Always a winner

gulf coast chef - March 26, 2007 02:30:39 PM PST

We\'ve been using this exact recipe from a 1999 issue of MSL since it came out...it\'s excellent! We eliminate Tabasco if we\'re cooking it for sensitive palates. Always plays to rave reviews. The baking powder in the dredge mixture seems to make it crunchy. On occasion we\'ve left some in the buttermilk marinade overnight and grilled it-- it comes out wonderfully tender.

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It was Great!

John H - March 26, 2007 12:25:41 PM PST

This is true southern fried chicken. Buttermilk is the key.

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Stop compaining about calories

Andy - March 26, 2007 01:42:35 PM PST

I don\'t see how anyone could say this isn\'t fried chicken. That\'s exactly what the instructions say to do. No, I haven\'t made it yet but definitely will! The 3 best fried chicken cooks I know prepare in this way. This sounds like it would even blow that away! The spices and addition of bacon drippings sound like they\'d give it the perfect kick.

I\'m sure everyone is impressed with your comment about calories and how you are health-conscious that\'s no reason to give 1 star. Just don\'t eat it!! But since that\'s what we\'re doing here, I\'m giving 5 for how good I know it will be.

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Excellent chicken

ol_skool_gentleman - March 26, 2007 12:26:45 PM PST

Any of you who commented on this recipe even try it? Texadillo 53, this is a recipe Martha had on her show BEFORE she went to prision. In that episode she also gave great enlightenment on how to keep all those veins from popping in the legs and thighs that sometime make the chicken look unappealling. Anyway, this is some of the best fried chicken you will eat, if you do it correctly. It definitely isn\'t better than my mothers. But don\'t we all love our mothers cooking best?

Just wondered if you TRIED the recipe for you criticized it?

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Absolutely a great recipe

Akilah - June 18, 2007 03:35:34 PM PST

Buttermilk really does make this recipe a winner. This is an old southern way to fry chicken and has been in my family for years. My mother puts fresh sliced onions in the grease once the chicken is half done and it gives an awsome flavor! As for the calories....I am quite sure your diet is not calorie free.....unless your diet is stricktly fruits and vegies which are plain and raw, your diet has calories. God Bless

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Never underestimate the importance of the chicken itsef.

Bob - March 27, 2007 02:01:03 AM PST

First, buttermilk is not the #1 key; it is finding a fryer under 3 lbs. That has become virtually impossible in today\'s market. Second, then the buttermilk is the key. I do recommend NOT draining on brown bags or paper towels. Take the wire rack out of your toaster oven, set on top of your brown bag or paper towels, and place fried pieces on the rack. You will find a much cripier and less greasy finish. Last play with the seasoning mix for the flour. I like a ratio of 1 cup seasoning mix to 3 cups flour/baking powder. My seasoning mix is 1 cup black pepper, 1/2 cup sweet Hungarian paprika, 1 Tbsn cayenne, 2 Tbsn white pepper, 2 Tbsn poultry seasoning, 1 tspn garlic powder, and 1/4 cup Kosher salt. Apart from our different tastes on how to season, Martha gives you real Southern fried chicken. She just didn\'t tell you about the fantastic gravy you can make from the drippings. Perhaps her cardiologist instructed her to delete the best part.

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Not bad....

Paula - April 11, 2007 03:54:52 PM PST

...but not quite as good as Paula Deen\'s. I\'ve made both and I thin it is Paula\'s addition of garlic salt in her house seasoning that does it for me. I lived for quite some time in Mississippi and Virginia so I have experienced some DARN good fried chicken too, but, as they say, to each their own!

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Fried Chicken tip for draining

mankilgant - March 26, 2007 04:41:52 PM PST

Recipe looks good, but do NOT drain the fried chicken on brown paper bags. It will make the chicken much too soggy. Put the fried chicken on a wire rack over a baking sheet. The oil will drain and the chicken will stay very crispy.

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CALORIE COUNTERS - UGGH!!!

Renee B - June 18, 2007 02:40:51 PM PST

These people with counting their calories make me sick! Live a little and really, IT\'S OKAY to have some fried chicken now and then!
The recipe doesn\'t say eat it everyday!!!! Have some common sense!

By the way, my boyfriend makes the best fried chicken. Seasons it with all purpose seasoning, seasoned salt, garlic powder and pepper. Shakes it up in flour in a paper bag, fries it (uses tongs to turn), drains on paper towels and we are good to go! I make it this way too but I like to experiment with different seasonings.

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Must TRY Recipe

Debbie M - June 18, 2007 02:17:04 PM PST

This was very easy and the taste was great with the spices and the added bacon. I let my chicken stay in the fridge overnight and cooked the next day.

I served mine with homemade Cole Slaw and Chesse Fried Potatoes.

