3 Reviews

I started out deep frying this chicken as suggested but then finished the rest up in the frying pan. Although the flavor was good, I found the breading to be tough and hard and it took way longer then 10 minutes to cook the drumsticks I was using.

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Karen From Colorado July 01, 2002

I used this exact recipe for deep frying boneless skinless chicken breasts tonight. They turned out amazingly well. The breading was light and crispy and had excellent flavor. Everyone loved it!

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ThreeFish April 13, 2010

This recipe is great! I have to admit I changed a bit around though. I "made" my own buttermilk and used that instead of water.. I pan fried my chicken, and I used boneless pieces.. (mostly because I don't know what a broiler-fryer chicken is, and cutting it up sounded time consuming) I also added chili powder to both mixes, and used more paprika then suggested, also more pepper lol. When I fried the chicken I did 6 minutes on one side and 6 on the other, then a minute and a half on each. Really crispy, really good.. my boyfriend loved it as did my mom, and myself.

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MelancholyOnions January 25, 2005
Crispy Fried Chicken