I probably should give the sauce 5 stars, but the chicken needs help. I think it should say 1 T. of cayenne instead of 1 t. These need some zing, they are just too plain. Also, I ran out of egg first and had to add another (so 3 altogether plus 3T water). I still had about 1/2c. flour leftover. The first batch burnt the coating @ 375, yet the inside was raw. I turned down the fryer to 345 and altho they took longer, they were @ least done and didn't burn. But, still very bland. I also added garlic to the coating, but it just didn't help. Plus the breading came off the chicken. The sauce rocks though. My children liked, but didn't rave about them. I'll keep looking for a good tender recipe, but the sauce is a keeper. Thanks!

Reviewed On: Aug. 11, 2008

This is an update on my second time making this, so I am changing my comments. Oh, and STILL awesome! MUCH better this time! I see now I really overcooked the caramel the 1st time. 5 min. over med/low heat is fine - no need for a candy thermometer. It needs to be light and foamy, just like it says. I used just 3 bags of Jolly Time Blast O Butter microwave popcorn and the ingred. as they appear for 28 servings. (Oh, and use butter!) Every piece of popcorn gets covered nicely! This should be chewy and easy to stir, so if you overcook the caramel and have trouble stirring @ the 15 min. intervals, you didn't do something right. It definitely takes one hour @ about 240. It still may be a bit chewy, but once you let it cool, it hardens nicely. I used a large turkey roaster for the entire batch, which works wonders. This is SO SIMPLE AND SO DELICIOUS! This should have 10 stars!Thanks AnitaLouise!

Reviewed On: Mar. 10, 2007

This soup is nothing short of awesome. My husband raved about this soup for 2 days. I did brown the cooked chicken w/ the onions, didn't have white beans, just used 1 can navy beans & 1 can dark red kidney beans, added some frozen corn and 1 can of cream of chicken. Then, since it was EXTREMELY spicy (quite a kick) and sort of thin, I added some diced potatoes to absorb some of the broth and "kick". My husband was getting it out of the pot before I even added the cheese, which I'm sure is just as good sprinkled on top later. This recipe really surprised me on how it tasted like something you would get @ a pricey restaurant. It smells really good when cooking and would be an awesome soup to serve @ a party (and impress your guests). Way to go!

Reviewed On: Jan. 8, 2007