Double Fry Hunan Beef Recipe Crispy
Sort by: Most Helpful
Most Helpful Most Positive Least Positive Newest
09/27/2003
5++ star rating for this one, Elaine! Your techinque works wonderfully. This plus some tried and true ways, give the most perfect fried chicken every time. Correct oil temp is necessary, about 375, and it takes a while to get that hot. I also brine (soak in salted water) any chicken I prepare and this assures moistness no matter what the cooking method. I have tried many seasoning combos, depending on the mood, and they all are super, as long as you follow Elaine's way of preparation. Simply the best fried chicken I've ever made!
01/18/2007
I used boneless filets and cut it into strips. I usually coat my chicken in eggs before flouring them but the buttermilk worked 100 times better. The chicken was more tender and moist than it normally is when I fry chicken. Great prep instructions. I also found that I can freeze the chicken after it is coated in the flour. So, I can just pull it out of the freezer the next time I want to make some and it will be a lil' quicker. And for a fun variation, every now and again I add garlic powder and dried parmesan to my flour mixture. Then after I fry up my strips, I throw them on top of some pasta with marinara sauce and top with fresh mozzarella and parmesan cheeses to make a quick and easy chicken parmesana! My family loves it and I can't get rid of my friends when I make it. There is never, never, never any leftovers!
01/06/2013
This is my recipe and I'm flabbergasted with the wonderful reviews!! Thank you all so much! I haven't been able to edit the recipe, but would like to add that you can add any seasonings you like, it's all personal preference. I didn't include a lot of spices because everyone has their own preference. Please don't complain about it being bland if you don't add your own spices, thanks. The recipe is more about technique than anything else.
05/24/2010
OMG! I never grew up eating fried chicken and after trying this recipe I feel deprived as a child! My husband had been asking for fried chicken for a while and I wanted it to be perfect. Having never made this before I read through a bunch of recipes but obviously knew that fried chicken has to be moist on the inside and the breading has to be thick enough to stand up to the frying process so it can be crunchy on the outside. So, I began with a marinade. I put the cut up chicken in a glass bowl and filled it with enough buttermilk to cover plus a couple dashes of tabasco. I turned the chicken a few times during 6 hours. I drained the chicken in a colander and patted it dry then breaded it in the flour. For the flour mixture I used 3 cups flour, 1 Tbsp. garlic powder, 1 Tbsp. onion powder, 2 tsp. paprika, 1 tsp. salt. 1 tsp. pepper. I then follwed the steps outlined in this recipe. We used an electric fryer so our cooking time was a bit less than 30 minutes. You have to watch your chicken closely. I don't know which I like better - fried chicken that's fresh out of the frier warm or cold out of the fridge the next day. Either way, I'm hooked! Thanks for a wonderful recipe that definitely makes "Crispy Fried Chicken"!
07/03/2002
I rarely give a recipe an overall rating of five stars. This one deserved every one of the stars. This was a true winner, and I couldn't believe how crispy and juicy it was! I used poultry seasoning, lots of paprika, and some garlic powder to season the flour. I know a recipe is good when my family devours the dish and asks when the next batch will be ready. Even my 3 year old niece ate two pieces! Thank you *SO* much for sharing this recipe.
08/17/2003
the fried chicken turned out to be deliciously crispy even though i made a few alternation. i substituted buttermilk with sour milk (made from 1 cup of milk mixed with 1 tablespoon of lemon juice) as i couldn't find any in the supermart in our country. Marinated the chicken for few hours with little salt, pepper & paprika. i only cover the chicken for 10 mins (for a batch of 8 thighs). there's none left to test whether chicken still remain crispy when left overnight
04/06/2011
Great simple recipe, but i did add some changes well prep steps and tips not flavour wise. I soaked the chicken in cold ice water for 30 minutes (helps all the blood out of the meat)then soaked in room temp water with dissolved sea salt for another 30 minutes or so. Then soaked over night in the butter milk. Makes my chicken super tender and tastey. I like a really thick coat of bread so i double dip. When frying i add a stalk of celery to the oil, it deepens the color of the fried chicken without needing to overcook it. I also dont use paper towels, i recomend letting the chicken drip on a wire rack, the paper towel although it soaks some of the oil the chicken tends to reabsorb the oil making it soggy! Comes out perfect, with a side of gravy and mashed potatoes what more could you ask for!!
03/21/2003
Thank you, thank you, thank you!!! I've tried (emphasis on "tried"!) to make fried chicken in the past and it's always come out all burned and crisped on the outside and still pink in the middle, then I'd try to fix it by nuking it, and ended up having it soggy and uncooked. But the tips and recipe were both perfect! All I did was add garlic (garlic fiends here) and paprika then followed recipe to a tee and received perfectly done fried chicken! Woohoo! It tasted awesome and looked super! Hubby and I loved it and chowed down big time! Yum!
