Cut down on the salt and it's not to bad...Good flavor.
Gay--what a fabulous way to fry chicken! My husband really does any frying that we may do, and he LOVED this method. We soaked boneless chicken in buttermilk for 24 hours, then drained, and cut into strips, about chicken tender-size. I didn't have any paprika left, so we instead of using the spices suggested, we improvised by shaking the strips in a ziploc bag with some emerils essence that I had mixed up earlier. Doing this first, THEN dredging in flour is so perfect. I was saying, "Why didn't we ever think of doing it this way?" Anyway, since it was boneless, they cooked up very quickly, and were flavorful, tender, and very juicy. This is the only way he'll fry chicken anymore. Thanks for a perfect recipe, Gay!
This recipe produces beautiful chicken, no question, and it was enjoyed by my family and guests, but there is something about fried chicken prepared with buttermilk that is just not my cup of tea. I make fried chicken just about every week, so I've tried many recipes and I prefer a crust that is lightly crispy. That is just my preference, however, so for all you out there that like the heavier crust, this is an excellent recipe. I made this recipe with less salt and without garlic powder, but with a touch of onion powder as I think garlic powder tastes funny on traditional fried chicken. Thanks for such pretty and tasty chicken!
Great fried chicken. The only thing I did differently was to cover the skillet to begin with. Then when I turn the chicken over, I leave the cover off so that the browned crust doesn't get steamed.
Way too salty. It was tasty but I make other chicken dishes that are better and not fried in tons of vegetable oil!
I wrote a review and it has not appeared..... anyway, this is good.
This produced the most amazing crust. I brined my chicken in a buttermilk, herb and hot sauce brine, then dredged in flour, egg wash and flour again. I wanted to take a picture, but the gorgeous chicken was inhaled by my guests before I had a chance.
This made some great tasting fried chicken! I especially loved the seasoning, which doesn't get lost in the flour, but trapped just underneath the crust! I did add a little hot sauce to my buttermilk soak, as we love hot and spicy. I think that next time, I'll double-dip, for a little more crust. I'm on a quest for awesome fried chicken and this will surely go into 'my favorites' cookbook! Thanks for sharing Alton's recipe, Gay Gilmore!
Easy process, crunchy, but too much salt. I'll try it again but cut the salt in half.
Juicy, tangy and well-spiced, even when we reduced the cayenne. I was kitchen-testing skillets and cooked in three different skillets, so agree with the reviewer who said it took much longer than 10-12 minutes per side. Mine was more like 17 to 20 per side to reach 160, the new recommended temp for poultry.