{"id":100279,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-15T01:13:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/country-fried-chicken\/"},"modified":"2023-11-21T13:47:37","modified_gmt":"2023-11-21T19:47:37","slug":"country-fried-chicken","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/country-fried-chicken\/","title":{"rendered":"Country Fried Chicken"},"content":{"rendered":"
There\u2019s nothing quite as delicious as a plateful of succulent country fried chicken. White and dark meat are dredged in an herbaceous, subtly spicy batter, then they’re deep-fried to golden perfection. Sink your teeth into a perfectly fried piece, and enjoy a deeply savory, crunchy crust with juicy, tender chicken meat.<\/p>\n
If you\u2019re new to deep-frying, get to know our fried chicken tips<\/a> so you can deep-fry at home<\/a> with confidence.<\/p>\n In a resealable container, whisk the flour, garlic salt, pepper, paprika and poultry seasoning. In a shallow bowl, beat the egg and milk until well combined.<\/p>\n Dip the chicken pieces into the wet mixture in the shallow bowl, and then place them in the container with the dry ingredients. Place the lid on the container, and shake the container to coat the chicken evenly.<\/p>\n Editor\u2019s Tip:<\/em> Repeat this process once more if you want the cooked chicken to have an extra-crispy breading.<\/p>\n In a large skillet or Dutch oven, heat 1\/4 inch of oil to 375\u00b0F. Fry the chicken, a few pieces at a time, until the chicken is golden brown and the juices run clear, 7 to 10 minutes on each side. Place the finished chicken on a paper plate lined with paper towels to drain excess oil.<\/p>\n Editor\u2019s Tip: <\/em>Use a thermometer to get the most accurate reading of your oil\u2019s temperature and chicken\u2019s internal temperature. According to our deep-frying temperature chart<\/a>, chicken should be cooked to an internal temperature of at least 165\u00b0.<\/p>\n To store in the refrigerator, let the fried chicken cool to room temperature. Transfer the chicken to a paper towel-lined airtight container. The cooked chicken can last in the fridge<\/a> for up to three days.<\/p>\n To freeze, let the leftover chicken cool to room temperature, then line the chicken on a baking sheet. Place in the freezer for an hour to flash freeze, then transfer the chicken to a resealable bag. Store in the freezer for up to three months.<\/p>\n To reheat fried chicken<\/a> from the fridge, let the chicken stand at room temperature for about 30 minutes. Preheat an air fryer to 350\u00b0F or a toaster or oven to 400\u00b0F. Cook until the chicken reaches an internal temperature of 165\u00b0F, around five minutes in the air fryer or 15 minutes in the oven. To reheat frozen fried chicken, allow it to thaw in the fridge overnight, then follow the reheating steps above.<\/p>\n Yes, you can use buttermilk instead of regular milk to make country fried chicken. Replace the milk with buttermilk for a 1:1 substitute.<\/p>\n The best dish to serve with country fried chicken is white gravy<\/a>, also known as \u201ccountry gravy.\u201d To make white gravy, melt butter in a pot over medium heat. Whisk in flour, salt and pepper until smooth. Slowly stream in the milk while whisking, bringing it to a boil and cooking the gravy for a minute or two so the sauce thickens.<\/p>\n The best side dishes for fried chicken<\/a> range from crunchy and bright to warm and savory. For a fresh salad side, try our cherry tomato salad<\/a>, barley corn salad<\/a> or vibrant black-eyed pea salad<\/a>. If you want something more comforting, you can\u2019t go wrong with our creamy macaroni and cheese<\/a>, bacon collard greens<\/a> and mom\u2019s buttermilk biscuits<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" Our country fried chicken has an ultra-crispy, herbaceous breading that encases succulent chicken. Use this recipe next time the fried chicken hunger strikes.