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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JOUJ

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Reviewed: Jul. 6, 2009

I have tried this with both chicken tenders and chicken breast and it came out great with both, although i did have some issues with the breading sticking to the bottom... it is quite bland as written, so I added generous heapings of cajun seasoning, cayenne and black pepper to give it more flavor.

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Noreen

Cooking Level: Intermediate

Living In: Austin, Texas, USA

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Reviewed: Jun. 26, 2009

Dissapointing. Not a lot of flavor and the corn flakes were soggy on the bottom.

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ChristyB

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Reviewed: Jun. 25, 2009

Everyone loves it! I add ranch powder to sour cream and cook it a little shorter; stop at 165 exactly so it is more tender. Last night I made a cream sauce to go with it. Fabulous! Two table spoons cream cheese, generous amount ranch power, flour and milk. Added a classy touch to it. My husband and I both really liked it.

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Kassi

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Reviewed: Jun. 20, 2009

I made this awhile ago and just got around to commenting now, but this was sooooo sooooo good! WIll make over and over again! Thanks for the recipe.

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Jenn

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Henderson, Nevada, USA

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Reviewed: Jun. 15, 2009

Extremely good. I followed other suggestions and marinated the chicken approximately 4 hours in 3/4 cup sout cream and 1/4 cup SPICY ranch dressing. Also, I added paprika, garlic powder and italian seasoning to the corn flakes.

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SMOORE1313

Cooking Level: Expert

Home Town: Denver, Colorado, USA

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Reviewed: May 31, 2009

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.

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JSWERVE0712

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Reviewed: May 26, 2009

Very good! I wouldn't call it the "BEST CHICKEN EVER" but still really good.

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Allison Allen

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Reviewed: May 19, 2009

This is absolutley delicious! Thanks!

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maxcal

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Reviewed: May 16, 2009

Good stuff. I also added some lemon juice to the butter mixture to give it more kick.

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LADYGISH

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Reviewed: May 11, 2009

It was good...I wouldn't call it the best ever though.

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mmwp64

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Reviewed: Apr. 21, 2009

My family request this often. It's one of the best dishes I have made. I like to broil it the last few minutes to make it a little crispy.

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Landacook

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Reviewed: Mar. 27, 2009

This was the best oven "fried" chicken I have had. I added a little milk and one egg to the sour cream because I only had one cup of it. I used Special K cereal. This was even delicious the next day reheated, still crispy. Would be great on drumsticks!

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POOPSIES7

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Reviewed: Mar. 26, 2009

With a title like that, I was quite disappointed with the taste.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Mar. 23, 2009

A blast from the past. My mother used to make this when I was a kid. She used chicken pieces and mayo instead of sour cream, but boy was it good. This is also very good, and much healthier using the chicken breasts and sour cream.

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