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Classic Fried Chicken Recipe

Classic Fried Chicken

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on December 26, 2012

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    I have made this and it's fantastic!! I baked it instead of frying it!

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  • on May 28, 2012

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    This recipe is an insult to a clever and worthy bird.

    If you follow the directions exactly as written your chicken will be burnt and way overcooked. Not even close to good.

    You can make it work by dropping it into the 350 degree oil, letting it drop to 300 or slightly below and making sure it never gets above 300. It is done in eight minutes at most. Very large breasts will take more time, but then you have to lower the heat even more or finish it off in the oven. The crust burns very easily, so be careful.

    No matter how you cook it, keep an eye on it. When the crust starts to get even a bit dark, get it out of there and fast..

    This is a complex recipe with a lot of ingredients. I'm no health freak, but vegetable shortening is not exactly recommended these days and I don't think it added anything at all to even the pieces of chicken that made it through ok once I figured it out.

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  • on January 29, 2012

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    Excellant fried chicken recipe. My family loved it, can't wait to make it again. Definately my go to recipe

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  • on August 21, 2011

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    This is by far the BEST fried chicken recipe ever! Chicken always comes out deliciously crispy & super moist! Absolutely my go-to fried chicken recipe! Love it!!!

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  • on July 03, 2011

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    As good as I have ever cooked or tasted. My only regret is I only did 1 chicken. I also used only 3 cups of buttermilk in thee marinade & iot was more than adequate. Will definitely be doing this again !!!

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  • on June 20, 2011

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    Sounds pretty good but the job's not half done. Gravy must be made with the drippings and served over rice. Every southerner knows this!

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  • on June 20, 2011

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    This is a classic recipe. My only addition is ground Cardamom. This gives the chicken that kicked up taste that will have them coming back for Thirds !

    You can also eliminate the baking powder and salt by using Self Rising Flour. It makes a very crispy crust and is perfect to make Biscuits to go along with the chicken.

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