08/25/2003
I am eating the leftovers right now and this chicken is even better cold! I have been making fried chicken for 10+ years and I have never been able to perfect the technique until now! I added garlic powder to my chicken after dipping in the flour and dipped my hubby's in Texas Pete hot sauce (mixed in with the buttermilk) because he likes it hot. I am a southern girl so I take my fried chicken seriously! So good with gravy too! Thanks so much Elaine!!
01/16/2003
Incredibly good! I also add a little garlic powder and some seasoning salt in with the flour mixture. This is a wonderful recipe, stays crispy even after being in the fridge-when there are leftovers! Easy and delicious recipe, thanks for sharing.
03/15/2005
This was the most moist fried chicken I've ever made! The method is what I needed to learn. I double dipped the pieces so it took a while for the coating to get to the right texture. The next time I might try using a cracker crumb coating for a different texture although good old flour is the favorite standby.
04/15/2009
This is a fabulous easy recipe. I didn't have buttermilk so I put 2tblspn of white vinegar in a pyrex measuring cup and then added milk until it got to the 2 cup line. Let sit for 5 minutes. Voila ! You have buttermilk. I added the tiny chicken bites into the buttermilk and then threw them in a ziploc bag with the flour and spices. Shook. I then put them on a tray. To hasten the pasty like consistency that you need in order for them to crisp nicely, I wet about 2 clean paper towels wrung them and laid them on top on the chicken. I then laid a clean kitchen cloth on top of that. It took about 10-15 minutes for the chicken to be ready to be fried. I made sure my oil was nice and hot. I fried about half the batch. On the remaining batch I sprinkled cayenne pepper. I had regular popcorn chicken for the kids and buffalo ones for the adults. I love this recipe. The chicken always comes out juicy and delicious and it's white meat ! I can't even imagine how good it would be with chicken on the bone. I will always be using this recipe to fry my chicken. My kids love it cut into small pieces. I also may try leaving the chicken in the buttermilk overnight. I heard it's suppose to make it even juicier ! Thanks for sharing !
07/21/2011
Certainly this chicken lives up to it's name... it definitely IS crispy! I read all the reviews and decided to not only brine it first, but then rinsed and soaked in a buttermilk/tabasco mixture for several hours. Added garlic powder, lemon pepper and Old Bay to the seasonings but I have to say... this chicken, although crispy yet moist, tasted like fried grease. No flavor to speak of. Will continue my search for a good recipe... although this was better cold, I will not adhere to the recipe again. I know it's not the popular opinion, but I think this recipe would definitely benefit from adding MSG (Accent). Three stars for the excellent method, though!
08/20/2011
I love this recipe!! It has been in the family over 100 years! This is the same way my grandmother use to make hers, and I now make mine. The only difference is--after frying, we put the chicken immediately in a 275 oven on a rack over a cookie sheet uncovered. Lets the grease drip off and it stays warm and moist.
03/10/2011
Amazing, amazing recipe. I never thought I could fry things until now! I learned something, too. Cast iron is THE way to go. My chicken would not fit in one pan, so I had a high-quality steel pan next to my cast iron. The chicken skin stuck to the steel, and the color never deepened beyond a light golden brown. The cast iron got a beautiful color, and almost nothing stuck to the bottom. Even though the flames were equal, the cast iron just got so much hotter. Excellent recipes, excellent tips!
05/05/2010
I DID IT!!! i successfully made fried chicken, and it was what it should be - crispy and tasty on the outside, and moist on the inside! As it seems to be the case in good recipes, this recipe uses a few ingredients, and then tells you about the method. That was the difference. I used only chicken legs, just to try it out, and next time I will try using the whole chicken since it went so well. I added a little garlic and onion powder to the flour/salt/pepper/paprika mixture, and i was generous with the paprika. Definitely need to use a cast iron pot/skillet. My vegetable oil was too hot the first time, and my first batch got browner than I would have liked. i lowered the heat, and the rest came out perfect. I drained on a drying rack as suggested instead of paper towels, and kept it warm on a baking sheet in a 225 oven with the door cracked. Its amazing how much heat the fried chicken retains. The key here is really to let the chicken rest (I used a damp paper towel to put over the chicken, and a dish towel on top of that) before frying it, and letting that pasty consistency come thru. I believe that is the method that makes this recipe a winner. Thank you so much, I can check off one more thing on my bucket list - successfully frying chicken ;)
05/01/2007
I read reviewes "followed recipe to a T" but this was hard to do as the instructions were not detailed. What does "hot" mean? Another post stated 375 degrees, should it stay at 375 during the "crisping" stage and when one should turn it "down" as instructed, what temp should THAT be? I used 375 to crisp and down to about 300-325 to cook, not knowing what else to do. I cooked first batch for "30 mins" and the chicken was DRY. I took another post's advice to brine it for a bit first. Didn't help much. However, I can't deny that this chicken WAS crispy. I was hoping it would be a thicker crust. Maybe if I double dipped it, buttermilk+flour+buttermilk+flour. I think this recipe would be more user friendly if the author would suggest cooking temperatures and types of chicken. Some pieces may take longer than others. For a novice chicken fryer like me, more detailed instruction would help a lot. Also, I seasoned my flour a lot. If you can get your cooking times right, this could be a dandy recipe. The crust was very crisp and tasty. I would try it again and after "crisping" it, I would cook it about 15 mins the next time instead of 30, maybe then I'll have juicy chicken.
