Southern Fried Chicken

This is half of the recipe. I would add two stirred raw eggs in a bowl. Rinse chicken, season with pepper, lawrys season salt, garlic powder a sprinkle, dip in flour, dip in raw egg, then dip back into flour, put chicken in skillet now, flip 6 times 10 minutes on each side. Now thats some REAL southern FRIED chicken! Thats what I call SOUL FOOD!

Beautiful! Beautiful! Beautiful! The chicken came out crisp and golden, while remaining wonderfully moist! The smells alone drew my teenage brothers away from the video games! (A magical feat as far as I'm concerned.) I too was always intimdated by frying chicken. My oil was always too hot and my batter never stuck. I always rinsed the chicken in water then just rolled it in flour. This time I took another reviewer's suggestion and did an egg wash. Amazing! Overall everything was to die for and I will DEFINATELY be using this recipe again! I used boneless skinless breast instead of boned chicken and took the advice of another reviewer and added 1 tsp. of garlic powder and 1 tsp. of onion powder. Thumbs WAY up on this one! Thanks to the poster and helpful reviewers!

I made this last week for the entire family. My dad ate 3 pieces and said he hadn't had chicken that good since he was a kid. I used an electric frying pan so I could control the temperature and so I would have a lid to cover with. I did take the advice of another reviewer and soaked the chicken in salted/ice water for 20 min so there would be no veins. It worked and we thought it may have helped to improve the flavor of the meat.

This was THE best fried chicken I ever had. I have tried lots of recipies but none turned out as good as this one. I revised it alittle I cooked it in a deepfrier I used boneless skinless breasts, instead of a skillet and I sorta marinated the chicken in all the ingredients but I added garlic salta little old bay seasoning and paprika YUMMY!! and i made it very crispy and ate it at room temperature, I suggest u try this its a really good recipe THANKS CINDY!!!!!

This recipe is fantastic! I was afraid of frying chicken in oil because I'd never done it. But I needn't have been afraid. I had no trouble with the coating coming off during frying. I followed the recipe as far as temperature, also soaked the chicken in cold salt water as one reviewer suggested and cooked it for 45 minutes as another ssuggeted. I used half Crisco and half vegetable oil. Turned out great and everyone loved it! Thanks!

great fried chicken! I have always been intimidated by frying chicken. I usually marinate it overnight in buttermilk, use a purchased coating, and deep fry it. It turns out burnt and you can't taste the coating. I really wanted to make a good fried chicken so I came to Allrecipes once again. This recipe seemed almost too simple and plain. I did add garlic and onion powder like the others. I didn't even use an egg wash, just double-coated the chicken pieces. I probably cooked the pieces 40 minutes or so. The coating was crispy, and you could actually taste it!!! My family loved it, too. I am just thrilled that I made GOOD fried chicken!!! thank you!

Excellent recipe! I tried this with boneless/skinless chicken breasts and it came out crispy on the outside and moist on the inside. Made it for two, so I cut the recipe in half and added a tbsp of garlic powder (we really love garlic). Highly recommend this recipe :)

I always have a hard time making fried chicken...something always seems to go wrong. NOT THIS TIME. I loved the way that this turned out and the hubby loved this. He went back for seconds within minutes. The only thing that I did differently was to add just a little bit of garlic powder to the flour mixture. No more KFC when we want good fried chicken....Thank you for the post.

