This chicken was very good. It came out moist, tender, and packed with flavor. I love chicken parmesan but the breading and pasta is a bit too much for my daily diet so it's great to have a healthier option... I served with vegitables instead of spaghetti. I didn't have any fresh garlic so used powdered and it came out fine, I'm sure with fresh garlic it may even be better.

Reviewed On: Sep. 8, 2009

I cooked them on the middle rack for the 8 minutes, just barely a light golden color but not too dark, then brushed the rest of the melted on them before they cooled. These were great and much cheaper than those at the mall, but just as good if not better.

Reviewed On: Jul. 18, 2009

These are soo delicious! I made them this morning for the first time for my daughter's pre-k Cinco de Mayo party and they were pretty easy to make. I doubled the recipe and there was no problem in that either. I used a regular, bigger pot with about an inch of oil in it and had it set at just above medium heat on my stove... I just let the oil heat up for 10 minutes before I added the dough. They fluffed up instantly. Then I filled a plastic baggy with cinnamon and sugar and once the sopapillas cooled down just enough so they wouldn't burn the bag, I put them in the bag, shaked it and they got a good coating.

Reviewed On: May 4, 2007