3 Reviews

This recipe produced a very tender and flavorful chicken, but the crust was just too much. I honestly thought we would like this. It was very crispy - actually, it was just too crispy! This chicken was more like a breaded chicken, I'm not sure how to explain this, but the crust was very dense. I really like the idea and I liked the flavor. I will try this again, but I will only dip the chicken in the buttermilk and flour once instead of twice. Thanks, Mark!

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Denise! May 23, 2003

I made this recipe on 2/22/10 for mine and SO's dinner. Instead of using a frying chicken,some boneless skinless chicken breasts were used. I mixed the marinade ingredients according to the directions and due to the shortage of time, the chicken was only marinated for about 1 1/2 hours. Since I was using boneless chicken, the amount of flour was cut down to 2 cups. The amount of salt was cut down to 1/2 tablespoon, and the rest of the breading ingredients remained the same. Other than using boneless chicken,cutting back on the salt and decreasing the amount of flour the prepping part of the chicken remained the same. Since I was using the different type of chicken, the amount of peanut oil was reduced to 1 1/2 cups. This recipe was served with lima beans and Real Homemade Mashed Potatoes. You can't serve mashed potatoes and fried chicken without making gravy, so a bit of the leftover flour was used to make some really good gravy. In my life time I've eaten more than my fair share of fried chicken and I must tell you, this was some of the best I've ever eaten. This will be made again. Thank you for taking the time to post this recipe and, " Keep Smiling :) "

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Chef shapeweaver � February 23, 2010

I tried this receipe last Sunday and the chicken was awesome. THe crust was crunchy and the chicken very tender. I will definitely use this receipe again.

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achieve30 February 18, 2009
Double Dipped Fried Chicken