Unbelievably good. I also soaked the pieces in salted ice water, my grandmother told me that trick long ago. I soaked thighs and drumsticks only for about an hour. The key to getting the flour to stick is to let the chicken sit for a little while before you fry it. And also, double dip the pieces. Shake them once in a large plastic bag, and let them sit for about a half hour. The flour coating will look like it's almost being absorbed by the chicken skin. Then right before you put the chicken pieces into the hot oil, dip or shake them again. VERY crispy and delicious. Husband didn't even stop eating to comment, he just tackled the drumsticks then moved on to the thighs. I cooked six pieces and managed to snag one thigh. I think that is a resounding endorsement.

i tried this and i found if you dip the chicken in egg batter then coat with flour the flour sticks to the chicken and doesnt flake or fall off

My first time cooking chicken that did not burn or cook unevenly - I used the suggestion of soaking the chicken in ice water and salt for 20 minutes. I also added garlic salt and onion powder as seasonings. I was skeptical about covering the pan at first but it actually makes the chicken very tender and juicy as well giving the chicken a gorgeous crispy brown coating. I made this Saturday night and again on Sunday night and it was a big hit! Highly recommended even for novice cooks!

After years of trying countless methods of frying chicken, with this simple recipe, I am finally a success. I had spent a small fortune on food for the holidays and needed to do something economical to just have available over the New Year weekend. I purchased leg quarters @ $.89/lb. I cut them at the leg joint and proceeded as directed. Really good. My son, who hates cold chicken, enjoyed it so much hot off the stove that he had to give it a try cold and was very happy he did . I did add a little garlic powder, sweet paprika and seasoning salt to the flour, let it sit for between 15 and 20 minutes before the second dredge in flour and then let it sit for about 10 minutes before frying. None of that is what really made the big difference. This is a great recipe. I'm a northerner who no longer wonders what it is that's so great about southern cooking. Thank you Cindy!

I have tried making Fried chicken so many times in the past only to have the coating fall off, no flavor, just did not like. With this recipe I do recommend brining the chicken for at least 3 hours in milk, light cream and kosher salt sealed tightly in the fridge. It cooked perfectly and was so juicy, can say that my daughter and husband said it tasted better than KFC Chicken. Not greasy at all, tender and the flavor were incredible. I now make this at least 2-4 times a month and my family thanks me for it each time.

I made this tonight using all chicken legs (6 of them). I took the advice of a couple other readers and I brined the chicken for 45 minutes in iced water and salt. I then combined the flour in a gallong Ziploc with seasoned salt, black pepper, garlic powder (1 tsp) and onion powder (1 tsp). I took another person's advice and I dipped the legs into the Ziploc mixture first, then I dipped the legs into a mixture of whisked egg white and 1/4 c. water, and then I dipped the legs again in the Ziploc mixture. This chicken came out absolutely beautiful and all the coating stuck to the legs! It was golden brown and it was the crispiest chicken I have ever eaten. It sounded like we were eating a bunch of tortilla chips! This recipe is fantastick and I would highly recommend it!

Excellent Recipe! Born and raised in the south, you'd think I'd know fried chicken, but I never mastered it until now! thank you!!! The first time I tried this the coating was beautiful but for some reason it was too soggy and not crispy...tonight I tried again...making sure my oil (1/2 Crisco-1/2 Oil) was good and hot and not covering the chicken!!! It was perfect! My husband was asking for more!!! Other tips...the salt bath soak does wonders for removing the blood beforehand...I also use a combination of adobo/soul seasoning/garlic powder/black pepper, and it came out tasting so similar to KFC I was shocked! Beautiful!!!! A+++

Excellent recipe! Instead of just salt and pepper I added Creole seasoning and extra paparika. The other reviews on here were also very helpful! Especially the one about putting the chicken in ice water and salt to get rid of the veins, it really worked, wow! That is a hint I will use for the rest of my life! I also followed other reviewers and let the chicken sit for a few minutes after dredging it in flour and then put it in the flour again right before frying. If you like a thick fried breading, this is the way to do it! Also, to make sure my oil was at 365, because I have a gas stove and no thermometer, I heated up my pan of oil in the oven at 365 and then put it on the stove with a medium flame. I didn't have any flour coming off the chicken as it went into the oil. I waited about 8 minutes before turning the chicken, and then after another 8 minutes I turned it again, so I did turn the chicken a couple of times, but it came out fine. I was just worried about burning it, but it came out GREAT!

