Reviewed: Feb. 2, 2012

My boyfriend and I really enjoyed this recipe! It was easy to make and the breading had a really great taste!

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Reviewer:

Kim C.

Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

Reviewed: Aug. 7, 2010

Made this without reading reviews, but my family loved the flavor. I did have a struggle keeping the breading on. I will make again and try some of the other suggestions for keeping the breading on. I did not have any trouble with breading burning, but I pounded my chicken thin before cooking.

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Reviewer:

CAM

Cooking Level: Intermediate

Reviewed: Mar. 16, 2010

Not impressed with this recipe. Used my own homemade ranch seasoning mix (that I use for my zesty ranch dip). Made no other changes. Breading fell off the chicken. Tasted good, just was not pretty when we tried to eat it. Could be because I tried to bake it instead of fry it. I was quite disappointed. I won't make this again. NOTE: I served this with Asparagus Parmesan and Mushroom Wild Rice Bake.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 12, 2010

Great recipe. Super easy to make, but the cornbread mix makes it a little bit sweet (which my husband liked, but I thought was a little strange).

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Reviewer:

justtegan

Reviewed: Jan. 25, 2010

We enjoyed this. It was really moist. It has a different taste because of the corn bread but it was really good. Thanks for the recipe.

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Reviewer:

AKIMMINAU

Reviewed: May 19, 2009

Very good recipe. I dipped the chicken in egg, then covered in the cornbread mixture, dipped in egg again, and then in the cornbread mixture. The breading stuck to the chicken very well, and was crispy like we like it! UPDATE: I've now made this a number of times, and always use the egg technique. I have baked it as well as pan frying it, and both come out equally delicious. I bake it at 375 degrees for 25-35 minutes, depending on the thickness of the breasts, and I always drizzle a little bit of melted butter or vegetable oil over the top and flip half way through baking to ensure it gets nice and crispy.

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Reviewer:

BLyn

Cooking Level: Intermediate

Living In: Sandy, Utah, USA

Reviewed: Mar. 29, 2009

this recipe is just ok. It was hard to not burn the breading, next time I will just try to bake it. The breading did taste great though!

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Reviewer:

kerriann1184

Reviewed: Mar. 2, 2009

Great recipe! Will definitely be making this again! Thanks for such a quick, easy, & tasty recipe!!

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Reviewer:

braillegirl

Reviewed: Dec. 5, 2007

My hubby and I really liked this simple recipe! I used tenderloins and also floured them before dipping in egg/milk and then the seasoning. We were really surprised at the taste ... a bit sweet but really different! We will definitely make this again, thank you!!

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Reviewer:

RebeccaW

Cooking Level: Intermediate

Reviewed: Mar. 16, 2007

These are very tasty. I used plain corn meal and added about 1 tea. of sugar. My husband doesn't like corn meal, so he didn't like them, but my 9 yr old son loved them. I did dip the chicken in flour first, then in an egg wash (egg/milk), then in the corn meal mix. This helped the mix stick - otherwise it would have easily fallen off. Make sure the temperature of your oil is just right or you risk burning.

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