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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

Showing 41-50 of 52

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  • on December 30, 2004

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    Very easy and yummy!

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  • on November 28, 2004

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    I followed the recipe exactly and it was easy and delicious! The breading was crispy and tasty and the chicken turned out really moist! Soaking it in the kosher salt water was the key!

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  • on November 27, 2004

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    Very good and easy

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  • on November 17, 2004

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    My entire family enjoyed this recipe. The chicken was so tender and moist and the crusty, crunchy coating was so wonderfully flavorful. My daughter, normally quite picky, said "That fried chicken chain should have this recipe!"
    I brought leftovers to the office; everyone tried a little piece and promptly demanded the recipe.

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  • on November 13, 2004

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    As an experienced cook, I still enjoy this show. We can all keep learning and I am so glad I tried this one. It is crispy, juicy and has a zing. Even better the next day cold as leftovers.

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  • on November 12, 2004

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    This has to be truely the best fried chicken I have ever had. My whole family loved it and kept asking for more. I will be making this again. Thanks Tyler you rock..:-

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  • on November 10, 2004

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    This was excellent!!! The Chicken was so crispy and the potatoes very creamy, doing it withwarm milk. What a great idea steaming the green beans right over the boiling potatoes! Not to mention that Tyler Florence is such a "CUTIE".

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  • on November 09, 2004

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    I would've given this recipe 7 stars if it had been an option! This episode happened to be my first experience with "How to Boil Water", and...wow-wow-eee! I used boneless, skinless, breasts cut into three strips per breast (meant to grab tenderloins, but picked up whole breasts instead--turned out perfect and more economical, to boot! The only thing I added to the flour was paprika (for color and a bit of cayenne...just enough to perk your tongue up. Dredging was a dirty job, but someone had to do it...and boy was my family glad I did! This recipe was the first one I've tried where the batter actually turned out CRISPY (and Florence Henderson claimed it was Crisco! As a good ol' southern girl, I KNOW my deep frying, and I will testify to this: I will NEVER fry with anything but PEANUT again! What a difference this oil made. No funny 'old oil' taste, and I think it made a difference in the frying quality. I never had juicier chicken than before; like Tyler said, brining your chicken first makes a big difference, too!
    Things to remember with this recipe:
    1. Make sure your oil temp doesn't drop below 350F. My oil dropped to around 270 on my first batch to make sure the chicken strips were done in the middle, but boy did it soak up a lot more oil that way. The other batches at 350 had a mere few DROPS of oil that drained out.
    2. Like Alton says, wick your chicken on wire racks, not paper towels.
    3. If you like your crust crispy, let it cook slightly past golden brown 'til it's more of a caramel color.
    4. Don't cheat on buttermilk if you're out...helped the batter cling to the chicken better than regular milk during frying.
    AWESOME recipe!!! Despite the mess, I'll make this recipe over and over and over!

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  • on November 08, 2004

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    Well Tyler, you're right again, that was the BEST tasting fried chicken I have ever made. I just purchased thighs and legs for this receipt and it turned out great. The golden brown crispy coating was tasty as ever. It's even better the next day, cold....
    Also, using peanut oil was light and easy to work with, I've never used peanut oil until this recipe, peanut oil is on my grocery list now. Thanks Tyler....

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  • on November 07, 2004

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    this is the best, lots of flavor and very juicy

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