Fried Chicken

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very good but instead of butter milk you can use some eggs and milk theres no defrence and heathier easyer and you spend less money im a 13 year old girl and i know this
and to make it extra crispy putsome corn starch in the flour

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Made this for Father's Day Dinner. Yum! Other than adding some buttermilk to the water soak and using Frank's Red Hot Sauce, I pretty much followed the recipe. Very crispy and juicy. Served it with mashed potatoes and cole slaw. My hubby loved it.

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I'm from the south. We like our fried chicken, and this one is good! I cooked it in an electric skillet. The real trick is to let the chicken absorb as much of the flour mixture as possible. There shouldn't be a lot of flour falling off of the chicken prior to placing it in the oil.

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When I made this last week I didn't have the chili sauce on hand so I added Frank's Hot Sauce straight to the my homemade Buttermilk (1 cup milk to 1 T vinegar and the chicken still came out wonderfully! It was crispy, not too much spice, very juicy. Delicious!

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I think the problem some of you had with "burnt outside raw inside" is because you started with cold chicken and/or fat too hot or both. Take chicken out of frig and let stand at room temp prior to cooking. If you start out with cold chicken (or any thick piece of meat it will not get to correct internal temp. Also cooks much better in "cast iron". It really does make a difference. As for people that had problems with coating not adhering to chicken. You must let chicken coating "set " before frying. This is pan frying, NOT DEEP frying. When you pan fry you have level of fat (shortening about 3/4 covering chicken so steam can escape from top of chicken and coating will not fall off as deep fried coating does.

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Awesome Receipe.

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Must be a user error on my part. I made this and was very disappointed. It had pretty much no flavor. I consider myself an average to above average cook (besides, anyone that can read can follow a recipe!! so I'm not sure why all the rave reviews unless I missed something?

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The coating cooked faster than the chicken. Not a great flavor over all. From the way they raved about it on the show, I expected way better.

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This seasoning flour had a nice flavor and was not too hot or spicy...just perfect.

Some of my chicken turned out not as crispy as I would have liked,even at 20 minutes' cooking time. Also, when draining on a rack, the bottom side of my chicken still remained greasy. I ended up having to blot with paper towels.

I used chicken breast in the recipe. I didn't have buttermilk so I added a splash of vinegar to whole milk.

Notes: I fried the chicken in only about 1/2" of oil

Also, I don't own a thermometer so I had to guess temperature.

Some of my results were probably because of the above two factors.

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WOW! Crust is SO crunchy and the chicken was very moist inside. Good seasoning as well. Will definitely make this one again!