I've never been wowed by my fried chicken either..I think the temp has to be just right to cook crisp up the coating and not over cook it or dry it out before the inside is done...I also think the commercial stuff is full of salt..more than I want to put in mine..A huge hole in my culinary repertoire has been fried chicken. I made it once years ago and was dissatisfied.
FF to today. I had a 4-pound chicken that I cut into ten pieces. I marinated the chicken overnight in seasoned buttermilk. Then I double coated it with seasoned flour and fried it in batches at 350ºF. I was not pleased with the result. The chicken was nice and juicy but the coating was disappointing.
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Back to the drawing board.
Rocklobster, you're going to make Craig want a "muff."
For those of you with fried chicken issues, try ATK's North Carolina dipped chicken. You don't have to do the dip if you don't want to and it makes great extra crispy chicken. Just make sure you follow all the directions.
Triple plated Dinner...
Chicken Vegetable Soup from the freezer, Chicken Pie, Home-Made, but not my home, and the Salad, of course ....