I love this recipe. It's my husband's favorite chicken recipe. I do make some changes, however. 1) I always use 1 egg instead of the egg substitute. I believe the egg is absolutely necessary to make the marinade "stick" to the chicken. 2) I use chicken thighs WITH the skin on. When I pan fry these, the skin creates a flavorful crust that is keeps the meat even more most than normal and 3) I agree with the others that 1 TBS of salt is a bit much so I cut it down to 1/2 TBS. This also freezes beautifully. If you can, marinate this overnight. I have made this at varying "marination" times. The flavor is 100% more pleasing when it's marinated overnight. Oh, and these freeze beautifully! Thank you Al!
Was this review helpful?
7 users found this review helpful
I love this recipe. It's my husband's favorite chicken recipe. I do make some changes,...