Everyone just loved this chicken. It got rave reviews at dinner. I made the recipe exactly as posted with one exception. I did not use the MSG. thank you so much for posting the recipe.
Everyone just loved this chicken. It got rave reviews at dinner. I made the recipe exactly as posted with one exception. I did not use the MSG. thank you so much for posting the recipe.
Very good chicken. The cornmeal adds a nice crunch. Just had to make sure to shake off all the excess breading. We will be making this again for sure!
I want this to work as I've been trying several recipes for crispy fried chicken, but I need help. I followed this recipe re ingredients and temperatures, but the chicken turned out burnt on the outside and raw on the inside. I must have missed something!
This is a true Southern Fried Chicken recipe...I've made it for years. To those of you who "burned on outside pink in middle you could of done a number of things either "flame to high crowed your pieces or did not make sure pieces were of the same uniform size. Also make sure oli is hot enough before placing piecec in...Any GOOD quality deep fry pan will work. Do NOT fill oil more than one inch. Make sure "one side is completely browned and crispy "before turning over. Do not "over turn. You must use the buttermilk to get it tender and juicy. It "does not change or alter the flavor in any way:)..I do cook at approx.370...350 is not hot enough to get that "instant crisp." after about 5 minutes that "seals the juices".Take your time. Never be in a hurry when making this.You can change up the spices you use. Sometimes I use Italian spice mix with added garlic powder(yum) and then other times I make it spicy with garlic powder/salt pepper to taste.MAKE SURE to drain on paper towels or you'll get "wet coating". Do this EVERY time you fry anything. Never skip o the "little details when you cook. Enjoy! I get requests for my old fashion Southern fried chicken ALL the time. Its TOTALLY different than the " you get in restrurants:)
Burnt on the outside and raw inside also. It was better when we cooked it at 375 but it was still burnt. The chicken was nice and juicy but I would not make this again.
This was great. Came out great. Then again I know proper frying technique. Good recipe!
My husband is a very picky man. He is usually the cook in the house and a VERY good one at that!! I do have to say that I felt a great deal of accomplishment when he tried this chicken after I made it and said that it was the best he had ever had. Thanks so much for sharing!!!
The chicken didn't get done!
I thought I was a competent cook but this recipe challenged me from marinading the chicken (which I skinned) in buttermilk for 12-24 hours to resting prepared chicken on a rack (which I didn't). The biggest problem was trying to maintain a steady temperature in my cast iron skillet. Maybe it would have gone better in a deep fryer. A few pieces came out pretty good but many of them were burnt outside/undercooked inside. I wouldn't try it again without a fryer. At least I went the easier route and used all chicken legs.
