very, very good. the coating actually stayed on the chicken and it was very moist. The only problem I had was it didn't want to brown in the oven, so I fried it the last 10 minutes on the stove and it came out a great golden color. I only soaked it in the egg for about 2 hours due to time constraints, I can only imagine what it would taste like soaked overnight. Will be sure to try that next time. thanks for a great recipe, this one is a keeper.

Amazing! These are so good they are now in weekly rotation in our house. After frying them on the stove, I smother them in the gravy and bake them, covered in the oven for 20 minutes. They come out very moist and mouth-watering. They practically fall apart in your mouth and that is exactly how salisbury steak should be. I did make a few changes based on what I had on hand. I used cream of mushroom soup instead of french onion and I cut out the onions themselves. I recommend doubling the gravy recipe so that you can put it on mashed potatoes as well. Great recipe.

I have made this twice now for 2 and it is very good, well worth the effort. The first time all I had was refrigerated biscuits not cresent rolls and after rolling them out they made perfect round pastries. I was hesitant to use raw meat because I didn't want the biscuits to burn while the meat cooked so I browned it first. This allowed me to cook them just long enough for the biscuits to cook and left them a wonderful golden color, crispy on the outside and hot, moist and flavorful on the inside. This does take some effort but I recommend using round biscuits instead of cresent rolls. I cut out the onion because I am not a fan and I added cooked rice and celery. Smothered them in a mushroon country gravy and they were really good. will definitely make again. Thanks!

OMG!!! This gravy is amazing. The color, the spices, makes it taste like it came from a 5-star restaurant. I have never reviewed a recipe before but this one deserves it. I never knew what the "flour" taste really was until I compared this to other recipes and now I completely understand. I think the secret ingredient would be the boullion cube. I cut the recipe in half since there are only 2 of us and the only changes I made was I used 1 beef boullion cube because that was all I had on hand, I skipped the salt, and I made it without sausage so that I could put it on country fried steak. Excellent, will be in the regular rotation in our house, thanks!