Comments on: Pioneer Woman’s Buttermilk Fried Chicken

By: Janell

Janell — Mon, 07 Nov 2011 09:52:33 +0000

My first attempt at fried chicken and this was an epic fail. I agree with the above posts it browned up way faster than the 5-7 minutes, tried to adjust the temp but then the breading kept falling off into the oil Even after I baked my chicken it still wasn’t done. Not sure it was worth all the work. The is my first pioneer woman recipe failure…

By: Christy

Christy — Wed, 05 Oct 2011 12:37:47 +0000

I made this last night but was disappointed- the breading was nowhere as beautiful as the ones pictured here! Whazzup with that? I’m a pretty good chicken fryer if I do say so myself. This was just…eh. I’ll go back to my normal dredge, egg wash, batter-fry method.

By: Kelly

Kelly — Tue, 06 Sep 2011 23:36:09 +0000

I made this for dinner tonight with the intention of eating it over a few days. It is delicious! I found the cooking times to be fairly accurate, but I kept a close eye on it. Also, I think next time I will add salt and pepper directly to the chicken to give the meat more flavor. Thanks, Ree!

By: JG

JG — Tue, 28 Jun 2011 19:02:36 +0000

I made this the other day and I can see how people might get burned chicken.

I kept a close watch on my pieces in the fryer and took them out after about 2-3 minutes, not 5-7. The oil was so hot (electric fryer, so moderated temperature) that the breading cooked up much faster than the recipe said it would.

Just take it out when it gets a nice pretty light golden brown, then bake according to the directions. Perfect fried chicken.

By: Gina @ Skinnytaste

Gina @ Skinnytaste — Wed, 20 Apr 2011 01:09:04 +0000

Oh this is my weakness!! I may have to be bad and make this

By: Kim

Kim — Tue, 22 Mar 2011 02:13:22 +0000

I agree with Buffalo. Exactly what she said. Very disappointed in this recipe. I usually love Pioneer Woman’s recipes but not this one.

By: Buffalo

Buffalo — Sat, 19 Mar 2011 18:47:15 +0000

I did not have good look with this recipe. I followed it exactly and the chicken burned on the outside. Plus I just didn’t think this had great flavor or was worth all the work. Next time I’ll just get a bucket of KFC.

By: temple2

temple2 — Fri, 19 Mar 2010 04:08:17 +0000

My way is similar. If you let the chicken sit in the seasoned flour or on a cooling rack for half an hour before frying, the flour absorbs the buttermilk batter, so the breading will adhere to the chicken a lot better, and you get a thicker, crispier coating of breading.

I don’t even use seasoned salt, thyme, or paprika. I use plain Celtic sea salt, fresh ground black pepper, and a bit of cayenne, and I add some crushed garlic to the buttermilk the night before. It’s very simple and very good.

By: Joanne

Joanne — Wed, 16 Dec 2009 04:13:32 +0000

I use a recipe very close to this except I omit all the spices and use a packet of Ranch dressing mix. Mmmmm….my family loves the seasoning blend! Very flavorful:-)

By: Lynn

Lynn — Tue, 10 Nov 2009 16:05:07 +0000

Great job on the chicken! It looks just right. As always, your boys are adorable.