Reviewed: Jun. 3, 2008

I tried this recipe a few different ways, with ranch seasoning mixing in the cornflakes, with italian seasoning mixed witht he cornflakes and with garlic salt mixed with the cornflakes. Changing the recipes a little didn't make it much better. I apologize to the creator but it is not the best chicken ever. Reasons: no matter how many variations you make with seasoning the sour cream makes the chicken taste bland and gives the chicken a weird creamy look. No matter what baking dish and amount of cornflakes used the juice from the chicken and the melting sour cream makes the cornflakes get soggy and impossible to stick to the chicken. and again, it just turns out so bland.

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Melit

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Reviewed: Jun. 2, 2008

The name says it all. My wife has made this twice and both times it has been great.

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Roger & Laura

Cooking Level: Expert

Living In: Puyallup, Washington, USA

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Reviewed: May 28, 2008

This was pretty good. For the cornflakes part, I would use crackers and cornflakes. Thanks for the recipe.

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chocotiko

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Reviewed: May 22, 2008

Really good! The sour cream offers a great tang and letting it sit in the sour cream prior really helped. Love the corn flakes as a breading...they provide a great flavor. Thanks!

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BeanMama

Cooking Level: Intermediate

Home Town: San Anselmo, California, USA

Living In: Live Oak, California, USA

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Reviewed: May 21, 2008

We thought this was good and easy, but it's a stretch to say "best ever".

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CALIFORNIADREAMIN

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Reviewed: May 21, 2008

This recipe was good; I'll make it again with some minor spice adjustments. I marinated the chicken breasts in buttermilk ranch dressing for about an hour. I used corn flakes and rice flakes and added some garlic powder, onion powder, fresh ground pepper, Creole seasoning, and red pepper flakes. I crushed this all up and dipped the chicken into it and placed them on a parchment covered cookie sheet. Since I only cooked two boneless chicken breasts I kept them in the oven for about 30 minutes. They were rather juicy, but the coating just wasn't my cup of tea. My boyfriend liked it and was looking for more. Next time I make this I think I will adjust my spices, I think that is where I went wrong. Other than that, it was good and I'll probably make this again.

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BRIDGET

Cooking Level: Intermediate

Home Town: Seekonk, Massachusetts, USA

Living In: East Providence, Rhode Island, USA

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Reviewed: May 13, 2008

This truly was a great recipe! I used low fat sour cream and half a packet of chili seasoning mix and put the chicken breasts in it to marinate in the refrigerator. I didn't have corn flakes so I used a combination of coating mixture that consisted of crushed items: town house crackers, panko, Italian seasoned bread crumbs, and chow mein noodles. I drizzled olive oil on the baking sheet, but did not drizzle butter on top. Halfway through as others suggested, I turned the chicken over. The better the cut of chicken breast that is used, the better they come out. I had two different kinds and they looked completely different. The ones that were butterflied and could lay out flat did well. The ones that didn't and that I didn't butterfly myself, didn't look as good, but still came out good. For looks, I would choose the butterflied breast. They were moist, but you couldn't guess that sour cream was used at all. Definitely a keeper!

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Marian

Cooking Level: Expert

Home Town: Warwick, New York, USA

Living In: Boston, Massachusetts, USA

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Reviewed: May 7, 2008

came out pretty good, a little bland will add more seasoning next time.

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Michelle

Cooking Level: Beginning

Home Town: Independence, Missouri, USA

Living In: Olathe, Kansas, USA

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Reviewed: May 4, 2008

This recipe is very good; my husband loved it. I will try it using a different seasoning to give it a little twist.

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BORICUA

Cooking Level: Intermediate

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Reviewed: Apr. 30, 2008

Really good! Breading really kept chicken very moist. Easy and yummy! A hit with my house!!

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lougurl

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Reviewed: Apr. 21, 2008

Loved this recipe, great chicken.

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recipes

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Reviewed: Apr. 6, 2008

REALLY IMPRESSED...SO EASY BUT SO GOOD...MY HUSBAND SAID IT REALLY IS THE BEST CHICKEN HE HAS EVER HAD!

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MARLINHOOPS

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Reviewed: Apr. 6, 2008

This was very good and easy to make. My whole family liked it.

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patrashcan

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Reviewed: Apr. 5, 2008

Great recipe. I used some of the suggestions listed here. Added the onion soup to the mixture, and put the chicken in the fridge after putting the sour cream on it. That seemed to help a lot. I also had it in the oven for less time than suggested. I think it depends on the thickness/size of the chicken breats you use. Mine would have been dried out had I kept it in for as long as suggested.

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JLT

Cooking Level: Expert

Home Town: Grand Rapids, Michigan, USA

Living In: Glen Burnie, Maryland, USA

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Reviewed: Apr. 5, 2008

This is wonderful!! The chicken was moist not dry. I did substitute and add my own ingredients. I used fat free sour cream and added 1 /2 cup of Progresso Italian bread crumbs to 3 individual Kellogs corn flake boxes. Instead of drizzling butter, I coated the bottom of the pan with extra virgin olive oil. Yum!!!

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cheddar

Cooking Level: Intermediate

Living In: Salem, Massachusetts, USA

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Reviewed: Apr. 3, 2008

Had to use 3 single serve boxes of corn flakes, so this fit the bill, but no one in the family was all too crazy about it. Not that crunchy, and a tad bit greasy. Probably won't make it again. Thanks for the idea, though.

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6BATCHES

Cooking Level: Intermediate

Home Town: Medford, New York, USA

Living In: Middletown, Rhode Island, USA

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Reviewed: Mar. 29, 2008

My wife said this is the best baked chicken that I have ever served. I do all the cooking so that means a lot. This is a keeper!

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PAWKS

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Reviewed: Mar. 25, 2008

These were so crunchy! I used light sour cream, and a bit of ranch seasoning instead of Italian. I let the chicken sit in the sour cream/ranch mixture, in the fridge, for about an hour. I omitted the butter. Couldn't taste the sour cream at all, which I think is a good thing. As crunchy as fried chicken, but healthier. This recipe is a keeper!

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Sweetiekins

Cooking Level: Intermediate

Home Town: North Adams, Michigan, USA

Living In: East Lansing, Michigan, USA

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Reviewed: Mar. 16, 2008

We loved this recipe. I did not measure the sour cream, just added enough to make a good sticking layer for the corn flakes. I also added a little garlic salt to the sour cream. Overall, excellent.

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lovetobake

Cooking Level: Intermediate

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Reviewed: Mar. 16, 2008

This was good. I would make the following changes though. First I would use THIN skinless and boneless chicken breasts. I would also cut the butter in half as I found it a little greasy (and believe me I like butter). Also, I would turn the chicken over half way through cooking as the underside was a little soggy whereas the top was crispy. Although I did like this I probably will stick with my original chicken recipe.

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