04/14/2012
So...I decided to modify this recipe a little, to make it a little more "healthy." First off, I used boneless skinless chicken breasts. I let them sit in the buttermilk about 15-20 min before putting them in the flour mixture. Next, I pan fried them in about 1/2 cup of veg oil. I fried each side until golden brown, then finished them off in the oven (on top of a rack) for about 25 min at 350 degrees. So delicious!! I topped them with a little bit of country gravy, omg!!!
11/18/2004
I used chicken breast . This recipe was absolutely awesome. My husband and I ate every bit . No Leftovers , it was way too good!
07/17/2009
This is exactly the way I have been frying my chicken for the past 40 years and it always turns out perfect. I use a little more seasoning - Morton's Natures Seasons is a perfect all-purpose mixture to use instead of salt and pepper - it's just important to use enough salt. Sometimes I drain the freshly fried chicken on a rack set over a cookie sheet instead of paper towels if I am frying a lot of pieces. What makes this work is letting the flour coating rest long enough to form a paste, which seals in the hot oil and forms a barrier to prevent greasiness and hold the juices in. It's great to hear from someone else who does it this way.
05/24/2008
It is so true...dipping the chicken in buttermilk (I let mine sit in it overnight in fridge)coating it with the flour and LET IT SIT FOR ABOUT 15-20 MIN. ON WAX PAPER and you end up with wonderfully crisp fried chicken...also, MAKE SURE YOUR OIL IS HOT, if it isn't then it is guaranteed your coating will stick to pan and come off when you turn the chicken pieces.
01/12/2013
There are a few recipes that I cook to give my wife a break in the kitchen and this is one of the best. I have been using this recipe for a year and a half. The first few times that I made it I made it as the recipe is listed, it is the only way to honestly review any recipe. I have tweaked it for flavor only but not the prep method. For added flavor I brine the cut-up chicken at 1-2 hr in 1/4 cup salt, 1 teaspoon of Garlic salt, onion powder fill with water to cover the chicken. I use 3 cups of all purpose 2 tsp garlic powder 2 tsp garlic salt 1 tbs onion powder 1 tsp paprika 2 tsp salt 1 tsp pepper. I follow the steps in this recipe but I use an electric fryer that takes 15-20 per batch until it reaches 160 on an instant read thermometer. My wife and 5 children love this chicken and if I want any of this for cold chicken I must make it specifically for that purpose. We love it for a picnic lunch. Thank you so much for sharing this technique.
09/19/2007
Can I double the 5 stars to 10? AWESOME recipe. Thank you; I can now get the chicken crispy!!!! I brine soaked the chicken for about 2 hours and then followed the directions to the T except for some spice tweeking(onion & garlic powder and a dash of cayenne for kick). Just let say all thats left is memories. One word of WARNING however; don't attempt this recipe unless you have the time to devote to it because I think if you try to hurry it along you'll be disappointed with the results.
07/08/2011
Delicious. Remember to brine the chicken the night before. So juicy...
09/12/2013
My family LOVED this chicken!! First time mine has ever turned out crispy with the coating actually sticking to the chicken. I am so glad I found this recipe!! Thank you!! For those who are wondering, it takes at least 30 minutes for the flour to turn to a paste.
05/18/2009
This was pretty good, definitly crispy! I still think the recipe could use some tweaking as it was a bit bland. I fried my drumsticks in my deep fryer @ 375 degrees for about 14 min and they were done perfectly. :)
06/06/2013
I might be biased, because Elaine O. is my mom! But I made this chicken myself the other night, and it was totally outstanding. It blew everyone away. I used slightly more flour than the recipe called for just to ensure a really good coating. It came out nice and crispy. If you like it even EXTRA crispy, I have a trick that I learned from Chinese cooking that you can also use here. Prepare the recipe as directed. Then, let the chicken and the oil cool for about 10 min. Then, bring the oil back up to very hot and re-fry each piece quickly, only for about 5-10 seconds tops. When they cool again, they'll be super crispy. My other optional tip is to let the chicken marinate for a while (30-120 min) in buttermilk first for added moistness and flavor to the meat. Try this recipe...it's the best buttermilk fried chicken you'll find!!