<\/p>\n","protected":false},"author":7955,"featured_media":1952556,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307330,304358,304328,305271,304177,304292,304007,303966,303887,306848,304297,304268,307307,305374,324623,305394,304005,304150,303883],"categories-v2":[310369,308988,308984,308481,309216,309457,308305,308554,308495,308478,309603,308308,259483,310342,309381,309177,309408,308549,309434,308476],"coauthors":[342012],"recommended_recipes":[{"post_title":"Cajun Country Fried Chicken","post_link":"\/recipes\/cajun-country-fried-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/Cajun-Country-Fried-Chicken_EXPS_FT23_7152_ST_0802_3.jpg"},{"post_title":"Country-Style Chicken","post_link":"\/recipes\/country-style-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27724__QC854037D68C-1.jpg"},{"post_title":"Country Chicken and Gravy","post_link":"\/recipes\/country-chicken-with-gravy\/","post_image":"\/wp-content\/uploads\/2018\/01\/Country-Chicken-with-Gravy_EXPS_DSBZ17_28571_D01_13_3b-4-e1723545091440.jpg"},{"post_title":"Pan Fried Chicken","post_link":"\/recipes\/pan-fried-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38409_C1115462D47D-5.jpg"},{"post_title":"Southern Country-Fried Steak","post_link":"\/recipes\/country-fried-steaks\/","post_image":"\/wp-content\/uploads\/2024\/10\/Southern-Country-Fried-Steak_EXPS_THVP24_2078_MR_09_23_1.jpg"},{"post_title":"Southern Barbecued Chicken","post_link":"\/recipes\/southern-barbecued-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25399_CW10585D29C-1.jpg"},{"post_title":"Chicken with Country Gravy","post_link":"\/recipes\/chicken-with-country-gravy\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps39826_RX1193260A10_08_1b-4.jpg"},{"post_title":"Korean Fried Chicken","post_link":"\/recipes\/korean-fried-chicken\/","post_image":"\/wp-content\/uploads\/2025\/01\/Korean-Fried-Chicken_EXPS_TOHVP24_277927_MR_12_11_1.jpg"},{"post_title":"The Best Fried Chicken in Every State","post_link":"\/collection\/the-best-fried-chicken-in-every-state\/","post_image":"\/wp-content\/uploads\/2019\/01\/blue-ribbon-fried-chicken-e1631850475965.jpg"},{"post_title":"Easy Fried Chicken","post_link":"\/recipes\/easy-fried-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20961_TH10385D27C.jpg"},{"post_title":"Southern Fried Okra","post_link":"\/recipes\/southern-fried-okra\/","post_image":"\/wp-content\/uploads\/2018\/01\/Southern-Fried-Okra_EXPS_HCA24_39758_P2_MD_10_26_8b.jpg"},{"post_title":"Crispy Ranch Fried Chicken","post_link":"\/recipes\/crispy-ranch-fried-chicken\/","post_image":"\/wp-content\/uploads\/2019\/10\/EXPS_HVR19_246119_B10_15_9bv2.jpg"},{"post_title":"Fried Chicken and Waffles","post_link":"\/recipes\/fried-chicken-and-waffles\/","post_image":"\/wp-content\/uploads\/2024\/02\/Fried-Chicken-and-Waffles-_EXPS_FT23_274716_ST_0831_3.jpg"},{"post_title":"Country-Fried Venison","post_link":"\/recipes\/country-fried-venison\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Southwestern Chicken","post_link":"\/recipes\/southwestern-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24145_QC10597D52A-5.jpg"},{"post_title":"Air-Fryer Southern-Style Chicken","post_link":"\/recipes\/air-fryer-southern-style-chicken\/","post_image":"\/wp-content\/uploads\/2018\/05\/Air-Fryer-Southern-Style-Chicken_EXPS_FT23_227101_EC_100423_3.jpg"},{"post_title":"Slow-Cooker