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"This is one of our favorites-for Sunday dinner or for taking along on a picnic," shares Rebekah Miller of Rocky Mount, Virginia. "Served hot or cold, it's a real treat."
Originally published as Country Fried Chicken in Cooking for 2 Winter 2005, p15
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Reviewed on Oct. 10, 2011 by Coryskitchen
This recipe was a complete disaster for me. The search continues...
Reviewed on Jan. 01, 2009 by sweepsnut3000
This was a good fried chicken recipe. The pieces were crispy on the outside, moist and hot on the inside. The coating had a little bit of spice and decent flavor. The only issue I had with it was that I had to quadruple the coating ingredients when I only had double the amount of chicken. Overall, though, this was a success.
Reviewed on Oct. 21, 2008 by lorlene
Just made this. It was delicious!!!
Reviewed on Sep. 01, 2008 by apjohnson
two thumbs up! I had to almost quadruple the ingredients because I had a value pack - 14 legs; but nevertheless it turned out equally as tasty!
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