I only made 3 servings because just in case they didn't taste good I wouldnt be too upset for wasting the chicken! But BABY!!!!!! This recipe will definitely be added to my box! Next time, as a test, I am going to toss them in the sauce as the last step requires and then place them in the oven on 400 for about 10 mins or so and see how they turn out. For extra added crispness here is a suggestion......flour the chicken and place the pieces in a glass dish covered in the fridge for about an hour or so (do not skimp on the timing). Take them out, yes they may be a little sticky, and shake the pieces in flour one more time before you fry. This adds a good texture and crispness to the skin. I've been using this step for a while now. Got it from the "Restaurant style Buffalo Wings" recipe from this site. I use this technique as a base for lemon pepper wings, buffalo wings, bbq wings etc. They don't last long........I am going to make these Honey Lime Wings for a party next week and I will be adding a little fresh diced jalapeno pieces to a batch!!! Thanks Jana! This recipe is a keeper!!!

Reviewed On: Aug. 23, 2009

I used this recipe as a base for a lemon cake. I 1/2'd the recipe since I was experimenting and the cake turned out much better than what I expected. Since I 1/2'd the recipe used 2 whole eggs and 2 egg yolks. I should've used 3 egg yolks and 1 whole egg but none-the-less the cake was de-lish!! To get the lemony flavor I wanted I added 1 tsp of pure lemon extract in addition to 1 pkg of unsweetened lemon kool-aid. YES! I dais kool-aid. It give it that BAM and such a powerful lemony taste. I've been experimenting all week to get the perfect lemon cake and I think that this recipe used as a base is perfect! Paired with a lemon cream cheese frosting. Mmm mmmm! I agree with naples34102 (you folks should listen to her. She makes sense and I have used her advise on a Key Lime Pie recipe from this site) people are so use to box cake mixes that they don't know what a "scratch" cake is suppose to taste like let alone what the texture is suppose to be like. FYI.....egg yolks make the cake dense (heavy) while egg whites make them light and airy. If you don't want a dense cake you will need to used use a few whole eggs in place of just egg yolks. Thanks JD!

Reviewed On: Aug. 23, 2009

I scaled the recipe down to 4 and went to work! The only thing I will say is that even though scaled down to four...using a 1/4 measuring cup still only yielded 6 pancakes so essentially, scaling it down to 4 really meant 3. No big deal! It was enough for us. Thanks Dakota! Your grandmother knew what she was doing with this recipe. I will definitely be making these again!

Reviewed On: Aug. 23, 2009