Reviewed: May 20, 2013

This recipe kept the chicken moist, which was nice...but honestly it didn't have any flavor.

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geepers

Reviewed: May 18, 2013

Much less greasy than the stuff that comes out of the box!

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Reviewer:

Katie H

Cooking Level: Expert

Home Town: East Peoria, Illinois, USA

Living In: Fond Du Lac, Wisconsin, USA

Reviewed: Mar. 26, 2013

This is good but as others have said, too much salt. I cut back the salt, used celery seed, dehydrated onion and garlic powder and it was delicious. I have lots left over in the fridge, can't wait to try it on something other than chicken. Thanks!

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Reviewer:

CASPER76

Cooking Level: Intermediate

Living In: Brampton, Ontario, Canada

Reviewed: Mar. 14, 2013

Used last night on my baked fish. Good and easy. I too omitted the salt and added more garlic powder. Rest is in thr freezer for future use.

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Pat E

Cooking Level: Intermediate

Reviewed: Feb. 22, 2013

This is not shake n bake flavor so I didn't go 5 stars but it IS very good! I used Glutino's bread crumbs to make it GF and basted the chicken in lite mayo and mustard first. Great seasonings, family loved it. Thanks!

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Anel

Cooking Level: Expert

Home Town: North Hollywood, California, USA

Living In: Phoenix, Arizona, USA

Reviewed: Feb. 3, 2013

I did like the flavors in this, but it was MUCH too salty, and I had used garlic powder instead of garlic salt because of other reviews warning about the saltiness. I wish I had used celery seed instead of celery salt and had cut back the amount of regular salt, also. As it was, it bordered on inedible for me and a couple of others eating here tonight. I used it on chicken wings and half the recipe was plenty for coating a dozen full wings (24 pieces in all).

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Reviewer:

emmygee

Reviewed: Jan. 24, 2013

With a few "tweeks" I think I made it even better. Just substitute a tsp celery seed and a tsp of granulated garlic for the two "salt "versions and a tsp of onion powder for the minced onion. Also, add a teaspoon or two of poultry seasoning in place of the basil, parsley and oregano. Bake at 375 deg for one hour, removing the breast pieces at the 45 minute mark. I also used Italian bread crumbs. Thanks for the recipe.

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Reviewer:

GrillLover

Cooking Level: Expert

Living In: Virginia Beach, Virginia, USA

Reviewed: Jan. 6, 2013

This is amazing. Made enough for 4 meals. I just put the unused portion in the freezer. I take the skin off and lightly coat the chicken with EVOO to get the mix to stick.

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Reviewer:

Teri

Reviewed: Dec. 20, 2012

This is so easy to make and it tastes just like the store bought version. My kids are not big chicken eaters, but eat it when I use this recipe for chicken. I use seasoned salt instead of regular and celery salt, and italian seasoning instead of the basil, parsely and oregano.

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