Fried Chicken

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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!

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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.

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what is this seasoning they are using... i cooked it this way (by the way is easy and then i cooked it again with Annabelle's Soul Food Seasoning and that is what made the difference.. gives it that taste you can't replicate. From one cook to another.. get a bottle of Annabelle's for just around the house

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great

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I cut my chicken into 10 pieces, cutting the breasts in half. Marinated overnight. I cooked it in a deep fryer, about 320 degrees for about 10 minutes. I had to put 2 pieces back for another 5 minutes. Coasting was crunchy and delicious, chicken was moist. Loved it

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i did not like this recipe. i will stick with my own fried chicken recipe

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your fried chicken is hmmmmmmmmmmm good

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tastes like chicken

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Bobby calls for 350 degrees on his show, not 375.

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We are both Chef Flay fans, but this dish was a total disappointment! The chicken gets way too dark before it is even close to being done. Would NOT recommend this to anyone.