This fried chicken receipe is absoultly fantastic if you take your time get all your ingredients together in two groups it is easy to make. It smells so good while it is cooking and the taste is truly unbelievable.And so moist and juicy.I will make this receipe over and over.Thanks Chef John for sharing. The receipe looks intimidating but it isn't. Try it you will see how easy it is and the taste is the best fried chicken ever.
This fried chicken receipe is absoultly fantastic if you take your time get all your ingredients together in two groups it is easy to make. It smells so good while it is cooking and the taste is truly unbelievable.And so moist and juicy.I will make this receipe over and over.Thanks Chef John for sharing. The receipe looks intimidating but it isn't. Try it you will see how easy it is and the taste is the best fried chicken ever.
Fabulous recipe Chef! This is the way fried chicken should be made. I had to make acidified buttermilk (1 tablespoon of lemon juice per 1 cup of milk allow to curdle for 10 minutes) but the preparation to me was effortless. Unfortunately I didn't have enough oil for my dutch oven so I used my skillet turn the chicken over once after 10 minutes cooking for 25 minutes total. Also I only had corn oil. I'll try peanut oil next time. Thanks again!
This was not a difficult recipe. I did use boneless chicken and followed everything else. I worked fine. This is not the BEST fried chicken I have had but it was tasty and nice and crispy. I did not need 2 cups of buttermilk so just pour in as much as you need to cover the chicken good. The rest of the ingredients I used the same. I used about 2 inches of oil to fry in and let it get good and brown.
This is absolutely the best fried chicken recipe ever! The outside is crispy & the meat is moist & tender. I made it exactly as directed except used boneless skinless breasts cut into thirds. My husband wants me to make this again (like tomorrow) & I'm happy to obilige. Thank you for this terrific recipe!
LOVE this recipe my whole family love it. I made little bit healthier by put this chicken in the oil for 3 minutes or until little bit brown on the outside and put the chicken in 350 F oven for 30 - 40 minutes or until the chicken all cooked.
I like this recipe when I saw the video. However when I saw the nutritional information I groaned. Of course I knew fried chicken was high fat but seeing it print detered me from making it. I decided to use the ingredients and make oven fried chicken. I use all the ingredients except the oil. After coating the chicken with the seasoned flour I sprayed it with PAM. I used a non stick baking pan. The results were wonderful!!
Really great after alterations. I can say with confidence that this would not have been as good without the changes. I doubled all the spices and seasonings (except salt which I kept the same). The end result was perfectly flavorful which to me means that it would have been bland with the written amounts. Also I cooked the chicken between 275 and 300 degrees and they were perfectly brown at 19 minutes cook time. The breasts were slightly dry they should have been taken out earlier. The dark pieces were amazing though.
Oh yes! truely scumpious wonderful herb blend. I did brown then put on rack as directed. However I put the chicken in a 325 degree oven with the rack over a lipped cookie sheet and baked for 1/2 hour instead of the second frying. It removed a lot of the grease. Still crispy the next day every bit as good as Day 1. This will be a go to recipe for me.
I followed the directions exactly except I used my heavy electric skillet. Perfect! My husband said it was the best fried chicken he had ever had! It was incredibly moist and flavorfull with really crispy crust.
