Reviewed: Sep. 9, 2009

Awesome recipe! Both my husband and I loved it. I took the advice of other reviewers and used 2 tablespoons of garlic powder instead of teaspoons. I also added a tablespoon of Adobo and it came out great!

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Harper Bell

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Sep. 7, 2009

Love this recipe! I find I have way more breading than I need, but I've started storing half of it before I start dipping the raw chicken in which saves a load of time the next time I make it. I also suggest refreshing the oil every two breasts, otherwise the next few come out too burnt.

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Jessimica

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Reviewed: Aug. 31, 2009

Very Good! I added more pepper than the recipe called for and may add a little Cajun seasoning next time as another reviewer suggested. It was simply delicious as written though and I will definitely be making this again! Yum!!!

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ASPIRING RAE

Home Town: North Pole, Alaska, USA

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Reviewed: Aug. 30, 2009

This breading was perfect. It stayed nice and crisp. Definately a keeper. Just make sure to salt it after it is done cooking.

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bubb

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Reviewed: Aug. 29, 2009

This was just not spicy enough for us; will make again leaving out the salt and adding a tablespoon of Cajun seasoning, yes, a tablespoon. I really think the breading would be crispier if double dipped in the flour mixture; dip in flour mixture then in egg mixture, back into flour mixture. TIP: be sure your oil temp is at least 350 degrees and do not over crowd your pan as this will bring your temp down and breading may fall off and will retain more of the grease. I usually heat my oil to 360 degrees to allow for a bit of dropping in temp. When chicken is done drain on a cooling rack with paper towel beneath to catch dripping grease, allowing air all around your meat it will be crispier and not soggy on the bottom as often happens.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Aug. 29, 2009

Very good recipe -- as per Tanaquil's review I changed the garlic teaspoons to tablespoons.

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COLLINGTON

Cooking Level: Intermediate

Home Town: Kent, Ohio, USA

Living In: Brighton, Sussex, England, U.K.

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Reviewed: Aug. 25, 2009

the chicken was amazing but i made a country cream gravy that had a little cayenne to complement the chicken. Over all it was Really GOOD.

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popover05

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Reviewed: Aug. 25, 2009

Fantastic recipe! I made only a few minor adjustments, including about 1/4 cup corn meal into the breading and a few extra spices like seasoned salt and extra red pepper since I'm a pepper head! I couldn't fit all the chicken I made in my skillet, so I decided to try it both fried and baked (based on some other reviews) and found that both came out crispy, juicy and delicious. Definitely a keeper in my book!

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ChefHouse

Cooking Level: Intermediate

Home Town: Sulphur, Oklahoma, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 24, 2009

I used boneless skinless chicken breasts and extra garlic...my family wished there had been more! Will use again!

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jodi

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Reviewed: Aug. 19, 2009

excellent! I altered it slightly but not much. I didn't have bread crumbs so I put Club Crackers (20) and 1/4 cup oats (need fiber!!) in the food processor with the spices and ground them until they were fine (I added just bit of crushed red pepper too). In the egg mixture I added a dash of Cumin (because I love cumin in eggs). I let the chicken breasts marinate in a little balsamic vinegar for a few hours prior to cooking and I fried in my deep fryer (its easier and doesn't set my smoke detectors off) for 7 minutes at 375 degrees. I'm finishing it right now but I had just a taste of the one that came out first and it was fantastic. I'll update with my husbands response later.

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Tina W

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2009

This recipe is great. Simple and tasty! Loved it! I've made it a few times and it just gets better and better!

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singerN

Cooking Level: Intermediate

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Reviewed: Aug. 14, 2009

I followed this recipe exactly as written and it was simply southern delicious! ...On a side note; it bothers me that people change or alter recipes and then rate them. Their reviews reflect THEIR altered recipe, not the ORIGINAL as posted; which in turn affect the overall rating.

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SPEXIS

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Reviewed: Aug. 12, 2009

This was great! I followed exactly except I pounded chicken first, and I also put it in the fridge about 30 min. after I breaded it as another reviewer suggested. I don't even like fried chicken and I enjoyed this = )

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SHELLBELL

Cooking Level: Intermediate

Home Town: Libby, Montana, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 11, 2009

this has been one of my fav recipes loved the crunchy coating was truly delish!

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khadz

Cooking Level: Intermediate

Living In: Kirkcaldy, Fife, Scotland, U.K.

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Reviewed: Aug. 10, 2009

Not sure if it was me or the recipe, I followed it exactly except I did strips. It was good, but not something that I would rave over. I will try again, and if its better next time i'll know it was me. LOL If not then I will keep looking.

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NOTaCOOKyet

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Reviewed: Aug. 5, 2009

Did the dip & dredge twice turned out perfect & crispy!!

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Lou

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Reviewed: Aug. 3, 2009

Even my extremely picky roommates loved it. "Oh boy!" The other one was speechless, because her mouth was full of chicken. This recipe made a lot and we really enjoyed it. However, for the sake of our hearts, it will be a treat to enjoy only rarely.

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