Comments on: Alton Brown Pan Fried Chicken

By: MJ

MJ — Mon, 14 Feb 2011 14:11:30 +0000

I had nearly the exact results with this recipe. I dropped the chicken in at 350 but the oil quickly went down to the low 300′s. I thought it was critical to cook at 350 to keep the chicken from absorbing more oil than neccessary so I did my best to keep the temp up but was never over that.

I’ve got a bit of a head cold so I can’t comment much on the seasoning but my chicken looked just as pictured here when done which is in severe contrast to the golden brown picuted on the foodnetwork site where I pulled the recipe.

I would agree that this was on the very edge of being burnt event though the meat was excellent, being this close to burt covered up much of the seasoning.

By: emmi

emmi — Sun, 25 Jul 2010 23:35:16 +0000

We made something similar tonight, and I agree about the loss of coating flavor. I think I’ll leave the paprika out of the coating next time and sprinkle it on afterward.

By: dawn schwind

dawn schwind — Sun, 18 Jul 2010 23:13:10 +0000

I made this recipe tonight and did the exact same thing. It came out too dark, but the meat was excellent. I did not like the darkness of the coating. It may have been the paprika, but that wasn’t in the flour coating. I have used the egg flour mixture and did not have a problem. I am wondering if that is the best way to go.

By: Alton Brown – Live & Let Diet I | Health: Diet & Fitness, Mind & Mood, Longevity, Conditions Guide

Mon, 26 Apr 2010 00:28:28 +0000

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