Fried Chicken

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This fried chicken recipe was delicious and easy for an experienced cook. If you cook by time, internal chicken temp, golden color, and with a oil thermometer, you'll get perfect chicken every time. I made this for a large group and everyone loved the fried chicken. Thanks Bobby.

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Hands down the best F'##g fried chicken I've made or eaten. Dredge is also great for chicken tenders. Awesome. Guy is a genius!

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The only difference between my mother's and Bobby's variation was my mother used the hot pauce and substituted the sweet paprika with Hungarian paprika. Also served with milk gravy for potatoes. Stephanie is the best also.

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Awesome chichken but didnt have to use the hotsause & it was still supurb!!!!!!

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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.

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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

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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.

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I would definitely make this again. Delicious!!

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Oh By Garsh, the BEST fried chicken--Ever

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dobbert Hob: ask the butcher to cut the chicken up for you.