I wouldn't say it's the best chicken ever, but it is the best oven-fried chicken I've ever had. I can't fry chicken (or so I've been told), so this will become my alternative to frying. I followed others suggestions in that I used used bread crumbs (I didn't have corn flakes) and I used ranch dressing instead of sour cream (I didn't want to go to the store). I did marinate it for 1 1/2 hours. I baked it at 400 degrees for fifty minutes because I had fat chicken breasts. It was very moist and juicy. My only downfall was that I didn't broil it for a few minutes before taking out of oven. I wish I had because the crust would've held better. But overall, I would definitely make it again.

Reviewed On: May 31, 2009

I liked it, but I think I've worn my children out on it cause they wouldn't eat the ham the last time I made it. May only use this recipe for holidays or special occasions.

Reviewed On: May 30, 2009

Not the best I've had.

Reviewed On: May 30, 2009