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Excellent recipe. Soaking the chicken overnight (or 6 to 8 hours) makes all the difference in the world in the juiciness and taste of the chicken. I do prefer to let my floured chicken rest for up to 30 minutes before cooking - this lets the flour coating set so it won't fall off in the hot grease.

By SBMULL | 

October 8, 2009

Now this is the way fried chicken should be done. There is just no substitute for using buttermilk.

By SBMULL | 

October 8, 2009

This may seem like good fried chicken to East Villagers, but there are many things wrong with the recipe. First, overnight brining for chicken pieces is excessive and will cause the over-saltiness one reviewer disliked. Second, the chicken should be seasoned, not just the flower. Third, pieces should be dipped in buttermilk or milk before flouring. Fourth, the floured pieces need to rest for at least 10 minutes before cooking to set the coating and prevent it falling off in the skillet. Finally, ten minutes is not nearly long enough to cook anything but a small breast - thighs and drumsticks need to be cooked at least 15 minutes, preferably with the skillet covered during the middle 10 minutes to ensure a juicy interior. Sorry to be so critical, but as a lifetime southern cook, it really annoys me to see our standard recipes, like fried chicken, presented in an avant garde way. Sometimes there is just no way to improve on the original.

By SBMULL | 

October 8, 2009

This isn't what I expect to find on the F&W website.  I have nothing against extreme health food, but I don't even know what some of these ingredients are!

By SBMULL | 

October 23, 2008

This is fantastic.  Add some large shrimp to the stirfry and you will have a wonderful dish called "Jade Shrimp"

By SBMULL | 

October 2, 2008

I agree with another reviewer, it needs fresh ginger and lots of garlic.  Also this dish is supposed to have whole hot chili peppers.  Finally - cut the sugar to 1/2 tsp - the sugar should merely accent the taste not add a sweet undertone.

By SBMULL | 

October 2, 2008

By SBMULL | 

October 2, 2008

I think you could make this with fresh large shrimp - just reduce marinating time and reduce cooking time by 1 minute.  I also use no more than 1/2 tsp sugar in any stir fry.

By SBMULL | 

July 31, 2008

I strongly recommend using fresh lim juice instead of the bottled stuff.  If you can't get fresh Key limes, use Persian limes with 1 tbs. lemon juice  substituted for 1 tbs. lime juice. 

By SBMULL | 

February 21, 2008