Country Captain Chicken","post_link":"\/recipes\/slow-cooker-country-captain-chicken\/","post_image":"\/wp-content\/uploads\/2025\/01\/Slow-Cooker-Country-Captain-Chicken_EXPS_TOHD24_220748_LeticiaAlmeida_06.jpg"},{"post_title":"Fried Chicken 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Chicken","datePublished":"2018-01-01","dateModified":"2023-11-21","prepTime":"PT20M","cookTime":"PT15M","totalTime":"PT35M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Country-Fried-Chicken_EXPS_FT23_2354_ST_0802_1.jpg","height":1200,"width":1200},"recipeCategory":["Dinner","Lunch"],"description":"Our country fried chicken has an ultra-crispy, herbaceous breading that encases succulent chicken. Use this recipe next time the fried chicken hunger strikes.","recipeIngredient":["1 cup all-purpose flour","2 teaspoons garlic salt","2 teaspoons pepper","1 teaspoon paprika","1\/2 teaspoon poultry seasoning","1 large egg","1\/2 cup 2% milk","1 broiler\/fryer chicken (3 to 3-1\/2 pounds), cut up","Oil for frying"],"recipeInstructions":[{"@type":"HowToStep","name":"Create the wet and dry mixtures","text":"In a resealable container, whisk the flour, garlic salt, pepper, paprika and poultry seasoning. In a shallow bowl, beat the egg and milk until well combined."},{"@type":"HowToStep","name":"Coat the chicken","text":"Dip the chicken pieces into the wet mixture in the shallow bowl, and then place them in the container with the dry ingredients. Place the lid on the container, and shake the container to coat the chicken evenly. Editor\u2019s Tip: Repeat this process once more if you want the cooked chicken to have an extra-crispy breading."},{"@type":"HowToStep","name":"Deep-fry the chicken","text":"In a large skillet or Dutch oven, heat 1\/4 inch of oil to 375\u00b0F. Fry the chicken, a few pieces at a time, until the chicken is golden brown and the juices run clear, 7 to 10 minutes on each side. Place the finished chicken on a paper plate lined with paper towels to drain excess oil. Editor\u2019s Tip: Use a thermometer to get the most accurate reading of your oil\u2019s temperature and chicken\u2019s internal temperature. According to our deep-frying temperature chart, chicken should be cooked to an internal temperature of at least 165\u00b0."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Val Goodrich"}],"nutrition":{"@type":"NutritionInformation","calories":" 592 calories","fatContent":"41g fat (7g saturated fat)","cholesterolContent":"137mg cholesterol","sodiumContent":"765mg sodium","carbohydrateContent":"18g carbohydrate (1g sugars","fiberContent":"1g fiber)","proteinContent":"37g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.642857,"reviewCount":14,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Southern","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-07-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"efwynne"},"reviewBody":"After reading the reviews i used buttermilk instead and the chicken was really good.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-01-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pajamaangel"},"reviewBody":"This was some of the best fried chicken I have ever made. I had to alter the way I cooked it because I couldn't find my cast iron skillet with the lid. I browned the chicken in oil on both sides and finished it in a 400 degree oven for 30 minutes. Came out deliciously juicy with crispy skin.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ribbet39"},"reviewBody":"This is the first time making Fried Chicken and this was great. I did change a couple of things. 