Used this last night, EXCELLENT!!!
Followed the recipe as written... except I used a large electric fry pan at 350F...
and used all thighs...
I used a piece of aluminum screening cut to the size of the pan for a grease spatter guard...
http://www.foodnetwork.com/recipes/alton-brown/fried-chicken-recipe/index.html

I have never made fried chicken right before... this one works and is easy...

I have never made good fried chicken either. Seems though, with the temperature requirements, that the oil doesn't get too hot, that a fry pan with a temperature setting would be better than on top of the stove...

that's why I used the electric fry pan...
I always prefer using cast iron, but I never have luck regulating the heat to a specific range like 325-350F...
The electric fry pan fixed that problem!
I used his timings too... 12-13 minutes a side...
I also used Crisco Shortening...

The chicken came out fully cooked, tender and very tasty with a really nice crispy coating!

I am a charter member of the "bad fried chicken club" so I'll dust off the electric skillet and give it a go. thanks

I had completely given up on homemade fired chicken and had relegated myself to KFC for the rest of my life...
Then I saw AB a few nights ago make this, and decided to give it one last try...
and as I was watching it I remembered our electric skillet... <img src="http://www.traveltalkonline.com/forums/images/graemlins/duh.gif" alt="" />

BTW... a piece of small mesh aluminum screen over the skillet really keeps the grease from flying all over!
I just bought a small roll at the HW Store for about $5...
I do have one of those round ones for my cast iron skillet, but not nearly big enough for the electric...
I was able to fit ten thighs comfortably in ours...

and definately marinade in buttermilk (2% fat) for 12-24 hours before... I just mixed the spices: paprika, cayenne, S&P in with the buttermilk...
let drain in a collander, then dredge in all-purpose flour, unseasoned, and shake off any excess, let sit for 5-10 mins... then fry...
as AB said, mixing seasonings in with the flour will only burn them...

Overall... Sooooo much better than KFC! and a lot less grease!

If you have a decent supermarket nearby see if they have Sylvia's Fried Chicken Batter Mix or her Peach Cobbler mix. Phenomenal stuff.

I have tried Sylvia's for other recipes (like fried shrimp, clams, etc)... but the seasonings usually burn in the oil...
I think AB's way, with the seasonings under the flour, works better...

Brian,

My arteries are hardening as I read this! You with your Crisco shortening and Carol with her Velveeta, jees - don't you guys want to be visiting SXM when you're in your 70's & 80's?!

This was not greasy... at all! I hate greasy fried chicken!
in all if it used more than a tsp. of oil between all ten thighs, I'd be very surprised...
poured leftover oil back into the measuring cup, and it looked like it all came back...
Have you another suggestion for oil for frying chicken that won't burn?
Olive oil does not work... it burns before 325F...

Uh-huh. Right, it all comes back "except a couple of tablespoons" like Loretta Lynn used to say. Uh-huh. Bad, bad, bad for you!!! But I have not doubt quite tasty.

Peconic,
Try peanut oil. It is used for frying fish and turkeys with quite good success.

Mom always used Crisco and a black iron skillet on a gas stove for her fried chicken. She used, from time to time, some Lowery's seasoning salt (I think that is the right name). Sure was good!!!!!! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

I'm gonna stick with works for me... It's not like we eat fried chicked everyday...
and it wasn't greasy at all...
Deb always has Crisco around, and we allways have olive oil & canola oil...
I don't need yet another boittle of oil in the cabnet...

Everything in moderation. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

If I make this 4 times a year, it'll be a lot!
so many other recipes to try...

Brian, I made this a while back and it was fabulous. I'd forgotten it was A.B.'s recipe. The buttermilk brining makes it so moist. I used Canola oil.
Good recipe! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Brian,

I will only add to this that it is best to put the flour in a paper bag, then put the chicken in the bag and shake it to cover. works great and keeps the flour off the kitchen counter.
Bob

Yepr... I had just run out of the bags... otherwise I would have done it that way... worked just fine dredging in a bowl anyway...
brown paper bags for flouring work a lot better than plastic too! that was my grandmothers trick...