Great method - years ago I discovered the secret of letting the batter develop into a paste. It keeps the chicken from getting greasy and makes a really crispy crust. A couple of points I will add - it's better to drain the cooked chicken on a wire rack set over a cookie sheet because paper towels develop moisture and it's essential to leave the fried chicken uncovered while it's being held in a barely warm oven (about 200 degrees) - just to ensure no wilting moisture develops in the oven, I set it to 225 and leave the door slightly open. Now I have a commercial type overhead exhaust fan,so I use the infrared lights to keep fried food warm.

Reviewed On: Jul. 17, 2009

I can't believe all the rave reviews about this recipe. I was suspicious that the microwave cooking would make the mass unmanageable, but I underestimated what would happen. Using the words "stir" and "pour" in the directions is a great joke - there is nothing that will move or control this epoxy - I think all the kitchen tools I used will have to be thrown away. Surely someone else has had a disasterous experience with this recipe. I am known as a really good cook and I have done some really difficult things, but this is more like an insider joke than a real recipe.

Reviewed On: Dec. 18, 2008

These cookies need 1 tsp vanilla extract to bring out the full flavor of the pecans.

Reviewed On: Nov. 11, 2008