01/04/2013
This is a great recipe! This chicken is just like this Alabama boy grew up eating from time to time. Veggie oil works good, but you need to try this recipe with Crisco.. try it. Justed to come back and say a few things about this recipe. 1. Elaine's method is spot on. It just works. The batter doesn't fall off the chicken when turned in the skillet and it browns nicely. Popeye's or the Colonel doesn't have anything on this recipe - the chicken is twice as tender as theirs. 2. I wanted a spicier version for myself. so I have been playing with the batter a bit. First thing I did was add about a 1/4 cup of Franks or Tabasco to the buttermilk and mixed it well prior to soaking the chicken. I let the chicken marinate for 6 hours before battering with the flour+seasonings - that gave it a little more spice. 3. Next thing I tried was was give the chicken a dry rub using "Southern Flavor" Cajun seasoning then allowing the chicken to sit in the fridge for about 18 hours prior to soaking the chicken in the buttermilk/hot sauce mixture - A little more spicy. That's what I love about Allrecipes - you get so many ideas and it's easy to share/take as needed. Thanks Elaine
01/20/2012
Used my deep fryer and followed recipe for first batch for 13-15 minutes. To avoid second batch from being soggy, I made sure to bring oil temp back up to high before submerging second round. first couple pieces were awesome crispy wise but a bit bland so I quickly added some seasoning salt while still hot and cooling. Next round was garlic salt and seasoning salt sprinkled on and then rubbed in with the wax paper and deep fried. I liked the second batch better, salt added before frying.The crispiness wasn't as flaky I think because they were sitting for an extra 25 minutes before cooking and had a much more soaked into skin look on the wax paper. 15-20 minutes is not quite long enough for sitting/covered on wax paper time. I also added 4 minutes more cooking wise on the 2nd batch. I will now use this as my base recipe from now on. The taste gets better the next day too..
06/02/2011
I followed the recipe and skinned the chicken pieces. I had too much flour even for a 5# chicken but the coating turned out wonderfully, according to my husband (I don't eat meat) and he wants me to make this our standard recipe. I fried the pieces in canola oil on medium heat in my large, shallow Le Creuset pan and did not need to lower the heat nor cover the pan. The chicken fried evenly and absorbed very little fat. This is a great recipe and the chicken is excellent cold as well so it's wonderful for a picnic. Thank you, Sleepygal!
05/29/2002
Incredible! I have tried a couple of recipes for fried chicked, and this one was the best yet. I used boneless, skinless breast meat which I cut into small pieces, since I don't like dark meat and don't buy boned meats because I think it's a waste of money. This made the cooking time required much less (less than 10 minutes total per batch). Adding a couple teaspoons of cajun seasoning or szechuan seasoning to the flour coating mixture adding some nice flavor.
01/26/2011
This chicken is delicious. I had some breast that I cut into strips for quick cooking. The chicken was well seasoned and was enjoyed by the entire family.
08/30/2010
Used 2 chicken breasts. Need only 1/2 cup of buttermilk, 1 cup of flour, 1/2 teaspoon of paprika. While covered cook only 15-20 minutes. Only need about 1/2 cup of oil.
02/13/2006
Yum! I did have to shorten the cooking time a little since I have a gas stove and I don't have a cast iron skillet. But it was really great!
01/13/2012
Don't miss the opportunity to not only follow a fantastic recipe, but get a free cooking lesson. Once you've followed her trick, you're going to use it always. I've been able to add spice, cracker crumbs to the flour, and even soak buttermilk with hot sauce. You must follow the technique on waiting for the paste on the chicken or nothing matters. This is foolproof, you can even work with skinless chicken!!
10/14/2010
I was looking for a fried chicken breading recipe to do in my deep fryer, but this recipe got such good reviews that I decided to try her method. The problem with this recipe is there are way too many things that can go wrong. She says too heat the oil until very hot, which just isn't specific enough, and then to turn the heat down and cook for 30 minutes. Turn it down to what? Medium? Low? So I guess if you are very lucky at guessing this recipe could turn out well. Mine turned out pretty grease logged and the breading was falling off. Fortunately, the peices that wouldn't fit in my skillet, I threw in the deep fryer at 350 and they turned out awesome. I will continue to use her coating method, but not her cooking method.
06/15/2011
This was nice and crispy, I added some spice to liven it up a little messy to make, next time I will use the electric frying pan as to not grease up my stove.
08/09/2011
This recipe is awesome! I've struggled with cooking for years and frying chicken...forget about it, but I followed this as written and the chicken was sooooo flavorful. I couldn't believe that I cooked it, lol. I will use this again and again and hopefully as time goes on I won't burn it as much :p Thank you for sharing.
