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Fried Chicken Recipe

Fried Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (95)

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Average Rating:

Total Reviews: 95

Showing 51-60 of 95

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  • on January 14, 2009

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    The breading was so awesome. The chicken turned out wonderful.
    It is very messy but worth it.

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  • on January 11, 2009

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    So the breading on this chicken was awesome. However call me lazy it was just to much work and messy. I ended up throwing most of it away. If I had patience this would be fine. Luckily we are not huge fried food fans in my house. I won't be trying this again.

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  • on December 12, 2008

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    so check it out this is my first fried chicken i ever done and it came out great! the whole family loved it. this weekend im gonna make chicken wings with this recipe and cover them in franks red hot i think its gonna be great. Bobby Flay your da man!!!!!!!!!!!! keep up the great cooking

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  • on December 01, 2008

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    This chicken was absolutely fabulous!! I have the hardest time with fried chicken, but not this one. The cooked batter just melts in your mouth and the chicken is so moist and flavorful!! This is definitely a keeper!! Bobby, I watch your shows all the time and I love your cooking style....keep up the good cooking!!!

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  • on September 15, 2008

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    oil temp way too high, by the time chicken is cooked, the outside was almost black - will try again at much lower temp

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  • on August 30, 2008

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    I've cooked fried chicken like this for years and it was wonderful as usual. I make a chicken gravy with mine. I just saw what must have been a rerun of this show. I am sorry to say this is the second time I've seen him cook with his wife and I think she is rude and degrading. He needs to do what he does best and keep his show separate from his marriage - my opinion only!

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  • on August 24, 2008

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    Was looking for an easy yet flavorful recipe for a crispy fried chicken. Found it with this recipe. Everyone in the family LOVED it and it's now a standard in our "family cookbook". The chicken turns out crispy on the outside, juicy on the inside and has great flavor from the seasonings!

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  • on May 22, 2008

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    Linda from Scottsdale. You can't use boneless, skinless breasts for deep frying. Use bone-in, skin-on thighs or drumsticks. The skin holds the crust on the chicken and the bone keeps it moist while frying. That's like frying 101.

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  • on March 28, 2008

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    Delicious, Easy, Delicious, Messy and Delicious! I bought a deep fryer recently, I took the other recommendations and cooked my chicken at 325-350 and for about 12-13 minutes. The seasoning is fantastic, it stayed crisp, looked fantastic, and this is from someone that does not have a lot of experience frying. You definately should give this a try!

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  • on March 15, 2008

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    I usually love most of your recipies, but this one isn't a keeper. The cooking temperature of 375 is way off. I cooked boneless chicken breasts at 350 and in 5 minutes, they were still way too done on the outside and not done on the inside. After frying for 5 minutes and starting to burn, I put them on a rack in the oven at 350 until a meat thermometer said 170 degrees (about 20 minutes and then they were done. Then when eating them, the crust began to fall off. Can you go back in and tweak a recipe once it's on The Food Network? If so, please do it...it sounds so good there are going to be a lot of wasted chickens and disappointed fans out there. Still Love You, though.

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