Buttermilk Fried Chicken

Courtesy Art Smith for Food Network Magazine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (15)

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Average Rating:

Total Reviews: 15

Showing 1-10 of 15

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  • on April 11, 2013

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    WOW!!!!!!!!!!!!!!!! I just got to say that this was one of the best fried chicken I've ever eaten, and the thing about this, is that it has such simple ingredients...Definitely doing this again, and I'm not to fond of fried food.

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  • on December 18, 2011

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    Followed instructions and even let it sit before frying, used a sugar thermometer to test the oil. But still the flour just fell off while frying. Also I had issues with the breasts not cooking all the way through.

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  • on July 04, 2011

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    The flour needs a lot more seasoning to taste professional. Also, it helps a great deal to let your chicken rest on a wire rack after you dredge it in flour. Wait 20-30 minutes before cooking and the coating won't tend to slide off the chicken when you are eating it.

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  • on June 25, 2011

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    I read an excerpt of a viewer who thought the buttermilk chicken was too mushy. I think viewers should put a very small amount of oil on the pan.

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  • on June 01, 2011

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    JUST FROM READING THESE GREAT REVIEWS I'M GOING TO DEFINITELY COOK THIS RECIPE. GOING TO RATE IT 5 STARS AHEAD OF TIME BUT WILL BE BACK TO SEE IF IT STANDS UP 2 FIVE STARS..............GETTING HUNGRY NOW............LOL

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  • on May 30, 2011

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    This was very good. I have cut way down on use of salt and it was flavorful and liked the fact that there was not a ton of salt in it, as you get from supermarket prepared fried chicken. It was crunchy and you got a hint of spices in coating. I will make it again and again and again. Yummy.

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  • on May 26, 2011

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    To Richardpurtell - You should at least try the recipe and then make comments. Others found it delicious and I for one will try this recipe.

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  • on May 26, 2011

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    Anytime I see a fried chicken recipe that tells me to season my flour, I immediately disregard it. Many spices lose their flavors when exposed to extremely hot oil. Black pepper also burns really easily. I guarantee this recipe would taste a lot better if the chicken was seasoned, not the flour....Only salt should be used for flour, in my opinion.

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  • on May 26, 2011

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    This is the first time I've been successful with fried chicken! The recipe is perfect.

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  • on April 27, 2011

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    Best fried chicken recipe I have found. Very simply stated, not over done. My husband loved it.

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