Awesome "bar" snack! My fiance made these for me and I loved them! 1. We didn't use nearly the amount of flour/cornstarch so I would cut that in half. 2. We also cut our cheese sticks in half which was the perfect size for our small saucepan. 3. Plain breadcrumbs + 2 tsp Italian seasoning. 4. Followed the dipping order. 5. Did NOT use a quart of oil . . . we just fried them in our medium saucepan, a few at a time. Just be careful not to overfill the pan with oil or add too many cheese sticks at a time!

Reviewed On: Oct. 22, 2009

Very tasty! Here are the things I did differently . . . 1. Used about 2 lbs. of bone-in thighs (they were on sale!). 2. Used the same amount of spices listed. Cut back the lemon juice to one lemon and 1 tbsp olive oil. 3. Rubbed the spice mixture underneath the top skin flap of my chicken thighs. Then sprinkled the rest of the mixture on top of them. 4. Drizzled the lemon/olive mixture underneath the skin as well as on top of the chicken. 5. Baked in a 8X8 pyrex dish with lemon skins, a few cloves of garlic, and onion slices. Next time I would nix the lemon skins -- my chicken was very citrus-y. 6. Baked at same temp listed in recipe until chicken was cooked through (prepare to keep them in the oven for awhile!)

Reviewed On: Oct. 22, 2009

Very good! Made a few changes that I think pushed this recipe from 4 stars to 5. Here's what I did differently . . . 1. Seasoned the chicken with Lawry's seasoning salt (any seasoning salt would probably do) prior to cooking. 2. I did NOT add any other spices while cooking the chicken. I mixed those in later. 3. Cooked 1/2 cup, maybe more, of diced onions with the chicken. 4. Drained my chicken mixture and added it to a small bowl with black beans, green chile peppers. 5. Here are the spices I used: 1 1/2 tbsp dried cilantro, 1/4 tsp each of garlic powder, onion powder, paprika, and 1 tsp each of chili powder and cumin. 6. I also added about 1/4 c (1 small can) of diced black olives. 7. Let my mixture sit overnight b/c I didn't have enough time to cook it! 8. The next day I added the sour cream and the cheese directly to my chicken mixture. Followed the sauce/layer directions 9. Baked in a round pyrex bowl using two whole wheat tortillas per layer. 10. Topped with whatever salsa I had left in the fridge! 11. B/C of the bulk, would more cooking time while covered with foil -- otherwise the layers won't be all the way warmed.

Reviewed On: Oct. 22, 2009