07/08/2004
With every bite my husband said this is wonderful. I have never been able to successfully cook it through and have it come out as crispy as this. I followed recipe to a tee but added garlic powder. I will be adding this one to the recipe box. THANKS. 5+++++
01/02/2012
Great recipe! My family loved it. One change I made was to place the chicken in the oven and bake instead of frying. I placed the chicken on greased baking sheets and used oil cooking spray to lightly spray the chicken on top, before putting it in the oven. It turned out very crispy.
01/26/2011
I did use a lot less oil. I don't regularl fry food because of the smell it leaves in the house. But it was delicious. Even the kids said it was better than KFC.
07/04/2011
Good. Was very crispy and the breading stayed on well. I found the cooking time to be off. I didn't need the 30 minutes covered cooking time. I also didn't season the flour heavily enough. Will use this again.
02/17/2009
Gee, I hate raining on the parade, but this was so bland. Really needed more seasoning & I am not into hot spicy stuff. Did get crispy when prepared as directed. I will not make this again. I made the mistake of making this the 1st time for friends and I was embarrassed at the outcome. Will go back to my standby recipe. Sorry.
11/17/2002
This is a great recipe and the whole family really enjoyed it. I added chili powder and Cavendar's Greek Seasoning to the listed ingredients. I know that sounds weird, but I always do my fried chicken this way and it works. With the added buttermilk/flour layering, it was excellent. Thanks Elaine.
11/29/2009
One tip: if you think the recipe is bland its because you didn't season to taste - so disregard any review that says this is bland. Very helpful techniques for crispy, delicious fried chicken my best ever!! Thanks for sharing!!!
09/06/2004
This is a great fried chicken recipe. Soaking the chicken in the buttermilk is a good tip. I added about 1/4 cup of Old Bay seasoning to the flour mixture to add some flavor. Old Bay has paprika in it so you can omit it and still get the color. I sprinkled the finished chicken with salt and little more Old Bay. I don't make fried foods very often but will always use this technique when I do splurge!
09/01/2011
I used this recipe for dinner lastnight! This is only like the 2nd maybe 3 rd time I have ever made fried chicken and it turned out good! I only had 2 problems I was heating the oil while the chicken sat and waited for the crust to trun into a "paste like" as the directions said well after almost an hour it still looked the same to me (not paste like at all (1st problem)) so my oil got a little to hot and the chicken ended up burning (2nd problem). On the second batch that I put in the pan I just kept the chicken at the same temp and it turned out a perfect golden color and was cooked perfectly also! The only things I changed where I added hot sauce to the buttermilk and I added a few other spices to the flour. Thanks for the recipe
07/09/2001
Chicken was very dry and bland. Not much flavor at all.
06/27/2003
Excellent recipe. I used 1 1/2 tsp. of salt but could of used a bit more, 1 tsp. pepper, 1 tsp. poultry seasoning. I did let the chicken marinate in the buttermilk for about 6 hrs. Next time will only do it for 3 hrs. Reheated so crispy the next day. Was excellent cold also. Thanks for sharing this recipe. Definitely a keeper in my recipe box.
10/29/2002
This definitely had a crispy coating. I did not use the suggested vegetable oil because I only had peanut oil on hand. Also, I did not lower the heat enough while it was covered. As a result, mine came out a little dry and over-cooked. However, my husband loved it and kept saying, "mmm...". I'll do it right next time!
05/03/2001
The VERY BEST- My Wife won`t eat chicken any other way---and I didn`t even lie and tell her it was my recipe---GREAT
08/20/2014
First time ever attempting fried chicken, so it was a bit dicey a time or two, but when it was all said and done & time to taste, I really could NOT believe I made this chicken; it was THAT good. Recipe is 5 star, for sure, but I will say that a good base knowledge of cooking techniques is helpful. I can understand some of the confusion of other reviewers as to how long to let the breaded chicken sit, what "really hot" & "reduce heat" mean specifically, how to season "to taste", etc. It is helpful to have a feel for what works for you and your kitchen. Thank you, Elaine, for sharing this method for crispy, delicious fried chicken. This is truly as good as or better than any other chicken out there--can't wait to make this one again!
06/04/2003
This was awesome! Crispy outside and very moist inside.Finally a dish my whole family loved. Very easy too.
08/25/2011
Fan-freakin-tastic!!! This was my FIRST attempt at fried chicken. I was told that I was now expected to make this dinner again & again!! Thank you for such a WONDERFUL recipe!!! Crunchy & delicious!!
06/01/2011
I love this recipe. I've been using it now for over a year, the only thing I do different is I marinate the chicken in the buttermilk. If I don't have buttermilk? I use 2% milk and a few tbsp's of vinegar. My husband loves how crunchy it gets, and there is never any left when its done.