1-instead of a shallow bowl i used a large zip bag. 2- added a few shots of Hot sauce to the wet bag. 3- added chicken to the wet bag and let it rest for 1\/2 hour turning the bag a couple of times. When I was ready to start putting the pieces into the dry bag I first drained the liquid from the wet then started by dropping only 2 pieces into the dry bag at a time. Clean up was fast. Will make this again and again. Thanks","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BIGRUNNINGTAZ"},"reviewBody":"THIS IS A KEEPER. AS FOR THE COOKING; COOK IT THE WAY YOU USUALLY FRY CHICKEN.THIS TASTE WAS VERY GOOD. THE WHOLE FAMILY LOVED THIS.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rodney Walker","givenName":"Rodney","familyName":"Walker"},"reviewBody":"I don\u2019t normally cook, my wife does the cooking in our home. I decided today to cook to give my wife a break. I must say, that was by far the best chicken I have ever cooked, when I do cook. My boys and wife really enjoyed it! Anytime I cook fired chicken, form this time forward it will be this recipe.Thank you, for sharing such a easy and tasty recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-08-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cobysmom"},"reviewBody":"VERY GOOD! CHICKEN WAS NICE AN MOIST AND FLAVOR WAS GREAT!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-10-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"whywhat"},"reviewBody":"I have fried chicken for years, decided to try this method, it is the best even the next day cold, not a greasy taste. Love it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"marymynia"},"reviewBody":"A quick fast meal ,I sure would make this.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tomswit"},"reviewBody":"I made a lot of chicken in my life. But your cooking time of 35-40 minutes is way off.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"bearguy64"},"reviewBody":"Well worth the effort, reminds me of summer days at Grandma's house for dinner.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sugarcrystal"},"reviewBody":"This recipe is good as is, but I like to soak the chicken in buttermilk for a couple hours before cooking. I also use seasoned salt in place of the garlic salt.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Bugs4life"},"reviewBody":"My family loved it first time and it was easy !","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Toonietoad"},"reviewBody":"I found this recipe great and tasted like my mother used to make - she died in 1973 and the recipe died with her so I am very happy to find your recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"diandrew77"},"reviewBody":"Very good recipe and so easy!! My family love it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"2354","romance_copy_dek":"Our country fried chicken has an ultra-crispy, herbaceous breading that encases succulent chicken. 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I decided today to cook to give my wife a break. I must say, that was by far the best chicken I have ever cooked, when I do cook. My boys and wife really enjoyed it! Anytime I cook fired chicken, form this time forward it will be this recipe.<\/p> Thank you, for sharing such a easy and tasty recipe.<\/p>","CommentId":1,"DateRated":"12\/12\/2017 23:45","GUID":"1653c8866d8449b1ac8011089ed2d0ed","MemberId":9359148,"Rating":5,"ScreenName":"Rodney ","SubmittedDate":"12\/12\/2017 23:45"},{"Comment":" This was some of the best fried chicken I have ever made. I had to alter the way I cooked it because I couldn't find my cast iron skillet with the lid. I browned the chicken in oil on both sides and finished it in a 400 degree oven for 30 minutes. Came out deliciously juicy with crispy skin.