Outstanding results. The only change I made was to sprinkle paprika over the floured chicken as my grandmother taught me that paprika is essential to browning meats. I also floured the chicken, laid the pieces on paper towel for about 10 minutes then floured a second time. I do that with all meats as it seems to help keep the flour on the meat.

Used chicken thighs and took the skin off. Left in the coating approximately 30 minutes and then fried in veg oil for 15 minutes - amazing!

If you really want the flour to stick first roll the chicken in flour, then dip in a mixture of whisked egg white with 1/4 cup of water, then roll in flour mix again. I like a little season all salt in the flour. you can really make this recipe your own by adding your favorite spices kinda plain w/out

The chicken came out so delicious the kids started asking for this as their special birthday dinner instead of going to their favorite restaurant.

A really good recipe, i did it and it was superb.... by far the best chicken i ever had... y eso para decir que soy de Latinoamericay aqui tenemos recetas increibles para el pollo, esta receta me llevo a un nuevo nivel XD

Great recipe. For you guys who like the white meat try soaking it over night in sweet milk. Makes it very juicy.

Absolutely fantastic fried chicken! I also added garlic powder to my flour base. Heating the oil to the right temp extremely important. NONE of the flour mixture came off after doing this. LOVE<3, LOVE<3, LOVE<3 this recipe!!

Frying always seemed a labor-intensive process to get unreliable results. That said: This was some easy and tasty chicken. To get flour to stick, I dip the rinsed, dried pieces in a whisked mixture of 1 cup milk and 2 eggs; toss it in a bag of the flour coating and tap off the excess flour; pop it straight into the hot grease and cover the pot quickly. This recipe is a keeper.

this recipe was awesome!! my whole family loved it, my 15 year old son request it weekly!!I dipped my chicken in egg and added some garic powder and a little cayenne pepper. Thanks for a great fried chicken recipe!! Its a keeper!!

As authentic as they come.

In order to keep the flour coating on the chicken, I just beat a couple of egg whites and roll the chix pieces in there before rolling in the flour mixture. The chix came out great. I did add a touch of garlic also, as well as some sea salt and a touch of basil to the flour mixture.

very easy and tasty

This is what makes me such a fan of good old southern cooking! This recipe is excellent as is, and you can add to it as well - It's a very flexible recipe. Depending on who I am cooking for, I might add garlic salt, cajun seasoning, cayenne pepper, and onion salt. No matter what you add though, the chicken comes out nice and crispy on the outside, and juicy and tender on the inside. It took awhile for me to learn, but if you let the oil heat up to the specified tempurature, the coating won't fall off. Another alternative is to use a deep frier. The oil tempurature is most important. Thank you for a wonderful recipe!

I made this last night and it was delicious! As others reviewers suggested, I soaked in ice water with salt for about 15 minutes while I prepared everything else. I also added a few suggested spices. I mixed all of my spices together and rolled the chicken in that before dredging the flour. I used salt, pepper, garlic powder, onion powder, paprika and cayenne pepper (we like it spicy!). Once dredged in flour, I let it rest on a wire rack for about 10 minutes so the flour and spices wouldn't just fry off and stick to the pan. I fried in an electric skillet at 360 and turned it very often (about every 5 minutes). I used only drumsticks because that's what we like. I cooked it 30 minutes and it was spicy, crispy and cooked to perfection. I will definitely be using this recipe from now on. Thank you!

This is the basic way to cook southern fried chicken. Self-rising flour can also be used and you don't need the paprika to have good fried chicken. Back in the day, Crisco shortening was used for delicious fried chicken.

Made this chicken this evening and it was astounding...added the extra spice that most others did and also some cajun seasoning...great chicken, also did the ice bath thing

The only things I do differently is dip the pieces of chicken in a mixture of egg whites & a little milk before I flour them but I repeat that step twice so that they get double breaded and the crispy coating stays on so superbly!