03/23/2011
Really delicious! I used boneless, skinless chicken breast cut into "fingers". I added some Red Hot to the buttermilk and soaked the chicken for a minute or two. I also added a generous amount of garlic powder, salt and pepper, and some onion powder to the flour. They cooked really fast and were very good! Four stars instead of 5 because I added some things.
08/25/2010
Thank you for this cooking method! I put my chicken in brine overnight and then did a buttermilk and flour seasoned with onion powder, garlic powder, paprika and cyanne pepper. Wonderful crispy chicken!
08/30/2010
I didn't have buttermilk, so I used half & half. Mine also didn't turn paste-like. But, actually turned out awesomely anyway...
04/27/2011
Great recipe. I've been frying chicken for years, but I rarely covered and simmered. It turned out great. The coating was the most even I have ever produced.
01/30/2005
The chicken was good but not really that crispy. After reading the reviews I also added some Italian seasoning to the flour to give more flavor. The best part was it stayed very juicy inside. If you have time let the chicken sit in the buttermilk overnight for for a couple of hours, it helps lock in some of that juicy flavor.
04/13/2009
I've fried chicken almost this way for years now. The only thing that makes it even better is to soak overnight in buttermilk that has some hot sauce mixed into it. The longer marinating time makes it that much juicier and more tender! This is the ONLY way to have juicy, crispy delicious fried chicken!
01/06/2011
Fantastic. In all the years I've been cooking this is the most successful of my fried chicken attempts. I soaked the chicken longer than recommended and added a touch of heat but kept everything else the same. A must try.
02/26/2012
Perfect fried chicken recipe!
01/24/2012
Taste your flour to check for seasoning. I put lots of seasoned salt (about 1/4 cup) in the flour and quite a bit of pepper. I had three grandkids running around, couldn't find my cast iron skillet, didn't have enough oil (used about 1/2 inch in non-stick skillet). To reduce spattering I didn't allow the oil to get as hot, and I think a half hour is too long with the lid on. But turned out ok. I will try it again. It really should be made as directed.
07/21/2002
My family loved it. First time I made for family picnic and everyone loved, chicken is moist and tender with crispy coating. Great tips will keep in recipe box
01/18/2001
This recipe is great for a rookie like me! The details are great. After trying this recipe, I was able to move to other fried chicken recipes that have more pizzazz.
06/27/2011
THIS RECIPE IS GOOD... IN TWO WEEKS I HAVE MADE IT TWICE, MY FAMILY LOVES IT. ANY FIRST TIMER SHOULD TRY THIS RECIPE, IS EASY AND IS YUMMY.
08/19/2011
I have never been able to make a good fried chicken...until now! Thank you, Canada
01/27/2010
really good and simpler than standing there and frying at a higher temp the whole time. i did turn it in the middle of the 30 mins.
11/11/2002
Easy, tasty chicken, recipe lived up to its promise that the chicken would be crisp after reheating.
05/07/2011
This was really good. Although, I think the name should be juicy fried chicken instead of crispy. I had a pack of chicken breasts and used that for the recipe. For the salt I did 1 tsp. but I left out any pepper. One thing I did do different is soak the chicken in the buttermilk for 30 minutes, that may have also added to the tenderness. I really liked the technique of adding the lid also. It kind of made it like broasted chicken and juicy. The season was light but tasty to. If I make again, I might just double coat it for an extra crispy and crunchy texture. A winner either way.
07/04/2011
I'm giving this recipe 5 stars even though I didn't think all that cooking time was necessary, even for bone-in chicken. However since I used chicken strips (thicker ones) of breast meat... I just cooked it for about 5-7 minutes on each side until it was golden (or caramel colored) brown and firm. I use a cookie cooling rack and paper to absorb the oil. Additionally I used more seasoning in my breading and I even infused my buttermilk with fresh herbs from my garden like thyme, rosemary and a little basil. I added dried lavender too since I was trying for an "elegant" fried chicken to be served cold in a picnic lunch basket. I used peanut oil to fry and we LOVED the flavor. For the flour I used sage, margoram, thyme, and smoked paprika. It had a very delicious and delicate herby flavor.
01/08/2010
I attempted this recipe the other night and the first batch came out fine. After that, the coating kept falling off the chicken as it was cooking. Any ideas how to keep that from happening?
08/24/2014
A great method. I used more paprika than the recipe described (about 1 table spoon). But letting the chicken sit for about ten minutes after being coated in flour made a big difference. The chicken was moist and crispy.
05/23/2003
This chicken was awesome! This was my first time to make fried chicken, and it turned out perfectly. I can't get over how crispy it was. I followed the instructions to a tee. The only thing I might do differently is add more salt. being my first time, I didn't know how much was too much or too little. Thanks for the great recipe!
