Really good and easier than my previous recipe. These are light and just sweet enough -- not too sugary. I think next time I might try 1/2 ap & 1/2 ww flours. Also, I think buttermilk could be subbed for the vinegar & milk in a pinch with no negative outcome. Really good!

Reviewed On: Oct. 5, 2009

Way way way too salty -- and I only marinated for about 4 hours. I did not add the additional salt listed in the recipe. It just made my chicken tast like, well, salt. I couldn't taste the garlic or beer. I will not use this recipe again. sorry.

Reviewed On: Sep. 30, 2009

This is really good and easy. I halved the recipe and used a pre-cooked italian sausage (didn't realize it was pre-cooked when I bought it) and it turned out just fine. I still removed the casings and chopped the sausage up a bit. It was not watery or greasy. I added a bit of parmesan cheese to the sauce and it was great. Will be making this again.

Reviewed On: May 8, 2009