This was my first time ever making fried chicken (no kidding! A 39 year old married 13 years!) and it turned out terrific. Simple ingredients made for gentle flavors that shined through. Paired with a simple salad of butter lettuce and grape tomatoes and smashed Yukon gold potatoes sprinkled with sea salt and butter and viola! a fabulously homey indulgence...

Delicious! I add a bit of garlic powder to the flour for flavor. Easy and tastes great!

I haven't even tried this as I am from the South and grew up eating fried chicken with rice and gravy on the side. I just thought it was funny that it was even posted. Tips for those of you who truly can't make fried chicken. You can use whatever portion of the chicken you desire. Also, I season my meat directly with seasoning salt, black pepper and sometimes add garlic salt. Depends on how I feel. Then add the flour last. Also, as someone stated about cooking it on high. Don't. You will end up with burned chicken on the outside and not done internally. Hint: Chicken will float to the top when done. You will notice this when using a deep fryer. Even in a regular skillet. Not so much a chicken breast though. This recipe just seems very bland and I wouldn't bother trying it without of course making some changes.

I made this exactly as printed and this was sooo very good! My husband loved it too!

My Boyfriend was impressed with how well the breading stayed put. Delicious and easy. I followed everyone's tips (ice bath, shaking chicken with flour in a paper bag). Next time I'll add lots more spice.

Very authentic fried chicken recipe! Definately came from a true southerner!

This was really good. Fried Chicken was something I could never seem to get right, however it worked like a charm! I used bone-in chicken breast and put the flour into a plastic bag, then added the chicken and shook it all around. I also added season salt to the flour. My hubby loved it! thanks Cindy!

Trick to keeping skin is to properly heat the skillet before you put chicken in. I would say at least 10 min. on the stove. And then you must sear the chicken for 5-10 minutes. I then cover and simmer for 25 min. (turning once).

AWESOME Chicken - thanks Cindy!!! We absolutely loved this. I took the advice of other readers and added 1 tsp garlic powder, 1 tsp onion powder and 1 tsp ground red pepper (cayenne), and it made an AWESOME addition. Also, I did soak the chicken in ice cold water for 20 minutes and it worked!... there were NO veins near the bone. Thanks for the advice - we will definitely be making this again!

Delicious!! Exactly what I was hoping for! I used chicken legs for my kids and shortened the cook time to 5 minutes to brown first, then turn, then cooked covered for 15 minutes.I did add some dried mustard with the salt and pepper and it was great! The kids ate them all!! Will cook again!

This is a great basic recipe. I found marinating the chicken overnight gives it much more flavour. In my blender I mix fresh garlic, green onions, fresh thyme, salt and pepper, coat the "skinned" chicken and let it sit for at least 5 hours. The other trick I use for keeping the flour on is to add some bacon fat to the oil.

Delicious! My husband won't stop bugging me to make this more--but thanks anyway!

This is the way my mom has made it for 50 years. She uses a lot more paprika.

Great simple fried chicken recipe. I would add one major tip for keeping the flour on the chicken during frying. In a medium sized bowl, mix one beaten egg and a half a cup of milk. Dip the chicken pieces in this mixture before rolling or shaking them in flour. Let floured chicken sit for about 5 minutes before frying.

this is basic recipe very good try adding paprika garlic powder onion powder oragino cayane pepper salt and pepper to flour and bone in skin on is the best for flavor cook in cast iron skillet OMG

Great recipe, and this is one you can and should alter to fit your tastes! I made changes, but the overall this is a no fail recipe! I added garlic powder, paprika and a little cayenne. I soaked my chicken over night in buttermilk, and also added the spices to the flour. I took them from the buttermilk to the flour, to the buttermilk and flour again. I let it soak in (in the fridge) while I heatd the oil, this helps the coating stick. The best fried chicken ever.

