Reviewed: Jan. 25, 2013

It was easy to do. I did add several spices to the tortilla chip mixture - black pepper, cayenne pepper, garlic powder, onion powder, parsley and dill. The one thing I did not like was how soggy the chicken/coating got on the bottom.

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Reviewer:

jenfwed

Reviewed: Sep. 9, 2011

Really moist chicken! I marinated chicken breasts in the buttermilk for about 30 minutes prior to baking. I added some parmesan cheese and garlic salt to the crushed tortilla chips. Yum!

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Reviewer:

rwoodall

Reviewed: Aug. 5, 2010

I used the Doritos for more flavor as another reviewer suggested and marinated the chicken in the buttermilk for extra tenderness and it was still just okay. Edible, but nothing special.

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Reviewer:

Kmartin121

Reviewed: Apr. 1, 2010

Okay, this is similar to the taco chip wings. It does need an extra something. I added cumin, onion powder, chili powder, and garlic powder. I also dipped the chicken in an egg rather than buttermilk. I used both thighs and legs. This was just okay.

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Reviewer:

kac2research

Cooking Level: Intermediate

Reviewed: Oct. 22, 2009

I loved this recipe. The chicken turned out very tender and juicy. I also used cool ranch doritos instead of tortilla chips. The chicken was crispy on the ouside and juicy inside.

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Reviewer:

maya

Reviewed: Mar. 25, 2008

Make the chicken with cool ranch doritos instead of corn chips and watch the chicken FLY off the plate! :)

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Reviewer:

Mamatotwo

Reviewed: Oct. 10, 2007

Great, simple recipe - but it needs a lot of extra "kick"... I simply substituted my favourite flavour of Doritos (Spicy Nacho), and voila... A dozen different variations available JUST by stopping at the local convenience store! The chicken was probably the juiciest that I ever had - but was STILL lacking something in the flavour department... Perhaps I'll add some of my own spices into the mix next time ;);)

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Reviewer:

Kevin

Cooking Level: Intermediate

Home Town: Mississauga, Ontario, Canada

Living In: Scarborough, Ontario, Canada

Reviewed: Jul. 16, 2007

This was a very good version of crunchy chicken for those of us on a gluten free diet. Next time I will only use 1 cup of buttermilk and maybe add a few more seasonings.

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Reviewer:

Alissa

Cooking Level: Intermediate

Home Town: Cedarburg, Wisconsin, USA

Living In: Sheboygan, Wisconsin, USA

Reviewed: Sep. 25, 2006

This was a good base recipe, but it definitely needs spicing up. I baked as directed, then topped with a handful of cheese and warmed mango salsa (on this site).

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Reviewer:

Cooking Level: Intermediate

Reviewed: Oct. 23, 2005

Unfortunately, this was very bland. I soaked the breasts in buttermilk overnight, which made the chicken itself moist and tasty. But the coating was dry and unappealing. I chopped up the leftovers and made chicken salad.

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