"I followed his method to the letter, except I used my own blend of spices. (I used to work at a national chicken chain, so I know a few of the Colonel's secret spices. But not all.)
Even though I took my shortenings temperature, it didn't seem to be hot enough. The breading kept falling off of my meat.
However, I did like the taste of the chicken soaked in the buttermilk.
I'll make it again, but fry it the way I always have.

"I was a bit skeptical, because I don't like mustard with my ham. But I was wrong! This is fantastic! Only thing that bothered me was that the crust kept sliding off into the pan. Even my husband, who doesn't like glazed hams, loves this. Made it a day early for Christmas dinner, and I'm not sure if any will be left.
Thank you, Mother Brown, and Alton Brown for sharing this.
Sincerely,
Another Mrs. Brown

"I was a bit skeptical, because I don't like mustard with my ham. But I was wrong! This is fantastic! Only thing that bothered me was that the crust kept sliding off into the pan. Even my husband, who doesn't like glazed hams, love this. Made it a day early for Christmas dinner, and I'm not sure if any will be left.
Thank you, Mother Brown, and Alton Brown for sharing this.
Sincerely,
Another Mrs. Brown