Very good. My family has used this recipe for years. The only thing that they have done differently is bathe/marinate(?) the chicken in buttermilk first and then add some garlic powder and onion powder to the flour mixture. Fried chicken, potato salad and chocolate pie sure bring back memories from a many Sunday dinner at my Grandmother's. She always fried hers in a cast iron skillet....mmmm...

Recipe turned out great, even my fussy kids liked it; my daughter said it was like KFC! I put chicken in iced water for 20 minutes as suggested by others. Also just mixed flour, salt, pepper and paprika together. A hit for sure.

Very flavorful. Turned out really well. I always soak my chicken overnight for added tenderness. I combined all dry ingredients, including flour with seasonings. Very tender and moist.

Very good recipe. We add garlic, onion powder and some cayenne pepper.

Easy and turned out perfect when made exactly as directed. Everyone in the house LOVED it!

Its good fried chicken, cant go wrong here!

This recipe is awesome. I have never made fried chicken before...I was so worried it would come out raw...not a risk I wanted to take. This recipe is easy to make and it tastes great. I did add a few things to mine based on suggestions....1/2 tsp baking powder, 1 1/2 tsp corn starch(these help it to be extra crispy), I also measured my salt and pepper which ended up being 1 tsp each. As each batch finished cooking I placed it in the oven on a paper towel lined cookie sheet at 350 degrees to keep it warm until time to serve. Thanks for the great recipe!

This fried chicken recipes was a huge hit with my whole family and it was so simple! Thank you!

Very easy recipe to follow. My dad went to costco and bought a HUGE package of chicken legs that needed to be used up. The whole family wanted fried chicken - which of course I had no idea how to cook. I used this recipe as a guideline, but took tips from other people who reviewed the recipe before me and soaked the legs in salty ice water for a half hour before cooking. This really helps "hide" the veins that pop out as you get close to the bone. But the secret I learned (on my last batch, of course) was not to cook the chicken on high heat. The outside will burn and the inside will remain a little bloody. Cooking it on medium heat will give you crispy, and completely cooked chicken. Over all it was yummy. Will definatley do it again!

Family loved.

Great chicken. Made it using the basic recipe. Just soaked the chicken breasts in salted ice water, used my iron skillet on med heat and presto...wonderful dish.

Wow! Great Southern Fried Chicken! I soaked Koser Chicken pieces in Buttermilk for an hour, dreged it in the seasoned flour, dipped it in beaten eggs and again in flour. fried it in a cast iron skillet (my favorite kitchen toy!) and removed it to the oven while I fixed mash potatoes and green beans. This is the best fried chicken ever! Myhusband looked at it while I was cooking and said,"That looks crispy!" Had no problem with the coating falling off. Just don't crowd the pan and make sure your oil i hot when you start frying. No grease either, Amazing!

Great! I tried frying as well as baking. Both came out very good, but I think I prefer the Baked one. 30 min at 375 degrees, turning a few times to get both sides nice and crispy. transferred the chicken onto clean foil so it wouldn't soggy on one side sitting in grease and continued baking. Added 2 teaspoons of cayenne pepper; 1 teaspoon of crushed red pepper (ground up a little more in my magic bullet); 1 teaspoon of garlic powder; 1 teaspoon of onion powder; about 10 saltines crushed. shook everything up in a large zip loc. Also, I Very LIGHTly coated the chicken with egg yolk before putting in a zip loc... I might try adding potato flakes next time.

Absolutely delicious!I just finished supper and had rave reviews from my family.This was my first time making fried chicken and it came out beautiful.I never knew how easy it was!I did like some other reviewers said and dipped it in the flour mixture and then dipped it in beaten egg with a little milk,and then back in the flour mixture.(I also added garlic powder,onion salt and savory to the flour mixture.)It came out perfect.I cooked it longer though on medium until it was golden brown and floating in the oil.Chicken will always float when cooked.Thank you for the recipe.I will definitely make again!

This has now become a staple in our household. Perfect fried chicken with minimal effort.