<\/p>","CommentId":2,"DateRated":"01\/14\/2017 17:20","GUID":"cdbb56f4680f431a88e560da406cb9de","MemberId":1603339,"Rating":5,"ScreenName":"pajamaangel","SubmittedDate":"01\/14\/2017 17:20"},{"Comment":" After reading the reviews i used buttermilk instead and the chicken was really good.<\/p>","CommentId":3,"DateRated":"07\/01\/2014 01:00","GUID":"b75963ac47134ef395fd6eacd653c71b","MemberId":4092460,"Rating":5,"ScreenName":"efwynne","SubmittedDate":"07\/01\/2014 01:00"},{"Comment":" Very good recipe and so easy!! My family love it!<\/p>","CommentId":4,"DateRated":"","GUID":"a4a87c268e1740c4a75fd98fcf891c07","MemberId":7505915,"Rating":5,"ScreenName":"diandrew77","SubmittedDate":"04\/29\/2014 23:10"},{"Comment":"I found this recipe great and tasted like my mother used to make - she died in 1973 and the recipe died with her so I am very happy to find your recipe!","CommentId":5,"DateRated":"","GUID":"30d2af703e154f0c8d6c3deae4d6086a","MemberId":7119167,"Rating":5,"ScreenName":"Toonietoad","SubmittedDate":"01\/30\/2014 23:23"},{"Comment":" My family loved it first time and it was easy !<\/p>","CommentId":6,"DateRated":"","GUID":"912a9156828a44dba5f8792a2ebadd8b","MemberId":7457883,"Rating":5,"ScreenName":"Bugs4life","SubmittedDate":"10\/26\/2013 12:03"},{"Comment":" This recipe is good as is, but I like to soak the chicken in buttermilk for a couple hours before cooking. I also use seasoned salt in place of the garlic salt.<\/p>","CommentId":7,"DateRated":"08\/11\/2013 00:03","GUID":"3abb538d97894b83875064d59f204e8e","MemberId":5836839,"Rating":4,"ScreenName":"sugarcrystal","SubmittedDate":"08\/11\/2013 00:03"},{"Comment":" Well worth the effort, reminds me of summer days at Grandma's house for dinner.<\/p>","CommentId":8,"DateRated":"04\/20\/2013 17:51","GUID":"bbc1938e89164f13b63986dc3e1d72f1","MemberId":7234338,"Rating":5,"ScreenName":"bearguy64","SubmittedDate":"04\/20\/2013 17:51"},{"Comment":"","CommentId":9,"DateRated":"04\/16\/2013 09:56","GUID":"4ba0da3e2dde43cea64b8adc1e9c6e8b","MemberId":1015455,"Rating":5,"ScreenName":"farmmompatti","SubmittedDate":"04\/16\/2013 09:56"},{"Comment":"","CommentId":10,"DateRated":"01\/14\/2013 20:11","GUID":"1c6ea95330ac4dbda295367eb5cb2352","MemberId":6914994,"Rating":0,"ScreenName":"wosesmom","SubmittedDate":"01\/14\/2013 20:11"},{"Comment":" Love, love, love this recipe and so does my five year old :)<\/p>","CommentId":11,"DateRated":"01\/08\/2013 20:49","GUID":"2542bbbbba304d2e97c45e47aac4923d","MemberId":5191730,"Rating":0,"ScreenName":"kcar8498","SubmittedDate":"01\/08\/2013 20:49"},{"Comment":"","CommentId":12,"DateRated":"12\/28\/2012 16:57","GUID":"ef7d9e8fa8e246cc99ccb22805d64096","MemberId":4695340,"Rating":5,"ScreenName":"jenjones75","SubmittedDate":"12\/28\/2012 16:57"},{"Comment":"","CommentId":13,"DateRated":"10\/02\/2012 18:24","GUID":"1d21e5f624094338b04e4a960d724aec","MemberId":1850683,"Rating":0,"ScreenName":"August1","SubmittedDate":"10\/02\/2012 18:24"},{"Comment":" This is the first time making Fried Chicken and this was great. I did change a couple of things. 