Reviewed: Nov. 9, 2009

delicious! very tender and juicy. everyone gobbled it up!

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cakewench

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 7, 2009

You leave yourself open to criticism when you call your recipe the best ever. This isn't the best chicken ever -- it isn't even in contention. I added lots of extra seasonings, but it still was barely average. Sorry, thanks for the submission, but this one I won't try again.

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TW in Florida

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Reviewed: Nov. 3, 2009

My kids loved these. My 9 year old said "These are Delish mum, thanks for making them.

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Vancouver mom

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Reviewed: Oct. 27, 2009

This recipe is so simple, and so delicious!!! I let the chicken breast sit in the sour cream for about eight hours. It was perfect! Thanks for this easy recipe!

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schneggy04

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Reviewed: Oct. 17, 2009

So good!! I can't wait to make it for company . . and not tell them how I did it!! :) I used one whole packet of italian sald dressing mix used most of it in with the sour cream. Next time I will put one in with the sour cream and one with the corn flakes. I was scard of using too much . . but now I'm not!! I also put some cheese with the flakes. Next time I may not use the butter . . . maybe I'll just spray it with Butter Pam. Can't wait to do it again!! THANK YOU MAE. I think this is my favorite of this site and I use this site weekly.

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Michelle Nelson

Cooking Level: Intermediate

Living In: Madera, California, USA

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Reviewed: Oct. 14, 2009

This was really great. I used my magic bullet to make the corn flakes into a fine powder and used half plain yogurt and half ranch dressing instead of sour cream. Seasoned with garlic salt and onion flakes. Will be making this again for sure!

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AMYROCHA

Cooking Level: Intermediate

Home Town: Tillamook, Oregon, USA

Living In: Pacific City, Oregon, USA

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Reviewed: Oct. 13, 2009

Very good chicken, I added crushed garlic to the sour cream and used rice krispies and peanut butter crunch because I had them on hand. I willl definitly make chicken this way again. Thanks for the recipes Mae. <3

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Bee Brannin

Cooking Level: Intermediate

Home Town: Okeechobee, Florida, USA

Living In: Crystal River, Florida, USA

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Reviewed: Oct. 11, 2009

Amazing! This chicken was perfectly cooked, moist and delicious. I will definitely make it again! I wasn't sure how much onion and garlic to add as seasoning, but I made a few dashes, and that ended up being fine. Also, I had four large chicken breasts instead of six, but kept the same amount of sour cream and crushed corn flakes. Perfect.

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pdeboard

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Reviewed: Sep. 25, 2009

This was awsome!! I took some advice from others and marinated my chicken in sour cream and ranch dressing for about a hour and threw in a little chili powder and salt in pepper. Then I added seasoning salt, itlian seasoning, and garlic salt to the corn flakes. I also topped it with parmesian cheese before baking! I will make this again for sure!!

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Mamma Klaus

Cooking Level: Intermediate

Living In: Washington Court House, Ohio, USA

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Reviewed: Sep. 25, 2009

It was good but I think I used too thick chicken, thinner would be better. I just laid then on a cookie sheet thickly spread mayo, sprinkled garlic powder and italian seasoning followed by crushed corn flakes. Used less than one cup mayo for four big chicken breasts.

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MICHK35

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Cambridge, Ontario, Canada

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Reviewed: Sep. 8, 2009

very good we all liked it, follow my notes. 9/09

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Beth

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Reviewed: Sep. 3, 2009

I was prepared to not like this because we usually like our chicken fried. However, this was pretty tasty! First off, I put the cornflakes in my Magic Bullet (mini blender) to make them very fine. I only used about 1 1/2 cups because I only had 3 boneless skinless chicken breast.I used 1 tsp. Italian seasoning and 1 tsp. garlic powder also. As a personal preference, I cut them into strips instead of baking them whole. Then I put the sour cream with the chicken into a ziplock bag. Refrigerated for about an hour prior to cooking. Then after coating chicken with cornflakes I placed them on a wire rack on top of a cookie sheet (several reviewers had said that their chicken wasn't crispy enough when just placed in the bottom of a pan.) I omitted the butter, as I didn't find it necessary. After 35 to 40 minutes in a 350 degree oven, they were done. I was very pleased at how well these turned out and will definitely make them again. Thanks for the recipe.

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1gdcowgrl

Home Town: Marlow, Oklahoma, USA

Living In: Comanche, Oklahoma, USA

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Reviewed: Aug. 28, 2009

This is a great recipe for tasty and moist chicken breasts. I used ranch dressing instead of sour cream, and seasoned the crushed cornflakes with onion powder, garlic salt, pepper and a bit of Italian seasoning. I think sour cream would not have provided as much flavor, but if you season the chicken it would probably work.

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MANOMES

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Santa Clarita, California, USA

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Reviewed: Aug. 15, 2009

This recipe was amazing! Instead of using regular chicken breasts I used the chicken breast tenderloins (just a thinner cut). I too did half sour cream and half ranch dressing. And seasoned them with garlic, onion, and pepper. This is one of my new favorites!!!

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Kirsten

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Reviewed: Aug. 14, 2009

sorry, first recipe that didn't knock my socks off.....just wasn't for me. My family ate it but was not thrilled....was juicy, just lacked significant flavor and texture

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AnnTyz

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Reviewed: Aug. 10, 2009

I'm a sucker for sour cream. In my house, we put our cereal in unmarked tupperware so it last longer, so I ended up making this with frosted flakes the first time. Once I did it right, it was worth it.

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f1shst1x

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Reviewed: Aug. 9, 2009

This was ok, rather bland in my opinion.

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graceyslick

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

I didn't really enjoy it because it was too plain.

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junecleaver

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Reviewed: Aug. 4, 2009

The chicken was dry :(

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Melissa Watson

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Reviewed: Jul. 12, 2009

This was very tasty! I didn't have garlic powder, but I did have chicken seasoning. I salted and peppered the chicken, followed by the (light) sour cream and then the chicken spice then the corn flakes. I agree with some of the other folks here about the amount of corn flakes needed; you'll need more than called for. Next time, I'll bake the chicken on a rack inside the pan so that the chicken gets crispy all over. Thanks for the recipe, Mae Wagner! Much appreciated.

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