Debbie
http://www.pet-templates.com

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Sounds absolutely delicious

clvcpoet - March 26, 2007 02:01:47 PM PST

To the person who would prefer a more simple chicken recipe -- I suggest a drive through the local KFC. Otherwise, if you want to make something special, this recipe sounds like IT. I suppose I could substitute peanut oil for the shortening to avoid trans fats -- but it\'s still a lot of calories (all fried chicken is).

Ah well. Today -- salad, fresh fruit, lots of bottled water and SPF 30. But when I am an old lady -- it\'s fried chicken, cookie dough, a stiff cognac and afternoons in the sun. I\'m saving this recipe for a sunny day.

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Willing to give it a try

Sandra M - October 22, 2009 09:34:41 AM PST

I have not made it yet, but I am certainly going to give it a try. Sounds delicious. And to all the calorie counters, and non chicken eaters...why are you even reviewing this recipe???? It does say "fried chicken".
Live life, don\\'t let it live you. Make smart choices for your own life, not the lives of others. Everyone be blessed and enjoy your lives while you can!!!

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Excellent

minihaha93 - May 30, 2009 12:40:58 PM PST

I remember my Grams using this recipe. She would save some buttermilk and my mother would drink it with cornbread. The only thing that I might add is 1/2 teaspoon of Old Bay seasoning only because I live in Maryland now and that is a good spice that we use here. Other than that, I think its a grand recipe, and so what if it has calories. Now and again, we can come off of our diets, and indulge in some good ol fashioned home made comfort food!

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A Winner

Greg - May 30, 2009 12:35:48 PM PST

I know this recipe...and love it, but one thing missing...I\\'m from the deep south(Louisiana) and we use buttermilk and egg to coat...and even double dip so that you get a nice thick coating on that chicken.

I leave out the tabasco, but I must put in a bit of cayenne.

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Slight modification for your heart

George Erdner - May 29, 2009 07:35:29 PM PST

That produces an outstanding bunch of fried chicken, but a few minor changes will make it just as tasty and a lot healthier. First, when you cut up the chicken, remove the backbone and the nubbins, and all skin. Boil those down for stock to make gravy. Use low fat vegetable oil instead of hydrogenated shortening. You might have to be a little more careful about not going over 375F, but your arteries will thank you. Don\\'t fret about adding a tiny bit of bacon drippings to the oil. That will add something like a few molecules of extra saturated fat to the finished chicken but lots of good flavor. And finally, don\\'t drain by letting the chicken rest on greasy paper. Drain on a cooling rack over newspapers do the oil that drips off stays off.

BTW, skim the fat off the stock from the backbone, skin, and nubbins and thicken it with a corn starch slurry and season with parsley and other herbs and you\\'ve got some killer gravy for some mashed potatoes. If you substitute some low fat or no-fat French onion flavor potato chip dip in place of the milk and butter on the potatoes, they\\'ll be as healthy as the chicken, and really tasty.

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Very good

pinksky19292003 - May 28, 2009 05:20:38 PM PST

This is called Maryland fried chicken . Recipe found in old cook book
i\\'ve had for at least 30 years . It is very good fried chicken .
I prefer my mother\\'s recipe which uses butter after the chicken has browned to finish cooking . She didn\\'t soak it in butter milk and used only salt and black pepper . Dreged it in flour and fried it in lard using iron skillets or chicken fryer . We used our own fat from our hogs .
I also get lots of complements and request for how I fry it .

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The best chicken ever

doingit4myself2 - August 29, 2008 06:37:12 PM PST

I just happened to run across this recipe by accident and tried it for my family and guest.

They LOVED IT! It was a complete hit, the chicken came out flaky and flavorful just like it was bought from a Fried Chicken fast food chain.

Try it, it will definitely be a hit with your loved ones as well.

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yuck!!!!!!!!!!!!!!!!!!!

aguilarfam3 - May 28, 2009 12:47:53 PM PST

The chicken sucks big time

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Perfect Fried Chicken

Alicia - June 18, 2007 03:37:55 PM PST

I never cooked fried chicken before,can Skim Milk be used instead of the Buttermilk for this recipe ? I have to be careful about using salt
as well.

0 of 2 found this review helpful.

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fried chicken

jean g - March 26, 2007 04:46:21 PM PST

ol-skool-gentleman I want to know how Martha stopped the veins fom burtsting in the chicken. missed that episode. This sounds like a tasty fried chicken and I am going to try it.

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This is real southern fried chicken

Dan Z - March 26, 2007 02:04:42 PM PST

to the earlier reviewer... this is how it is done in the south. it is very good and you should expect this level of calories for fried chicken.

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Help

mrrule86 - June 18, 2007 02:32:26 PM PST

Not really understanding why you need to pre-heat the oven to 200 degrees? Aren\'t we cooking the chicken in he skillet?

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Perfect Fried Chicken

gaylejmc - June 18, 2007 03:21:16 PM PST

It\'s not for people with high cholesterol that\'s for sure! How about some chicken recipes with no egg yolks or shortening.

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