Amazing! My South Carolina mama would be proud! "Bleed" the chicken first as directed with icy salt water first. Dont forget to pat it dry, then flour, egg wash and flour again. The other thing my mama taught me which I don't think was mentioned: NEVER turn chicken more than once.

Very good. I did add a little garlic powder and onion powder to the flour.

Very good !!! I DOUBLE-BREADED & ADDED " EMERIL'S " ORIGINAL SEASONING TO THE FLOUR...THE FAMILY LOVED IT !!!

First time frying chicken and noone could tell! Got raves and everyone asked for seconds! Thanks :)

Yum. I too used a deep frier, and added garlic & onion powders. I floured it, got distracted for about 15 min, then floured it again because the flour sorta soaked into the chicken, and I had no problem with it not sticking....which is usually my problem as well. Very crispy, not only on the legs, but on the 2 boneless skinless breasts as well. Thanks Cindy!

Works great with boneless/skinless chicken breast too --!!

Great fried chicken! I did the salt and ice water thing, patted dry, added a bit more seasoning to the flour, sprinkled salt, cracked pepper, and paprika on chicken before dredging in flour, let it sit on wax paper 10 minutes, then re-floured just before frying. CAST IRON SKILLET! No egg wash necessary, and recipe does NOT call for it. Do cover the skillet, and oil MUST be hot enough. Used medium high flame. Fried 10 minutes on each side, turning only once, so 20 minutes total. Juicy, flavorful, not greasy -- just like my momma used to make!

To the generations of Alabama cooks who passed this recipe and Cindy Thank You , I rarely eat fried chicken but your recipe made me try it and it is the Best Fried Chicken I've ever had, even my dog went bananas over it. Easy and finger licking good.

My first successful fried chicken, thankyou for the recipe and all of the additional tips from other reviewers. But I have a (probably dum) question. I am quite frugal and hate throwing away all of that vegetable oil. Can it be strained then saved for another fry or do I just throw it away?

This is a classic method for frying chicken. I brined my chicken in iced saltwater for about an hour before using. I added a teaspoonful of an italian herb mixture (containing marjoram, thyme, rosemary, savory, sage, oregano and basil)and about a teaspoonful of onion and garlic powders to the flour with the salt and pepper. I omitted the paprika and added a pinch of seasoning salt and cayenne instead. I shook my chicken in the flour mixture in a heavy paper bag and fried it in an electric frying pan with a lid and used 1/2 shortening and 1/2 corn oil. I cooked the dark meat first then cooked the breasts in a second batch alone. My family loved this! The smell in my house was to die for. With the herbs I added there was a KFC kind of taste to it without the chicken being overcome with breading. Best chicken I have made in a very long time! I can't wait for lunch tomorrow!

Good fried chicken! I took advice of others and added some onion powder and garlic powder and the taste was great! Not sure what I did wrong but the coating didn't stay on through frying as well as I would have liked, but the taste of the delicious seasoning permeated the chicken anyway. Everybody enjoyed. Thanks for recipe!

I have experimented with this southern fried chicken recipe many times before, however i have found that using 2 cups of all purpose four, divided is best. With one cup, mix the seasonings, and leave the other cup alone. In a seperate bowl mix an 8oz can of evaporated milk with 1tsp of salt, and 2 tablespoons of tobasco sauce. First roll the chicken in the plain flour, then the cream mixture, then in the spiced flour before frying in oil until brown and crispy. It has now became a family favorite.

This is the best homestyle fried chicken I have ever tasted! The key to prevent the flour from falling off the chicken is to make sure the oil is really nice and hot before you place the chicken in it. So crunchy and tasty...it was great. Thank you!

Next time I will use less oil and just brown it without a lid then add a little water and cover it to finish it. This is the way my Mom makes it and it stays so moist and yummy!

All I have to say is.... YUM!

Great. I made it first and couldn't get them crunchy the way I wanted. My husband tried some using ALOT of coating and they were perfect.

