Reviewed: Sep. 17, 2008

I followed the recipe to a T and it worked out GREAT! Thanx!

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Reviewed: Sep. 11, 2008

This is a new favorite in my house. I added some fresh garlic which added quite a bit of flavor that everyone loved! I put the chicken into the egg mix, then rolled it into minced garlic before putting it into the bread crumb mix. It held in that garlic flavor very well. My son rates this meal as a 15 out of 10 and my husband says it's his favorite and I need to make it more often.

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Aimsey

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Reviewed: Sep. 8, 2008

just made this and found it to be a little blah. next time i will add lots more garlic and spices.

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annie

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Reviewed: Sep. 7, 2008

I have made this several times and love it. It's quick if you pound the breasts thin (put them in a ziploc bag and take out some aggression with a pan ... LOL ) and easy. My kids love it, too. I go heavy on the pepper and garlic. Thanks for a great recipe.

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justise

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Sep. 7, 2008

I made this for my family and my best friend (who loves food as much as I do) this evening, and everybody scarfed it down! The chicken was moist and delicious. I added a bit more garlic, pepper, and paprika. I also dipped the chicken in flour first, then the egg, and then the garlic/bread crumb mixture. It was really delicious! Thanks for sharing. =)

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cookinmama

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Reviewed: Sep. 4, 2008

This was really great and so easy to make

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Chica

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Reviewed: Sep. 4, 2008

A DELICIOUS Super-Fantastic recipe. Only changes I made was half and half for the milk, and plain bread crumbs because it was all I had. Only used the breading as needed, and saved the rest. Can be sure I will be using this breading a lot. Can't wait to try it on Chicken fried steak.

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cindylou

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Burleson, Texas, USA

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Reviewed: Sep. 2, 2008

My husband, who doesn't like chicken, likes this recipe. Instead of pounding the breast thin, I slice the breast lengthwise so there is two thinner pieces (same width) It cooks fast, maintains it's texture (you don't end up with a pressed/pounded chicken patty) and it cuts easily. I also add a little extra garlic powder, and I discovered that a teaspoon of onion powder really adds extra flavor (I accidentially added it thinking it was garlic powder), and I used an even amount of seasoned bread crumbs and flour. I have even halved my thin sliced breasts, and it makes the best fried chicken strips (just like at restaurants) which my son loves to put in dinner/french rolls and eat like little sandwiches. You can't go wrong with this recipe, men and kids love it!

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JeanNeeNer

Cooking Level: Intermediate

Home Town: Carson, California, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Sep. 1, 2008

My whole family absolutely LOVED this recipe. My younger siblings actually asked me to make it AGAIN the next night. I also soaked mine in buttermilk, but only for about an hour. Then I poured off the buttermilk and mixed it with the egg.

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Joanna

Cooking Level: Intermediate

Living In: Durham, North Carolina, USA

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Reviewed: Aug. 26, 2008

This was excellent although next time I will double bread it and add more garlic. Served with country gravy and mashed potatoes and it tasted just like at a restaurant.

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Monica

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2008

This is the best fried chicken I think I have ever had. I only gave it three stars because I had to add more garlic as it was cooking and the coating all feel off as I was cooking the chicken. I used olive oil to fry it in and next time will douple dip the chicken. Overall great recipe with lots of potential

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beckums61989

Cooking Level: Intermediate

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Reviewed: Aug. 26, 2008

Perfect. Followed recipe. Had dinner guests and it turned out wonderful, everybody raved and there were no left overs.

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JewelMarie

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Reviewed: Aug. 21, 2008

This was ok for me. I doubled the spices (but not the flour and bread crumbs)... it was still bland to me. Also was upset at the amount of flour/crumbs/spice mixture that I had to throw away. It seems like I wasted a lot - maybe 1/2 the amount of crumbs and 1/4 of the amount of flour would be better next time?

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Hedder

Cooking Level: Intermediate

Home Town: Hollywood, Florida, USA

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Reviewed: Aug. 20, 2008

Great recipe. I threw store bought sauce and mozz. cheese on leftovers to make chix parm the next day.

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Liz

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Reviewed: Aug. 18, 2008

very easy and good. everyone liked it. I shook the chicken in a zip-loc bag with the mix...worked perfectly!

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AMYMJC

Cooking Level: Intermediate

Home Town: Roswell, Georgia, USA

Living In: Mcdonough, Georgia, USA

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Reviewed: Aug. 15, 2008

Another wonderful recipe I have found on this site. I made this exactly how it is written and it was excellent. Next time I will be adding more garlic because I love garlic, but my family and I loved this. I served it with steamed broccoli with cheese sauce and a broccoli cheddar rice mix. YUMMY!!!

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BRUNCH

Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: Aug. 15, 2008

This recipe is amazing! I cooked it for my parents before they got home from work, and they absolutely loved it. Great with mashed potatoes.

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Danae

Cooking Level: Intermediate

Home Town: Uxbridge, Ontario, Canada

Living In: Miami, Florida, USA

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Reviewed: Aug. 13, 2008

I thought this recipe was good. Next time, I think I would add some different spices or use breadcrumbs instead of flour and add grated parmesan or something. It just needed a little extra something...Thanks!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 9, 2008

I used chicken tenderloins, which are perfect for chicken fingers. I followed the recipe exactly as submitted and my family loves it! My teenage daughter will actually make it a point to be home for dinner when this dinner is planned! If you are using chicken breasts instead of chicken tenderloins, I suggest pounding the chicken with a mallet in between two sheets of wax paper or a zip lock back, into thinner (about 1/2") pieces to make frying time shorter.

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