Fried Chicken

Wrong completely! Sugar is NEVER added to chicken. Besides the fact of being bad for you it gives a false taste to the poultry! It takes away from the chicken flavor! Get rid of all the salt and in its place for spices add onion powder, All Purpose Seasonings, With a touch of Paprika. Also instead of soaking the chicken in water, soak in buttermilk over night. Now this will give the real taste you need for REAL Fried Chicken. Savory, delicious, completely enjoyable. Being a chef my customers told me they never had a more delicious taste in chicken ever.

I followed this recipe exactly as it was written. I blame myself for being a person who strictly follows the rules - always. I HAD TO write a review to help someone else from making the same mistake I did. PLEASE drastically cut the amount of salt in the brine. While the chicken was beautifully colored, and crispy and juicy just like I wanted, the taste was similar to eating HAM because of the overpowering flavor of the salt. I literally watched my family's blood pressure rising while we ate dinner. I emplore you all - cut down the salt. I stumbled across another brine recipe that called for 2 tablespoons salt w 4 cups of water! How can that be? I will try that another day. Happy frying everybody.

This was a skills-stretching recipe for me-I've never done frying like this on the stove top, and the dredging didn't seem to have enough flavor (when I read it), but I decided to give it a shot. I'm verrrry glad I invested in the thermometer and went ahead and jumped right in. Hands down, no reservations, the best home-made fried chicken I've ever had. The original article showed the chef using chopsticks to move the chicken around, and I found that doing that gave me more control of the meat and created less mess when I dredged or added meat into the oil, while keeping my fingers well out of the range of the oil. It kept well for about 2 days of leftovers.