De-lish!!! This was my first time fixing fried chicken. I'm happy to say turned out great. As other users suggested I did a whole egg wash first and spiced up the batter quite a bit more than the recipe called for. I added Lawry's seasoned salt, garlic and onion powder and freshly ground pepper. I also added a little pre-seasoned corn meal for an extra crunch. Thanks for a great dinner!

cookingood wanted to know how to keep the flour on the chicken. My sister-in-law told me a long time ago when BBQ'ing, or frying chicken that your should always boil the chicken for about six minutes in a pot of water. Then let the chicken drain and coat it with salt, pepper, paprika, and other seasonings of choice. Once the seasonings are sprinkled all over the chicken, dip the chicken in seasoned flour. Add about a half inch or inch of shortening to the frying pan, heating the oil until it is good and hot. Add the chicken to the oil and fry it for about 20-25 minutes, turning the chicken every two minutes until the chicken is crisp on the outside. Remove the chicken and let it drain and cool on paper towel. When BBQ'ing, boil the chicken, drain, and cook it on the BBQ grill for 15-20 minutes, adding BBQ sauce during the last five minutes. Chicken will always come out perfect and disappear quicker than you can blink your eyes. Good eating.

I was craving fried chicken and thought to look up a recipe. This was AWESOME. My husband and kids are not great chicken lovers but they demolished this. added just tad of ground red pepper to hubbies chicken and he thought it was superb.

Absolutely the BEST that I have ever made! One of the key steps in the flouring, is to do it twice; once before you fry, and then after letting the CRISCO come to temperature, (about ten minutes or so), flour it a SECOND time just before you put it in the frying pan. The time per side ( fifteen minutes) was PERFECT! It came out crisp on the outside, moist and tender on the inside. Thank you for sharing this.

We thought these were great! I cut the chicken into strips to make chicken fingers so they were easy for my toddler to eat. We deep fried them and served them with homemade french fries. Yum!

I have made a very similar recipe from my Texas Dad for many, many years. My only little update is that I add ground thyme and sage to the flour. I also make the cream gravy but use evporated skim milk to keep it little healthier!

Great fried chicken!!! As far as keeping the flour coating on the chicken I always use an egg wash to keep batters on.

I grew up with this recipe as a kid. The only thing i would suggest is to dip the chicken in a milk/egg batter before the flour mixture. This helps the batter stick and gives you a thicker coating. Can't go wrong with this one!

Not much flavor in the basic recipe, but with garlic powder, onion powder, more paprika, a pinch of this, a dash of that... It took 3 tries, but by the 4th chicken leg, it was perfect!

my family loved 'em

fabulous. after the first 2 times, i started seasoning the raw chicken w/garlic powder and S&P b4 dredging in the seasoned flour. i also now put cheyenne pepper in the flour because my mam likes it SPICY. and that's how he likes his fried chicken too.

I brined the chicken like other reviewers suggested and it turned out pretty tasty. The only thing is, it turned out a little dry, not sure why.

THANK YOU SO MUCH FOR THIS!!! I was always afraid to cover chicken when it was frying, and finally DARED to try it!! WOW!! DELIS!! Someone asked how to keep crust on the chicken--DON'T try to move it until the 10 minutes is up.

Hubby won't stop talking about it!

This was an easy reciepe, even for someone like me who doesn't cook.

This was a very good recipe. I used half flour and half Bisquick. I used the solid Crisco. I also added onion and garlic salt. It turned out very crispy.It is a keeper. Thanks.

Made this recipe...added 1 tsp. cayenne pepper. It tasted wonderful...My kids loved it. Will add to our favorite family recipes.

my family loved this chicken, I did a few changes as other before me, did a egg wash, add garlic powder onion, and left it in salt and water for some time before frying. I used a electrical fryer, it was fabulous

Real good ! It's not the best but it's very wasy . Next time I will dip in a milk and egg mix ( 1 for 1 ) before covering with flour . And maybe adding more of the spices .