02/07/2011
GREAT recipe! Substituted chicken tender strips for whole chicken pieces. My kids were licking their fingers and I can never get them to eat their meat! Well done!
06/19/2008
One little thing, instead of soaking in saltwater, my Mother always cut up her chicken,salted and peppered it the night before and let the chicken absorb the seasonings all night and cook it the next day. I also do this. It's great! Try it, you'll like it. I promise
09/11/2011
Well after one ruined top and oil splatters from one end of the kitchen to the other. All I can say is it wasn't worth it. I think the oil should be hot, not VERY hot, make sure you wear an apron. Chicken was moist and chrispy but nothing to write home about.
04/13/2011
Now I understand why you need the pasty consistency. That is how the crispy crust is created. This was the best fried chicken I have ever made.
01/18/2012
I am a rookie cook and this was my first time frying chicken. However, the results were incredible. My family loved the chicken which was every bit as moist inside and crispy on the outside as the majority of other reviews stated. The best part was how easy it was to prepare to get such an awesome result.
03/12/2011
Yep, crisp and juicy chicken every time. Made it twice now, both times turned out great. I marinate the chicken first for more flavor, but the actual frying technique works like a charm. Thanks!
08/27/2008
After reading the reviews I dipped the chicken the opposite way. Flour first mixed with a lot of garlic powder,paprika,salt and pepper, then I dipped it into the buttermilk and let it sit in the fridge for about an hour. The mix came out nice and thin and crispy. Chicken very nice and juicy. Great recipe but now I remembered why I have not made fried chicken in 13 years...the grease fires! Have a good DEEP skillet or frying pan on hand!!
06/14/2011
Just wanted to thank the author of this recipe! My family loves fried chicken and my attempts at it usually failed. Tonight I made the most tasty and pretty chicken ever! My only suggestion is to add a bit more seasonings such as garlic powder or poultry seasoning to the flour. The technique is perfect!
10/13/2011
This is the first time I made fried chicken and the results came out way better than I expected. The reason I gave this recipe a four is because I added other spices to bring out the flavor more but the technique was awesome. I will make this again & again. My family loved it!!
09/28/2014
This was pretty yummy! Just make sure you don't make your oil too hot because if it's too hot, the outsides will cook faster (even burn) and the insides of the chicken won't be finished. Other than that, it was good!
01/31/2011
Yummy! I have only once before tried to make fried chicken only for it to turn out undercooked and slimy. No good! But this recipe was fantastic! The skin is crisp and the chicken is moist. I did take the advice of another reviewer and soak my chicken in a 1/2 c. kosher salt and 2 q. water for a 1/2 hour. I also cut the cooking time from 30 mins. to 20 mins. because it seemed like it took forever for my chicken to brown the first time around. I was afraid the chicken would dry out.
08/03/2011
finnaly! this recipe is the ONLY fired chicken i can pull off and enjoy!
09/25/2014
The best fried chicken EVER, hands down! The ONLY thing I did different was put a few small cuts in the chicken and filled them with my blend of spices that I love, before dipping in the buttermilk. If you follow cooking method exactly your chicken will not be hard or dark or burnt, if this happens you did something wrong because there is nothing wrong with this method as it works VERY well. Some of you who say it is bland just spice it up some more to your liking! Thank you for sharing. This is my husband's favorite whenever I make it he is one happy man!!
09/21/2010
This was really good chicken! I have never been able to fry it properly without burning, so I played it safe, and finished them in the oven for 1/2 an hour. I did add some extra seasoning, per reviews, and my family was pretty happy! Will have cold chicken tonight and see how that tastes! Thanks!
03/26/2013
OMGOMGOMGOMFG! Fried chicken would be my last meal if I was on death row. I'd die of a clogged artery before anyone could inject the lethal stuff... Having said that, I've searched for years for the best recipe, and THIS IS IT!! I didn't measure anything. Poured some buttermilk in a dredging pan and threw in the flour, salt, pepper & lots of paprika in a Ziploc. Let it rest in the fridge until it became a paste-like consistency & took it out for about 15 minutes before cooking so it was at room temp. Filled my cast iron pan halfway with oil. More cooking time on breasts with the rib but it was worth the wait. SO GOOD. Thank you!!
04/09/2012
Really moist and crispy. I could have added more salt but that was my own fault.
03/04/2011
I only like boneless chicken breast so I tried it with that and followed the recipe but with a little extra spices. Fried for 30 minutes and it was much too long and it was very dry even though I soaked the chicken in salt water. This was my fault, not the recipe. The second time I cut the chicken into strips and followed what I did before, cooked for about 10 minutes and it was Crispy, juicy and FANTASTIC!! I will NEVER use bread crumbs again, as this was how I was taught to bread chicken... good old fashioned egg and bread crumbs! Thank you and I can't wait to cook this again! So easy and little clean up!
