I took the advice of previous reviewers and used only one egg, 1/2 cup more flour, and waited to add the toppings. I baked the crust for 10 minutes, then took it out and added some cooked chicken, mozzarella cheese, and pasta sauce. I then stuck it back in the oven for another 8 minutes on "broil". I made the chicken in a skillet with vegetable oil, a little garlic powder, and some dill weed flakes. I ended up with a pretty thick crust, but I think it was because I poured the batter into a smaller circular pan. Sprayed the pan really well with vegetable oil spray, and had no problem with it sticking. Overall, this was an excellent recipe that I will DEFINITELY do again. It lends itself to so many easy varieties of toppings, and was a snap to whip up.

Reviewed On: Sep. 15, 2008

I really liked this recipe, but my fiance was "iffy" on it. I think it was the milk that bothered him... if he hadn't seen me put it in, he probably wouldn't have had a problem! :) It was very easy, and I may try to make it again and use less milk or more seasonings.

Reviewed On: Sep. 14, 2008

Very good recipe. This was my first time attempting fried chicken, and I didn't let the oil get hot enough (I was in a hurry). BUT... the chicken STILL came out with a crispy finish and an excellent taste. I can only imagine how good it would have been if I had let the oil get hotter. Thanks!

Reviewed On: Aug. 13, 2008