Not bad, but I much prefer the grill chicken using this brine that was published several years ago. I thought it had a much better flavor.
First time making "real, old-fashioned" fried chicken and it was delicious! I doubled the recipe but used 1 medium sweet onion, 1.5 lemons, and about 6 large garlic cloves. The flour mixture made more than enough for 7lbs of chicken so I did not need to double it. I used canola oil in 2 ceramic dutch ovens over medium heat at 325 and each of the 5 batches cooked well in approximately 20 minutes/each. I kept the preceding batches warm in a 250-degree oven on a wire rack in a deep cookie sheet. The chicken was hot when I served it about an hour later and the crust remained crisp. My guests raved over the chicken, saying it had great flavor and was very juicy. It's definitely time-consuming so save it for a special occasion or the odd Sunday lunch, but it's certainly worth making!
Delicious! Made exactly according to directions. I've never made fried chicken before, and was concerned that the "crust" wouldn't be crisp or that chicken wouldn't cook through. Both were perfect. Found the flour coating mix made way more than I needed for one whole cut up chicken.
Very moist and tender with a great crust. However, way too sweet and the lemon was overpowering. Will make again with half the sugar and no lemon.