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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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Jan. 27, 2009

This recipe is very good. Does not need any changes or tweaks or extras.

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jmcdowell

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Reviewed: Jan. 27, 2009

Good . for real.

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Burtuke

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Reviewed: Jan. 25, 2009

This was pretty good. I thought it was a little too salty though. My wife didn't see any problems with it and wanted to give it five stars.

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James

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Reviewed: Jan. 19, 2009

This was very good I did bake these at 350 for 15 minutes before I deep fried then I deep fried until golden brown on both sides it was about 5-6 minutes a side oil was about 400 when I put the chicken in.

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DadWhoLoves2Cook

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2009

I have made this twice now. Tonight, I did not have breadcrumbs so I replaced it with cornmeal and added italian seasoning. Came out great!

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Heather

Home Town: Burlington, Massachusetts, USA

Living In: Tyngsboro, Massachusetts, USA

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Reviewed: Jan. 16, 2009

Made it last week and it was delicious! My husband LOVED it and requested I make it again tonight.

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kristenV

Cooking Level: Intermediate

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Reviewed: Jan. 15, 2009

Loved this recipe!! I usually just coat in flour and a little garlic powder and this recipe ended up being so crispy and coated well. Everyone in my extremely picky family enjoyed it!

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Heidi

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Reviewed: Jan. 8, 2009

The Chicken turned out great! I changed the measurements a little bit. i didnt put near as much pepper in. and not as much flour. . but i also wasnt making as much as it suggests. I deep fried mine and it was amazing! Lots of flavor!

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jen1987

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Reviewed: Jan. 7, 2009

It's easy, incredibly moist and tender, and my husbad asks for it every week. I use smoked paprika and just a little more garlic (I didn't there was enough) for a little additional flavor.

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Sue

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Reviewed: Jan. 7, 2009

I usually make this everyother week if nt every week, my family loves it! I usually fry it then bake it. Remember it's one tablespoon of garlic, not tsp. I usually use eat it with pasta and spaghetti sauce, or garlic mashed potatoes and asparagus d-e-l-i-c-i-o-u-s!

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Melissa J.

Home Town: Crescent City, California, USA

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Reviewed: Dec. 30, 2008

Yummy! I bit this would also be great using on fish!

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meg

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Reviewed: Dec. 16, 2008

Excellent recipe!! Thanks for sharing. I did cut the chicken breasts to thin them out and marinated the chicken in some butter milk the night before and the chicken was so tender!! Yummy!

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KIRANG

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Reviewed: Dec. 15, 2008

This was a tasty and easy recipe. I do think it needed a little more flavor, but overall it was still pretty good. The only change I made was that I made "nuggets" instead of cutlets (my toddler loved them!).

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BECKMARK

Cooking Level: Intermediate

Home Town: Edwardsville, Illinois, USA

Living In: Mount Olive, Illinois, USA

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Reviewed: Dec. 14, 2008

Yummy :)

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SheriA1975

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Reviewed: Dec. 4, 2008

This was the best fried chicken I've ever made. Coming from a family big on their Southern heritage, my husband has always been big on homemade fried chicken. I'm generally good at making most West and Southwest food but every time I've tired making fried chicken for my husband it has always been very bland and floury tasting. This time I had to keep him from eating all the rest of the chicken. Now I realize I just wasn't using nearly enough spices. I followed this recipe almost exactly (I used a little less milk and flour) and this was the first time I really liked what I'd made. This was awesome! Thanks.

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