About this recipe: Chicken is coated in a spicy crumb, before being deep-fried to perfection. These are finger-licking good. Serve with a side salad or with mashed potatoes. They are also perfect to snack on.
Great recipe - especially like the addition of cayenne and hot sauce - it gave the chicken some zest without being over powering. I also used a red/black pepper blend in the flour, which gave it extra flavor. I used a whole chicken, cut up and fried my pieces in my electric skillet and then transferrred them to a hot oven 350-375 to finish cooking. I also brined the chicken pieces in an ice water/salt bath (so they would bleed) for about 40 minutes before putting them in buttermilk - because of the salt water bath, I omitted all salt. Will definitely be making this again! Thank you. - 06 Nov 2009 (Review from Allrecipes US | Canada)
This was really good. I soaked the chicken in buttermilk overnight. It didn't seem spicy to me, but it crusted nicely and was very good. - 21 Feb 2010 (Review from Allrecipes US | Canada)
This sounds great and I will try it some day but I will cut the recipe down to 4-6 servings. - 31 Aug 2009 (Review from Allrecipes US | Canada)