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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 61-70 of 95

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  • on March 07, 2008

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    I used non dairy creamer instead of buttermilk (because Kosher law does not allow for mixing dairy and meat together and turned Bobby Flays recepie Kosher. The chicken came out awesome and was really easy to make.

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  • on February 23, 2008

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    I like fried chicken but this has gone above and beyond. The spiciness was just right, not too spicy and the coating was crispy crunchy goodness. Even as I was taking it out of the fryer my guests and I knew this was going to be something good. I made drummets and popcorn chicken pieces. This was the best fried chicken I have ever had and I have had plenty. I will only make fried chicken this way going forward. The work that goes into making this dish is well worth it!

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  • on February 06, 2008

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    My husband brought home a whole chicken cut up - which I never buy. I just picked a fried chicken recipie to make since it was the only thing I could think to do with it. I read the comments and I definately agree with 375 being too high. I cooked it between 325 and 350. When it was on the high side the chicken got brown quickly and when i cut into it it was stil raw - so i turned down and cooked longer. As I finished, I put them in the oven at to make sure they were cooked. The oven added some extra brown. Great flavor though - I will make again

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  • on January 02, 2008

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    Excellent flavor and texture...after 4 hours of soaking in the buttermilk mixture, I simply dipped in seasoned flour and fried it. My nephew commented that he had never had fried chicken that was not greasy and he really loved this. It got rave reviews from everyone. Messy clean-up but it is worth the effort.

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  • on November 14, 2007

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    This was the 1st time I had tried one of Bobby Flay's recipe and I have to say I will never cook it again. At 375 my first two pieces of chicken were black in about 4 minutes then I lowered the temp to around 320 and it was much better but then the chicken only stayed crunchy for about a couple of minutes. So when I had finished frying all of the chicken it was soggy by the time it hit the plates.

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  • on October 15, 2007

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    This recipe is super easy. I've never made fried chicken before and was able to ace this. Guests loved it! Finger licking good.

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  • on July 21, 2007

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    This is a great and simple recipe! Bobby does his usual magic and me and my buddies all love it.

    A "Must Try At Least Once" recipe!

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  • on July 19, 2007

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    This meal was a hit with the family

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  • on July 11, 2007

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    Crunchy on the outside and juicy on the inside, not to mention finger lickin good! Would start off on a lower temp though. And I like Bobby's wife she keeps him on his toes in good fun...you can tell she fires up his heart light!

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  • on July 09, 2007

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    Down Home goodness,with the "Wow" factor!.Satisfaction guaranteed for all who part take in this classic!!

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