Fried Chicken

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This was great, even my evil mother in law who will only eat my cooking if asked by my husband and then he watches her, asked me for the recipe. She was so jealous as her chicken could never compare. Thank you Tyler!

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What a great recipe! The chicken comes out juicy inside and crispy on the outside. The herbs give it nice flavor. My son and his friend loved it!

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like some of the other reviews,my chicken skin was burnt and chicken was bloody inside.i did have the temp at 350
brined the chicken and used peanut oil which isn't supposed to burn as much as other oils.ended up putting in the oven
it was very moist because the thick burnt batter was around the chicken.dh(darling husbandasked if we could order pizza.no i said just cut through the burnt batter and eat the chicken. then he said where are are the vegatables?dw(darling wifesaid since when do you eat eat veagatables? anyway he ate the chicken,then went to the kitchen and made a peanut butter sandwhich.he told me to forget the recipe.would i make it again? yes.but would lower the oil temp huge

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Great fried chicken recipe. It was juicy and crispy. It did take a little longer to cook than the recipe states but I just lowered the temperature on the larger pieces and let them cook through. Loved the chicken!

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The chicken crisp is exactly what I am looking for, when I want a good fry chicken. One problem, which seems to be the common factor, lack of flavor.

Now living on the west coast of British Columbia, we have a huge Asian influence. What I did, to give the chicken more flavor, I added a table spoon of five spice, to the flour. That really gave it a boost in flavor. Plus, when I was heating the oil, I left out the herbs and added a few red chillies. That really added heat and flavor to the oil, along with the garlic. Now after doing all of this, I can't really call it Southern Fry Chicken, but the bases of a good crispy fry chicken is still there.

Clean up is a major pain, that is why you make a deal with the husband. You make a great dinner, and he does the clean-up.

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tried this recipe at home. its perfect. love how it tastes. its super.

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I used a hybrid of Alton Brown's fried chicken recipe and Tyler's so this isn't a real review of Tyler's recipe but, what the heck.

I bought a 3-4 lb. bird, cut it up and let it soak in buttermilk over night. Let the chicken drain in a colander when I was ready to cook. Put the chicken on a plate, seasoned it, coated with flour and let it rest. Up to this point its all Alton, even the seasoning recipe mix (which was a little too salty. I let the peanut oil get up to 365F when I put the chicken in. The temp of the oil dropped like a rock so I had to adjust the flame to boost the temp. I let it cook for 12 minutes before taking it out. I had to work in batches.

When I was done the chicken was well-done to burnt on the outside but cooked just right on the inside. Nice and juicy. It tasted all right but the well-done crust hurt the taste. I think I need to follow other people's suggestions and fry the chicken at a lower temp. Around 300F maybe? I used my Calphalon stock pot to fry in so that's probably why I had temp control issues. I need a heavier pot.

Final considerations. First, the cost of the peanut oil was $3.99 a bottle! Yikes!! Plus the cost of the chicken, seasonings, and the fresh herbs (which I didn't use and the price jumps up to around $15! That's a little expensive for a home-cooked meal and its still just chicken. Its not like I'm eating lobster. If I find cheaper oil and stick to not using the fresh herbs the price won't be too bad. Second, we're frying here so clean up takes a little time here since oil splatter was on the stove, counter top, and floor. Plus, you have this pot of oil to deal with.

I will try my hand again at this meal but only once every couple of months for the reasons stated above (cost + clean up and since I can't imagine this meal being that healthy for you. ;-

-- Joe

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My wife made this for me last night, it was the best fried chicken I've ever had...

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This is a "have to try" recipe!!!! It's worth the time and effort! It's not only "finger licking", it's "hand licking" good!!!!

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My husband and I, only eat boneless, skinless breasts. I brined the chicken for only 1 hour but followed everthing else. The chicken was moist and golden and had lots of flavor. This is now my new chicken recipe!!