Wow!! What an excellent recipe!! This is the first time that I have fried chicken that wasn't dry, too crisy or underdone in the center. In the past when I fried chicken, I had to keep checking to see if the center was done. As a result my chicken has been too crisy for my taste and dry. I used my steamer basket to steam the chicken in (a metal one that you put in a pan). I cut the recipe in half and used 4 chicken thighs. I used half of the juice from the chicken to make gravy with and used the remaining flour to thicken the broth with. I used my own homemade steak seasoning instead of spike Savory Steak Seasoning (for all types of meat) This is the way I am going to fry my chicken from now on. Thanks Di for an excellent recipe
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Very tasty chicken ,my husband and I both enjoyed it .Thanks for posting this recipe.It is a keeper.
Glittergirl
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We would give this way more stars, if we could! Steaming the chicken before frying is definitely the way to go! The chicken was crisp, tender, moist, and totally delicious. DH and I made this, and we kept sprinkling the top of the flour with the seasonings, to ensure a good measure of it got into the coating. It was perfect. We accompanied it with mashed potatoes and biscuits, for a totally southern meal. Di, this is a true winner. Absolutely wonderful. This is THE fried chicken recipe we'll use from now on. Perfect. Thanks!
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I LOVE this recipe. I made fried chicken and it wasn't raw around the bone!! (For me, that is a miracle.)
I didn't even thaw the chicken much, just put it in my large skillet and gently cooked it in chicken broth. I cooked 4 really large breasts and it was too much to fit in any of my pots for steaming.
The result was very juicy fried chicken......and the breading was very tasty and crispy.
You can bet I will make this again.
Donna
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Excellent recipe...I used Emeril's Bayou Blast, and found the technique foolproof. I think if I were doing boneless chicken, however, I would skip the steaming for fear of overcooking during frying. I used my broth for making Armenian Rice Pilaf for my side dish. Thanks DiB!
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Great method!!! I started steaming chicken cuz of this recipe...love it. And tonite I finally did the whole recipe for fried chicken. It turned out great!!!! I used Emeril's seasoning instead of spike. Thanks DiB!
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Sorry, this did not work for me.I used just breasts,I do not care for boiled chicken. and this is what they tasted like, and dry.
Perhaps only works with bone in.
Breading was good, love Spike.
Good on fryed potatoes.
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what a smart way to fry chicken! i absolutely loved this method. not only was it totally juicy on the inside, i also really loved not having that nagging "did-i-cook-it-long-enough-yet" feeling during the frying stage. this is the way i'll fry chicken from now on! thank you so much for posting this recipe (and answering all my silly questions along the way!).
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Thank you for sharing this awesome recipe! At first, I thought it might be more work with three bowls and all, but in the end you end up with less. It ends up being an easy assembly line! I ended up cutting chicken breasts into nugget-like pieces, so the fry-time was only about 30-45 seconds per piece. Very quick. VERY easy. And most importantly, VERY tasty. (I did season it myself, as I couldn't find the spike seasoning recipe:( )
I will definitely make this again!!
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This has got to be some of the best fried chicken I have ever eaten, let alone made myself. It turned out very tender and juicy inside and the outside was golden crispy perfection. I have a feeling I will be making this one often. I just love it! Thanks Di!!!!!!!
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