Reviewed: Mar. 19, 2009

DARN GOOD !!

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Beth

Cooking Level: Expert

Home Town: Kinston, North Carolina, USA

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Reviewed: Mar. 5, 2009

Delicious! The chicken came out incredibly moist!

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Hannah

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Reviewed: Mar. 3, 2009

This dish hit the spot tonight! I used corn flake crumbs instead of seasoned bread crumbs, only added 1/2 cup of flour, Mrs. Dash and a little Italian seasoning. I soaked my chicken for 24 hours, then pounded thin. I was out of eggs, so after consulting the Recipe Exchange, I dipped my milked cutlets in flour, milk, then the crumb mix. I *let the meat sit for 20 minutes* before pan frying. DELISH!!!! I had a few small pieces of chicken that broke off when pounding, and I think those tasted better than the large thin chicken breasts. If your oil is at the right temp (around 350), cutlets thin, and space around the meat, the cook time noted is spot on.

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momma_s

Cooking Level: Expert

Home Town: Sterling, Virginia, USA

Living In: Pleasanton, California, USA

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Reviewed: Mar. 2, 2009

I found this to be quite bland - I used italian style shake and bake crumbs along with kellogs bread crumbs. I also added an extra 2 tsp of garlic, some cumin, a tsp of chili powder and an extra tsp of pepper and it was still only ok. Next time, I'm going to add cayenne, another tsp of chili powder and an extra tsp of salt. This is a good recipe to start with.

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Cupcake

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2009

I had never attempted fried chicken before this recipe. It was delicious and easier than anticipated! I found it to have just the right amount of breading and it was juicy. I'll definitely make this one again.

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brennaklb

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Reviewed: Feb. 23, 2009

This is my first review, and I just have to say, this is a BIG family hit in our house. since I first tried this recipe, the kids have requested it again and again. I cut the chicken more into tenders than fillets, but other than that, I follow the recipe. Thanks for a big hit with my picky eaters1

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StormyPredictions

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Reviewed: Feb. 19, 2009

Wow!!

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Angie

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Reviewed: Feb. 10, 2009

I made this last night. My husband and boys loved it. Great receipe. I will definitely make this again. Like one of the other reviewers, I use a little more garlic powder.

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Karen

Cooking Level: Beginning

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Reviewed: Feb. 9, 2009

i used buttermilk, it was great. I will make again

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theparkers123

Cooking Level: Intermediate

Living In: Iola, Kansas, USA

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Reviewed: Feb. 6, 2009

Easy to make and tasted great.

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queenbuffet

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Reviewed: Feb. 5, 2009

This recipe was just ok. I will make it again but with some adjustments. I think it was rather bland and I even upped the garlic. Next time I will use some of the suggestions from the other reviews. Flavored breadcrumbs,maybe Italian seasoning,a little more pepper.

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mom3boyz

Cooking Level: Expert

Home Town: Brooklyn, New York, USA

Living In: Long Island, New York, USA

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Reviewed: Feb. 3, 2009

I tried this recipe tonight and followed other reviewers suggestions and used 1 TBS garlic powder and accidentally added 1 TBS of smoked paprika but otherwise used the other ingredients per recipe. Also, I fried just until light brown and crispy, then baked at 375 for 15 minutes. It turned out awesome! Next time I will use the 1 tsp paprika as called for but will keep the 1TBS garlic powder. Very good recipe, I will use again.

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nurse kim

Cooking Level: Expert

Living In: Murrieta, California, USA

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Reviewed: Jan. 31, 2009

My family liked this. Good flavour in the breading.

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Blackbird

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2009

This was probably the best chicken I've made in a really long time. Very very good. It is going in our regular rotation. I don't keep bread crumbs in the house because of a dairy allergy, but I crushed up some wheat "Toppers" crackers to use instead. I bet the Garlic and Herb kind would be good, too. I also marinated in italian dressing for a couple of hours beforehand. Thanks for posting this!

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Kaci

Cooking Level: Intermediate

Home Town: Grandview, Ohio, USA

Living In: Delphos, Ohio, USA

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Reviewed: Jan. 30, 2009

My kids loved it a lot and my husband goes for anything garlic so I knew it would be a hit with him! This was great but I suggest buying thin sliced chicken it was hard to cook mine the whole way through!

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Chezna

Cooking Level: Intermediate

Home Town: Hollidaysburg, Pennsylvania, USA

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Jan. 29, 2009

Wow...was this ever a hit at this house!!!! My hubby is a HUGE fan of chicken fried steak...that is what he orders everytime we go out to eat. He is not a big 'chicken' fan but he LOVED this one! I followed the recipe as is other than I ran out of garlic powder making a side dish with this, so instead of using salt and garlic powder I just used garlic salt. The breasts were thick, so instead of pounding them out, I just cut them in half length wise. I made a gravy to top it off. This will be requested many times at this house....I have a feeling! I myself, also enjoyed this meal thouroughly!!!

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bizzymomma

Cooking Level: Intermediate

Home Town: Eden Prairie, Minnesota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Jan. 29, 2009

This was a hit for my family of 5!! Very tasty & easy to prepare.

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Jennifer

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Reviewed: Jan. 28, 2009

Your recipe tasted very good for my husband and myself. I have written on it that next time I should use just one chicken half breast, for him and I. Because this meal just fills you up fast. Thank you for the recipe, we sure enjoyed it.

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Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

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Reviewed: Jan. 27, 2009

The crust was very light and flavorful. I wish I had read the reviews about using more garlic powder. I love garlic. I made 12 chicken tenders and put them in the deep fryer. I have never cooked fried chicken so fast!

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