Comments

• 

  Leah

  This was very tasty, but the oil was significant. I have a family of 6, so I heated the oven to 350 and let the post-fryed chicken sit in the oven afterward to keep it warm and to finish cooking it. It turned out nicely. Everyone enjoyed the meal! Just wish there was a way to have less oil.

  about 1 year ago
• 

  Anonymous

  great

  about 1 year ago
• 

  Tonia

  Easy and delicious.

  12 months ago
• 

  Julie

  I love that this recipe finally helped me understand what I was doing wrong when coating the chicken. You put it in the flour mix FIRST, then egg/milk, then back in the flour! Yay! My coating actually stayed on!! I also really and truly appreciated that this recipe put the amount of flour and amount of seasonings in the flour so I could get a good ratio. The only thing I would change is that the flour DEFINITELY needed more salt. I used regular salt, not kosher or sea salt, so that was not the problem. Next time, I intend to increase the amount of salt to 1 teaspoon and if that isn't enough, I can increase it next time. After I work out the salt, I may consider slightly (maybe 1/2 tsp) increasing the paprika for a little heat!

  12 months ago
• 

  Kristen

  i added a little season all to the batter and this turned out fantastic! I was pleasantly surprised

  10 months ago
• 

  Julie

  I already commented once on this recipe and and noted that the salt level was way too low and I wanted to add that I did try this recipe with more salt and it made a HUGE difference. I almost wonder if the original recipe wasn't entered correctly! Anyhow, instead of only 1/2 tsp salt, I used 1 tsp regular salt, and 1 tsp seasoned salt and it was just absolutely perfect and delicious! I also only use 1/2 to 2/3 of an inch of oil instead of a full inch. Basically the oil should be about halfway up the side of the chicken (or just a TAD more), so you can adjust the amount of oil to how thick the chicken is. I kept the head on medium-high the entire time also, and it was just fine. I cooked mine for about 7 minutes on the first side, then about 5-6 minutes on the second side. I also want to add that the longer you let the chicken sit in the flour mixture, the more batter will adhere to the chicken. I do use the trick of letting the chicken sit for 5 minutes (or more if you are busy and don't get to it right away) after you've coated it in the dry mixture before putting it in the pan to fry. Thank you so much for this recipe which helped me learn how to make truly delicious fried chicken with a perfectly seasoned batter that says on! I hope you all can benefit from tips I've added too. :)

  9 months ago