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Fried Chicken Recipe

Fried Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (52)

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Average Rating:

Total Reviews: 52

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  • on March 04, 2012

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    good and very tasty.

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  • on October 20, 2011

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    I thought this recipe was awesome. Chicken has a good crunch and I didn't have any problems with overcooking. Very juicy and flavorful. Could us a little more spice so I'll go ahead and add more cayenne to the flour mixture and hot sauce to the milk mixture. As is though, I loved it.

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  • on December 14, 2009

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    I just wanted to help maybe clarify about the cooking temperature. I've cooked fried chicken many times and have learned from good old southern cooks. What they fail to tell you is you heat the oil to 375, BUT when you put the chicken in the temperature will normally drop to 350 and that's the temperature you want to cook the chicken at. If you start at 350 the temperature could drop to 325 causing you to have to heat the oil while it's cooking to get the temperature back up. Plus, frying chicken below 350, I've noticed, leaves the chicken greasy. Hope this helps. It's more of an error of omission than a mistake by Tyler. It's not the first recipe I've seen on this site that left out a step or two. Good luck and have fun. :

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  • on August 24, 2009

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    For my mom surprise birthday party, I decided to make homemade fried chicken, instead buying it at KFC. Plus, she loves fried chicken. This was also my first time cooking fried chicken. Some of the pieces we getting stuck to the frying pan and some were getting burnt. I think that was sort of my fault, since this was my first time. So, I ended up finishing it in the oven. I was pretty good for my first and my mom loved it!!

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  • on August 03, 2009

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    great chix recipe,but tooo high a temperature and toooo long,it burned the outside and raw inside,from now on i'll finnish it in the oven,because 375 is just tooo high and toooo long.

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  • on December 03, 2008

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    The onion powder and cayenne flavors make this recipe great! I pounded the chicken for quicker cooking. I did not have time to marinade & refrigerate, but it was still delicious! The peanut also gave great flavor.

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  • on September 10, 2008

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    I made the chicken darker and drier than my mom and I would have wanted it. I think next time I will turn the eye down on the stove so it won't be so dark.

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  • on September 07, 2008

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    very tender very good easy to fry, I loved it, and I love Tyler

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  • on July 29, 2008

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    This is the best fried chicken recipe I have ever tried! Bar none, everyone's favorite. It even beats my Mother's recipe. The chicken is moist and flavorful from the brining as well as the addition of chili sauce in the buttermilk and the seasonings in the flour coating. Only recco is to lower the fry temperature to 350 F. The chicken tastes the best at room temperature a few hours after cooking. Next day cold is fine as well.

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  • on July 23, 2008

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    Sorry Tyler, 275 is too hot. Chicken burns on the outside if you cook it long enough to cook the chicken all the way through.

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