COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

4

Average Rating:

Total Reviews: 6

Showing 1-6 of 6

Sort by:

Newest
  • on August 24, 2013

    Flag

    Good basic recipe - but my 60+ years experience (+Elders recommendations: I prefer canola oil over shortening as lighter, less oily taste & no bad fats. In bowl beat: egg, salt&pepper, buttermilk 'till well blended. Flour needs seasonings: salt, pepper, paprika, garlic powder - mix well. (I use double bagged brown paper lunch bags for flour mixture instead of dip. Dip chicken in egg mixture before flour. For extra crust dip twice! Fry as directed. Still use brown paper bags for drain - crumple before using. If using rack line bottom pan w/newspaper for easy clean-up. Both methods good for chicken fried steak or crusty pork chops, adjust cooking time.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on December 31, 2012

    Flag

    A great way to make fried chicken, be careful of chicken thickness and oil temp. My thermometer did not want to attach to my cast iron skillet, which made monitoring difficult. Have made this with just drumsticks (a lot easier to check to ensure no burning, and had great results.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on August 26, 2012

    Flag

    This was the best fried chicken ever. I marinated all the drumsticks for a day and ahalf and it came out perfect. The cooking time though is much different because of the thickness of the meat. Would keep it in longer for thicker chicken pieces.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 30, 2012

    Flag

    I prefer Alton's method of marinating the chicken for up to 2 days. It really makes a difference, and I've always done this with my own fried chicken. Don't follow a recipe that recommends less than 8 hours, for sure. You'll be happy you waited. :

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on June 10, 2012

    Flag

    Awesome Fried chicken!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 06, 2011

    Flag

    Love this recipe very good .

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.