1-instead of a shallow bowl i used a large zip bag. 2- added a few shots of Hot sauce to the wet bag. 3- added chicken to the wet bag and let it rest for 1\/2 hour turning the bag a couple of times. When I was ready to start putting the pieces into the dry bag I first drained the liquid from the wet then started by dropping only 2 pieces into the dry bag at a time. Clean up was fast. Will make this again and again. Thanks<\/p>","CommentId":14,"DateRated":"08\/25\/2012 22:22","GUID":"74806B41EBA2423593F848556E086C82","MemberId":805471,"Rating":5,"ScreenName":"ribbet39","SubmittedDate":"08\/25\/2012 22:22"},{"Comment":"","CommentId":15,"DateRated":"08\/14\/2012 19:44","GUID":"126f0d783094448595281ab6ab53f3c7","MemberId":6177401,"Rating":0,"ScreenName":"Svalley","SubmittedDate":"08\/14\/2012 19:44"},{"Comment":"","CommentId":16,"DateRated":"12\/07\/2011 10:58","GUID":"3A36AAAAF4F04F4EB3F9249342BF707D","MemberId":3152297,"Rating":0,"ScreenName":"kheath36","SubmittedDate":"12\/07\/2011 10:58"},{"Comment":" I have fried chicken for years, decided to try this method, it is the best even the next day cold, not a greasy taste. Love it.<\/p>","CommentId":17,"DateRated":"10\/15\/2011 23:16","GUID":"d9accd5cbecd4f7ab61f5965de1f8502","MemberId":6148151,"Rating":5,"ScreenName":"whywhat","SubmittedDate":"10\/15\/2011 23:15"},{"Comment":" VERY GOOD! CHICKEN WAS NICE AN MOIST AND FLAVOR WAS GREAT!<\/p>","CommentId":18,"DateRated":"08\/16\/2011 15:54","GUID":"10167091e4304545a4356736638630ae","MemberId":3634107,"Rating":4,"ScreenName":"cobysmom","SubmittedDate":"08\/16\/2011 15:54"},{"Comment":"","CommentId":19,"DateRated":"10\/24\/2010 19:43","GUID":"484d082d0e9d4050b9b3517fd47fc53e","MemberId":3206853,"Rating":5,"ScreenName":"kissdacook","SubmittedDate":"10\/24\/2010 19:43"},{"Comment":" THIS IS A KEEPER. AS FOR THE COOKING; COOK IT THE WAY YOU USUALLY FRY CHICKEN.<\/p> THIS TASTE WAS VERY GOOD. THE WHOLE FAMILY LOVED THIS.<\/p>","CommentId":20,"DateRated":"06\/12\/2010 13:20","GUID":"5BC2D80B68B5D1F9CBAB038693D6BB49","MemberId":94457,"Rating":5,"ScreenName":"BIGRUNNINGTAZ","SubmittedDate":"06\/12\/2010 13:20"},{"Comment":"","CommentId":21,"DateRated":"06\/04\/2010 10:21","GUID":"e9e2342561de4a8894ca16a93934042e","MemberId":5122876,"Rating":4,"ScreenName":"mscleaner","SubmittedDate":"06\/04\/2010 10:21"},{"Comment":" I made a lot of chicken in my life. But your cooking time of 35-40 minutes is way off.<\/p>","CommentId":22,"DateRated":"06\/04\/2010 06:29","GUID":"280F1BBE9C3A4406A41E14541C4C7029","MemberId":494802,"Rating":2,"ScreenName":"tomswit","SubmittedDate":"06\/04\/2010 06:29"},{"Comment":"","CommentId":23,"DateRated":"06\/04\/2010 00:53","GUID":"9C30B4F674E348B9BF70196C0F0538CF","MemberId":2974002,"Rating":5,"ScreenName":"Brainchild","SubmittedDate":"06\/04\/2010 00:53"},{"Comment":"","CommentId":24,"DateRated":"06\/03\/2010 20:03","GUID":"6382F12E8F46BB17C4F91BE397642BBC","MemberId":132402,"Rating":5,"ScreenName":"gunntdel","SubmittedDate":"06\/03\/2010 20:03"},{"Comment":"","CommentId":25,"DateRated":"06\/03\/2010 18:21","GUID":"be5e866d20cf4fa79c47ea1c003c29a0","MemberId":3996766,"Rating":1,"ScreenName":"jmboshkoshnew.rr.com","SubmittedDate":"06\/03\/2010 18:21"},{"Comment":" A quick fast meal ,I sure would make this.<\/p>","CommentId":26,"DateRated":"02\/10\/2010 22:07","GUID":"677689c6cb3643c6a6eee4c95502fa50","MemberId":3880219,"Rating":5,"ScreenName":"marymynia","SubmittedDate":"02\/10\/2010 22:07"}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Country Fried Chicken"}},"analytics":[],"yoast_head":"\nIngredients for Country Fried Chicken<\/h2>\n
Taste Recipes<\/span><\/span><\/p>\n
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Directions<\/h2>\n
Step 1: Create the wet and dry mixtures<\/h3>\n
Step 2: Coat the chicken<\/h3>\n
Step 3: Deep-fry the chicken<\/h3>\n
Country Fried Chicken Variations<\/h2>\n
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How to Store Country Fried Chicken<\/h2>\n
Country Fried Chicken Tips<\/h2>\n
Taste Recipes<\/span><\/span><\/p>\n
Can you use buttermilk instead of regular milk to make country fried chicken?<\/h3>\n
What do you serve with country fried chicken?<\/h3>\n