Reviewed: Mar. 11, 2009

I invited my parents over for dinner last night and served this dish. They loved it!!! I had to flip my chicken mid way so that it was crispy on both sides. I agree with other reviews, it is wise to season your chicken in additon to what the recipe calls for. I seasoned my chicken with Lawry's Season Salt and several other spices I had available and left it overnight to absorb in the poultry. This chicken was very moist and flavorful. This is how I will be serving crispy chicken in the future. It's a keeper!!!

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kimberly

Cooking Level: Intermediate

Home Town: Largo, Florida, USA

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Reviewed: Mar. 7, 2009

this had great flavor took the advice of others and added some extra spices and the chicken was very moist, but it did not crisp up it was kinda powdery any advice please let me know I'd like to try it again????

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Marcia

Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Mar. 6, 2009

I thought this smelled & tasted quite good - my one complaint being that the skin on mine didn't crisp. However the boyfriend loved it & didn't think a thing should be changed. I see some people cook it at a slightly higher temp? That might improve the skin. Overall, a tasty recipe and a keeper.

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CINDYLOU0702

Cooking Level: Expert

Home Town: Northbrook, Illinois, USA

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Reviewed: Mar. 6, 2009

Very good. I will be making this recipe again. My husband loved the coating. I used boneless breasts, and did overcook them, so they were a little dry. Next time I'll have to reduce the cooking time.

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Mommyof2

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2009

Such a good, easy recipe. I only buy boneless, skinless chicken breasts, and they worked well. I seasoned the chicken pieces with poultry seasoning before topping with mixture. I added some bread crumbs to the dry mixture, along with Italian seasoning, garlic powder, and onion powder. I baked the chicken on a baking rack on top of a cookie sheet to allow the bottom to crisp. Definitely a keeper.

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Danielle

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Eugene, Oregon, USA

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Reviewed: Mar. 3, 2009

did exactly as recipes says, wonderful. Before dredging chicken through mixture, cube some potatoes, spray with pam, and sprinkle over the top, turns out wondeful and you won't waste the mixture. But spread mixture BEFORE you dredge chicken through.....also thinking of trying it over green beans....

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jthamster

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Reviewed: Mar. 2, 2009

Great recipe. Chicken was very moist. I also played around with it. I'm not one to follow the rules.

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margy

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Reviewed: Mar. 1, 2009

I substituted the butter for olive oil spray to save on the fat content and sprinkled paprika on each piece for color. Great!!

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Kate

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Reviewed: Feb. 28, 2009

This was delicious! Had everyone asking to make it again. I modified it a little though. Instead of regular potato flakes and garlic, I used roasted garlic potatoes. I think next time I'll use a cheese potato and see how it turns out. Also, instead of a whole chicken, I used boneless breasts. We never have whole chicken in the house, we usually buy boneless.

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Luv2CookHateTheMess

Cooking Level: Intermediate

Home Town: West Deptford, New Jersey, USA

Living In: Sewell, New Jersey, USA

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Reviewed: Feb. 28, 2009

I used romano flavored potato flakes and added a dash of italian seasonings as recommended by previous users and it was delicious! I have extremely picky boys in my house and it was thumbs up by both :)

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JennyB

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Reviewed: Feb. 26, 2009

We really liked this. This recipe is also on the back of instant potatoes...which I would have never found! We'll fix it again.

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Shell Cooks

Home Town: Wilsons, Virginia, USA

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Reviewed: Feb. 26, 2009

It was quick & easy but it was just ok.

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Traci

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Reviewed: Feb. 25, 2009

We loved this recipe. It's is a great basic starting place for everyone. All you have to do is tweak it to your family's taste. I made ours spicy. I washed a 4.4 lb. chicken and cut it up as usual except I cut the breast into 4 pieces instead of 2. It will bake more evenly with the smaller pieces. I saved all the skin, back, rib bones,neck, and pieces to make soup. Then I rinsed and dried the parts well and coated with flour before an egg wash and then into the potatoe coating. Baked on a rack over a 9x13 dish for 52 min. and it tested 165*. It was very good and did not need turning. This will be one of our very favorite recipes.

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Deepfreeze

Cooking Level: Expert

Home Town: Chatham, Illinois, USA

Living In: Largo, Florida, USA

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Reviewed: Feb. 25, 2009

followed recipe. not crispy, no herbs in the recipe so not sure why it's called crispy herb chicken. would not make again.

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CRISSY MARAS

Cooking Level: Intermediate

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Reviewed: Feb. 25, 2009

It was absolutely delicious and easy to make! The only mistake I made was to add some salt so bits of it became very salty. I served it with garlic bread and garden salad and my family loved it! Will certainly be making it often.

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Amina Bashir

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Reviewed: Feb. 23, 2009

We thought this was kind of bland. I used fresh garlic and it didn't make any difference.

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Rachael

Cooking Level: Intermediate

Home Town: Syracuse, New York, USA

Living In: Manlius, New York, USA

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Reviewed: Feb. 23, 2009

This was very tasty, but I did make modifications, which is why I only rated it 4 stars. I did an egg white wash, omitted garlic salt and opted for potato flakes that were flavored with garlic. I also used olive oil spray to periodically during the baking to make it crispier. It's great the next day over mixed greens!

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ann

Cooking Level: Intermediate

Home Town: Emmaus, Pennsylvania, USA

Living In: Somerville, New Jersey, USA

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Reviewed: Feb. 23, 2009

I just added my own herbs.

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angiesl

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Reviewed: Feb. 22, 2009

When my family saw the finished chicken they thought we were having KFC for dinner. It was so much easier and tastier than fried chicken.

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Bosco

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Reviewed: Feb. 22, 2009

My family really enjoyed this. It's easy to make. Even with some of the added spices, as suggested by the reviews, I also used garlic powder instead of the salt to cut down on sodium. Later in the week I used it on pork chops in the oven and it turned out great as well. Thanks for the recipe.

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