Fried Chicken

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This chicken is the BOMB! If you rate this anything less than a 5 star... stop using a walmart fryer!

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outstanding

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I've made this Chicken a few times, the first time was a disaster, only because i followed the recipe. The second time was a mess, but, ok, the third time, was a "MASTER PIECE". I did soaked the chicken in the salted water overnight. In the moring, i took the chicken out of the water padded dry and soaked it in the buttermilk for four (4hours. The only thing i did not do was the "Doubled Dip" (way too messy. I used 2 inches of oil instead of 3 inches, and i still heated the oil to 375 degrees F, the only difference is that i cooked the chickens in the pot for only "3"(it was brown enough minutes, and cooked the rest in the oven at 350 degrees for 30 to 35 minutes or until the internal temperature reaches 170. The chicke was very crispy and juicy.

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The brine makes a BIG difference in the way the chicken tasted.It was so juicy and delicious.My family wants me to make this once a week. Thanks, Misty

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Excellent flavor, crunchy texture, and very moist inside. Don't forget to salt each layer - brings out all the best! I like this with a sweet and tangy coleslaw anytime of the year.

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Was NOT impressed with this reciepe. It was messy and difficult to do. The best thing about the whole recipe was the batter on the chicken when it was finally done. I dont recommend this recipe unless you want a big mess and ALOT of work...

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I thought the crust was wonderful however, the spices were almost non existent for me - I would double the spices in the flour mixture and keep the buttermilk mixture as is. I really, really liked that the outside was crunchy and the inside was moist and tender - almost went 4 stars but the lack of spicy flavour made me reconsider.

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This is the best fried chicken I have ever made. And I'm from the south~~! Tyler put it all together for me with this recipe...I think it was the buttermilk and the use of the peanut oil that made such a big difference.

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Oh yea, this was good. My first attempt at deep fried chicken. I have found my one and only recipe.

About the temp of the oil:
On the show Tyler mentions getting the oil to 375 so that when you put the chicken in the oil it will lower the temp to about 320--the temperature you should maintain the cooking at. Actually I saw him make this recipe on Tyler's Ultimate the same day so maybe he said it on that show...I don't know why that important step was left out of the written recipe.

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I love this recipe.