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I made this on 12/17/08 for mine and my SO's dinner.Instead of using a frying chicken, I used the same weight of boneless skinless chicken breasts.Other than that, I followed the recipe pretty much as written.Since I used the boneless chicken, Step 1 was skipped.After doing Steps #3 and #4 I fried a small piece of the chicken to see if the seasonings needed to be adjusted.And I did adjust the seasonings as follows,I added 1/2 teaspoon more of the Old Bay Seasoning, and added about 1/2 teaspoon more of ground black pepper. And I left the amount of oregano the same. Since the type of chicken was changed,the step about placing it in the oven was skipped.This recipe was served with corn and mashed potatoes. And in the South, there's an unwritten law when you have fried chicken and mashed potatoes you have to have gravy with it. :)So I took some of the chicken "drippings" and some of the seasoned flour and made a gravy to serve over the potatoes. And I have to tell you, my SO and I both enjoyed the flavor of the this recipe.This will be made again. Thanks for taking the time to post this recipe and, "Keep Smiling :)"
We loved this one! Crispy on the outside and succulent and tender on the inside. Outstanding recipe for taste, texture and appearance!
I've never fried chix before and this was a great introduction. I did not bake the chix after, I microwaved it for 5 min. (about 3 pieces per batch). Same results and not as hot in the kitchen. I will try it next time, with the hot sauce marinade. I like a spicier chix and I think that will do the trick - maybe more Old Bay, too. Thaks for the posting, good stuff!!
This was really, really good. The only instruction I deviated on was before step 2, where I soaked the chicken in buttermilk and 1/4 cup of hot sauce for a few hours before I dried them off and dredged them. Other than that I followed it to the letter. Baking the pieces after being fried solved a big issue with me and fried chicken...over cooked on the outside, raw on the inside. Thanks for a great recipe. This is definately one of my keepers.
Crisco is the key, yes! thank you for posting.
Great Chicken. Thanks for the easy step by step instructions.