Best-Ever Fried Chicken
Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to some of Mom's deep fryer recipes, including this delicious fried chicken. —Lola Clifton, Vinton, Virginia
Reviews
Have done this twice in one week .. Very good .. I did use buttermilk in place of milk & Johnny's seasoning in place of salt .. First time I have cooked chicken this way & the wife & I loved it .. It was VERY GOOD ..
Didn't turn out light brown, I think to much paprika in flour mixture. I will not use this recipe again.
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Great taste not fatty but crisp and juicy
Did not make this yet, but every time I use buttermilk, which some here suggest, the chicken crust burns. I have no idea why, but it does.
I did not rate this recipe because my son made a "copy cat" KFC chicken that was a great match. First thing, go the extra step and use real buttermilk. The enzymes in the milk help to make chicken tender. This is the reason the chicken is is soaked .overnight. in the buttermilk. His recipe also had, literally, 11 herbs and spices. I'm not going to give his source because I don't want to do a plug for anyone. I don't know what this recipe tastes like. But the one my son used was spot on.
I recall Colonel Sanders saying how many spices (12?) were in his secret recipe. For many years, I just added a spice packet from the Italian dressing. You know, the one you measure with salad oil, vinegar, water and shake well. Then continued on with the rest of the recipe. I still enjoy this method. Good luck to all!
I've been making this for years it's so delicious
The dried thyme is overpowering. Other than that it's a pretty good recipe. Maybe 1/2 tsp of thyme
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