07/24/2013
great recipe. I did something my grandmother showed me, soak the chicken, especially leg quarters, in salted water. Gets rid of veins and excess blood around the bones.
06/11/2015
I made this, just now, exactly as the recipe dictates. That whole "LET IT SIT" in the #2 instruction is serious business, folks. I let mine sit for about 35 minutes. The oil was certainly hot enough (I checked) BUT the first batch didn't fare very well. The coating came off a couple of the pieces. Still edible, though, so I'll be using those pieces in a salad for lunch tomorrow. The second batch which, of course, sat with its flour coating a full half-hour longer than the first, came out perfect. Excellent! That's the trick here: let that chicken sit in its flour coating for a while; I recommend an hour, minimum. Oh yeah, as an added note, I'll say that I threw in some other spices with the paprika in the flour: onion powder, garlic powder, yada yada. Throw in what you like. You know what to do.
01/31/2010
Good Lord, this is the best fried chicken recipie I've tried! Thanks for the tips in the recipe. They made all the difference. I brined the chicken before hand and it was just so juciy and tender. The only issue is that I didn't have any butter milk. But I mixed one cup of milk and 1 tablespoon vinegar and let it sit for 10 minutes. Its a good substitute. I like my chicken extra crispy, so I dipped the chicken in the "buttermilk" and the flour mixture once, and then dipped it back in the milk, and then back in the flour one more time. It was perfect! Thank you!
02/03/2014
I have made something similar to this for years. I started out with this idea but it was very bland. I found that if you add hot sauce (Texus Pete or Slap Yo' Mamma) to the buttermilk it gives the meat a great flavor base(buttermilk is a key to good fried chicken). I also add salt/pepper/dried sage/dried rosemary/dried parsley (herbs ground into a powder) to the flour. I don't normally keep paprika but can't say it wouldn't be good in the mix. Adding these ingredients to the flours gives it a better flavor takes on a KFC like quality but better cause I don't like KFC too greasy, salty etc. I can control the spice amounts to my families taste and it is an all the way round winner for the base recipe. AS Posted the recipe Needed Kicked up a notch by additional ingredients. When frying I do cover with a lid after the chicken has been browned on both side it seems to lock in the moisture better when done this way and by sealing off the chicken by browning first this keeps everything crispy. FYI to those who's coating is coming off your grease in my experience isn't hot enough.
07/31/2014
Delicious. I made this as written and it was excellent. The only thing I will do next time is start checking the temperature at 20 minutes. I cooked it for 30 minutes and it was quite a bit past 165*. I also didin't need to use 2 quarts of oil in my pan. I needed about 2 cups. We had a couple of pieces today and it was good even cold. Thanks I will make this again.
07/22/2012
It was the technique in this recipe that intrigued me. Many times I have fried chicken, esp. larger pieces like thighs, large legs and breasts, only to cut into them to see they were still red in the center. This method not only ensures a perfectly crisped crust, but also good internal cooking. My mom always taught me to season the chicken before frying, so the night before I sprinkled each piece with salt, pepper, garlic powder, and onion powder. Chicken sat all night in the fridge. Thank you so much for sharing this recipe. There are literally hundreds of fried chicken recipes out there, but this is the best I have found.
03/14/2009
This recipe produced beautiful chicken! I really don't fry food, but I hadn't had home-made fried chicken in years, so I thought I'd give it a try. It was somewhat bland, but like other reviewers recommend, extra seasonings can be added. I would definitely increase the paprika and salt, add garlic powder and possibly cayenne pepper. I was trying to do too many things while the chicken was getting crispy and it ended up burning on one side. Oops! Since I overcooked it, it was a little dry, but my mistake can be easily remedied. My only other complaint was the smell that was leftover. Cooking the chicken didn't exactly produce a bad smell, but the air ended up being thick with a grease-like odor that stayed until the next day. Like another reviewer, I cooked on a gas stove and was very worried about the potential for grease fires. Please be careful if you're cooking on a gas stove and although this is probably common knowledge, please remember that water should NEVER be used on a grease fire! Instead, smother it with a metal lid (the heat from the fire may cause a glass lid to break), with baking soda, or with a class B chemical fire extinguisher. This is a good recipe, but I may not make it for quite some time since I don't like to feed my family too many fried foods and also because of the danger in cooking with hot oil on a gas stove top. Wonderful recipe though!
Source: https://www.allrecipes.com/recipe/8805/crispy-fried-chicken/
Belum ada Komentar untuk "Double Fry Hunan Beef Recipe Crispy"
Posting Komentar