Congrats! In a large skillet, heat the oil over medium heat. Fry on medium high heat for at least 20 minutes. You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. It's important to not use your fingers because they will remove more of the coating you'd just put on. The only changes I made was to use 8oz. Even my husband loved it and thought it was better than his mom's! Maybe someone with more fried chicken experience would have better luck. Some reviews mention trouble in getting the coating to stick. I did use Johnny's seasoning salt instead of regular salt(I'm loyal if anything)and I did add 1/4 cup of cornstarch to the flour mixture just because that's what I was always taught to do when making fried chicken. This creates fried chicken that isn't greasy, has a crispy outside and a moist inside. This recipe is from my grandmother and great grandmother's family. DELICIOUS!!! Pile it high with pickles for extra zing! It was wonderfully crispy and delicious and even better cold the next day! Most people won't think twice about serving basic cornbread when is on the table. proceeding to the website you agree to the terms in our privacy policy. I did like the batter and thought it was very good. We used chicken strips in place of the whole chicken and it made alot but there was absolutely nothing left after lunch! PRODUCED WITH GENETIC ENGINEERING. Guaranteed to please your game day crew! this link is to an external site that may or may not meet accessibility guidelines. It's crunchy on the outside and juicy on the inside with the perfect amount of seasoning. Make this for yourself and see! Add comma separated list of ingredients to include in recipe. This was great and to help the others with the frying problems please read on. 1. After about 5 minutes, turn the chicken over. The crunch will hold its own against marinara and cheese alike. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. 4. You've gotta try this recipe! This time place several teaspoons of iodized salt and add chicken back to water. Place in the oil skin side down, preferably spaced so that the pieces don't touch. whipping cream and approx. I just cut back on the flour by a 1/4 cup. You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. 3. Take a piece of chicken out of the buttermilk and let the excess drain back into the bowl. I baked my chicken just about a half hour AFTER THE FRYING STEP only because I like to be sure my chicken's done. Don't allow the pieces to touch in the pan.