Fried Chicken

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Almost as good as my momma's . Thanks for helping me get tastes from my childhood back.

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I'm a great cook, but fried chicken is something I could never seem to master. But this is an AWESOME recipe!! The crunch, the moistness, the little "twang" from the buttermilk (I think...this is my new go-to recipe for fried chicken. I agree with everyone else on the cooking temp. Kept mine around medium-low and it came out great. It even kept its crispness after 3 hours in the fridge!!

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I have been frying chicken for as long as I can remember with no problem. I didn't like this recipe. The chicken took longer to cook the color was too dark and with all the spices there was no flavor. I will not use this recipe again.

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Burnt is NOT tasty! All that work spent prepping the chicken only to watch it burn up in the oil is a tough lesson to learn. I give the many comments suggesting a lower frying temp for the oil a big thank you. Where does one get a dependable oil frying thermometer?

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I agree with all here, this recipe was excellent. Very tasty crust adhered perfectly. I also agree the temp in the recipe is too high. I started with 375 per recipe, but quickly turned it down to 325 ish so as not to burn the crust.

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The chicken was excellent. I added about 1/2 tablespoon of curry to the flour mix. The outside was crispy and the inside was tender and juicy. the only thing I would do next time is use a smaller bird. I used 3.5 lb chickens. i think that 2-2.5 pound birds would fry faster thus resulting in a little lighter skin. i was able to use a commercial deep fryer with the temp set at 300.

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This is a really great recipe and very easy!

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Absolutely love this recipe. So easy to make. Hubby and friends all raved about the chicken...used the deep fryer and cooked it like suggested at 325. Was amazingly moist and tender!!

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Bobby's grandmother and my Mom and Grandmother make it the same way. Soak in chili powder/buttermilk and fry with flour/praprika and cayenne. Yum! I cannot argue the temp, we just wait until a little bit of flour sizzles and fry the chicken. I also make boneless chicken strips with this recipe. Dont forget the cornbread!

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Loved the fried chicken...very juicy, but with a nice, crispy skin! Was so easy to make and went awesome with sauteed spinach and roasted garlic, buttermilk mashed potatoes with crumbled bacon, unbelievably good...what a meal. I used my deepfryer outside on the back deck, instead of the stove top method recommended in the recipe, to eliminate that deep fried smell that seems to linger in the house. I agree with some of the other reviews that the 375* is too high! Looking forward to making fried chicken again, but would cut the recipe in half for feeding just the family (of four as there was an entire chicken leftover!!