mix for one chicken, it will be too salty. The mix is really enough to do 2-3 chickens. Another suppestion is have one mix that has the paprika and one that doesn't. Go a bit easier on the seasoning before you cook and then shake the mix with the paprika on the chicken right after you take it out of the skillet. I've tried making this in a cast-iron pan and an electric skillet. The cast iron is better even though it's harder to maintain an even temp. I heat the oil to 350, add the chicken, and then do your best to maintain it at 325. I've found you get a much better reslt if you use a smaller chicken(2 1/2-3#.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Just wonderful. I did overheat the shortening to 340 and started over again. Also, in the recipe it doesn't mention letting the floured pieces rest for a few minutes. He states in the show that too much rest creates glue and I found this to be true so I refloured and shook.
The recie states 10-12 minutes per side but I think the show says less time. Anyway, mine took 7 minutes per side to get a good deep golden without burning and an internal temp of close to 180.
The meat was so incredibly tender and juicy. I can't have fried chicken often but when I do, this will be it.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This is the best fried chicken! The shortening prevents the house from smelling like a burger-joint. The whole cooking process is quick and easy.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I was literally crying when I finally tasted this chicken; it was so good, and I have tried and failed at fried chicken for over 20 years. Since we don't have a gas range, some time ago we purchased an electric skillet for fried chicken. Hubby has made decent chicken, but we watched this recipe the other night and immediately knew we would have to try it.

I actually didn't use enough salt, since I was eyeballing the amount. I skipped the cayenne and will use it next time. The electric skillet made it super easy to monitor the temperature. I really appreciated the tip about using solid shortening instead of oil to cut down on the food smell left in the air afterward---it did make a huge difference!

Finally, the proof is in the taste: the buttermilk was crucial and this was without a doubt the best chicken we've ever had in our house. I was so proud of myself for making it, and will recommend this recipe to everyone!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It is difficult to maintain the oil temperature on an electric stove (with an aluminum pan. The flour began burning when the chicken (breasts had only reached 120 degrees internal. If I try again, I'll use smaller pieces of chicken. (And maybe invest in a cast iron skillet.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Because my schedule, as usual, got rearranged I ended up frying this chicken on a Sunday morning so it wouldn't spend more than 24 hours in the buttermilk. My picky teen age son tasted the cooked coating and said it was very salty. I tried it and agreed. Much later that day my son, as teen boys do, got ravenous and ate a whole piece of chicken. He came running in to tell me that the saltiness combined with the chicken meat beautifully and this was the best fried chicken I ever made.

While I agree it was delicious, I would still dial down the salt that next time. This was a long way of saying to give it a try. Very yummy! I wonder if anyone has tried baking this? Hmmmm......

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Never knew about the oil thing. My mom used Crisco all the time and she made the best fried chicken and milk gravy ever. This was the best I ever made.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Why bless your heart, Alton. I nearly fell off my seat when you recommended the grease splash guard as the best $15 you could spend on a kitchen tool. Honey, you know they have 'em at the Piggy Wiggly for just $1 !

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I tried this recipe because of all the glowing reviews it got and also because i love fried chicken. It was amazing! I just loved the crust it made on the chicken and was very tasty. Alton i love your show keep it up!