Fried Chicken
Show: Boy Meets GrillEpisode: Fried Chicken
Rate This RecipeRead users' reviews (93)
- Recipe categories: Dairy, Buttermilk, Nuts, Poultry, Chicken,
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Average Rating:
Total Reviews: 93
Showing 1-10 of 93
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By vikchrshudson
san angelo tx
on January 09, 2012
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Awesome chichken but didnt have to use the hotsause & it was still supurb!!!!!!
By Mr & Mrs. Mac's...
Port Angeles, Wa.
on October 08, 2011
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The only thing I changed was turning the temp down a little to like 325 and this was absolutely perfect fried chicken.
By ashworth_10953564
USA
on October 04, 2011
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GENIUS!!! What can I say this man is amazing! Everything about him, he is classy and knows good food. I love getting out the grill all year! Even though this recipe doesn't need a grill, it is some of the best fried chicken ever! mmm CHEERS! cheffrock
By jasatt_8194132
West Jordan, UT
on October 02, 2011
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This is my second comment on this great recipe. Everyone complains about the 375 degree oil. What I have found is that if you start with the oil at 375, it drops to betweem 300 and 325 due to the cooler chicken. Lower the stove temp to maintain that lower temp. Make sure your oil is at least enough to come up the sides of the breasts 3/4 of the way. If you cook it at this lower temp, you can cook it all the way through without it burning.
this chicken is so super moist and tender if you follow directions. I never have buttermilk so I use about a tablespoon of lemon juice per 2 cups of milk. Franks hot sauce it great in both the brine and dipping milk. This is the only fried chicken recipe I use now. Use lots of salt for great flavor.
By LisaR0891
Cincinnati, OH
on September 15, 2011
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I would definitely make this again. Delicious!!
By bimmerisk_13114978
Belle Isle, 48
on August 16, 2011
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Oh By Garsh, the BEST fried chicken--Ever
By dncstevenson
San Diego, CA
on July 08, 2011
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dobbert Hob: ask the butcher to cut the chicken up for you.
By dukefan66762
on July 04, 2011
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Tried this last nite. All I can say is "awesome."
By rustylacoss_115...
California, MD
on May 24, 2011
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I used boneless, skinless chicken breasts instead of the bone-in. Time cooking was shorter and I was confident the meat was done. I didn't have the chili spice so used a little hot sauce for the marinade. It was delicious - the best I've ever had. Thanks Bobby!
By tagazio
columbia, MD
on March 27, 2011
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Well, my first time out was a disaster. 375 is way too high...I cooked 5 pieces and the skin started to burn, but the meat was not done. I put the rest in the oven and hopefully these pieces will be ok...although not sure they will turn out. If I try it again, I will use 330 or so like others have said.