Reviewed: Nov. 24, 2009

Really good. Baked chicken often comes out soooo dry. This has nice flavor and the chicken is tender. Followed recipe EXACTLY

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Jocelyn

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Reviewed: Nov. 22, 2009

Needed a bit more flavoring. Next time I will add my own herbs & perhaps more garlic. Would be a good chicken recipe for chicken parmaesan.

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ShanyNanny

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Reviewed: Sep. 20, 2009

This is a great idea, but the chicken was so salty I couldn't eat it. I will try it again using only 1 tsp. of salt.

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a.james

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Reviewed: Jul. 28, 2009

Wow! This came out so tasty. Instead of using 2T of salt, I did 1T of salt and 1T of garlic salt. I used drumsticks and my two little ones ate it right up. I placed them on a cookie rack over a cookie sheet to be sure that all sides were crunchy. Not fried and still tasty. I also liked that it was simple. Thanks Linda.

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Shanah

Cooking Level: Beginning

Living In: Cary, North Carolina, USA

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Reviewed: Jun. 30, 2009

Linda,I LOVE LOVE this chicken!! Thank You Thank You! This is easy and perfect! I used thighs, a .99 box of cornflakes,and homemade bread crumbs. Very flavorful and crunchy!! I love that is baked and not fried! I added smoked paprika to the flour and egg mixture forgot the lemon at this point, so I squeezed it on after I baked it! DELISH!!

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Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

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Reviewed: Mar. 27, 2009

We tried this recipe exactly as written. It was so GOOD!! I will make again.

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sheza

Cooking Level: Intermediate

Home Town: Lee's Summit, Missouri, USA

Living In: Kingsville, Missouri, USA

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Reviewed: Nov. 28, 2008

This was soooo good my husband loved it as well as i did!!!I have been looking for a baked recipe like this with out all the work of frying and then baking.although i would make a little extra of the cornflake mixture i ran out and had to make a little more.Thanks this was most excellent definte keeper!!!

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linda

Cooking Level: Intermediate

Home Town: Poland, Ohio, USA

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Reviewed: Aug. 19, 2008

I would actually rate this 3 1/2 stars as the rest of my family enjoyed it but it was just OK for me. I followed the recipe to the letter, except for I did double the crumb mixture as other reviewers said there wasn't enough. I wish I didn't do that as I had quite a bit left over. The chicken was juicy on the inside and crispy on the outside...it was somewhat flavorful but the texture of the dry crumbs was what was not so appealing to me. However, I used the Honey Mustard Dressing II dressing from this site to dip the chicken in and it was really good that way. I'm undecided if I'll make it again as it is still pretty high in calories despite it being a baked dish, yet my family did enjoy it. Thanks for the recipe.

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B_32

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2008

This was a tasty chicken recipe - I followed the recipe as indicated except I didn't have seasoned bread crumbs, so added 1/2 tsp of Italian seasoning to plain crumbs, and I used 2% milk instead of evaporated (it's all I had on hand - worked fine). The chicken was very moist and the recipe made lots.

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Barb A.

Cooking Level: Expert

Home Town: Halifax, Nova Scotia, Canada

Living In: Bridgewater, Nova Scotia, Canada

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Reviewed: Apr. 18, 2007

Awesome chicken! Very moist and flavorful. Crunchy like fried without all the fat of fried.

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Dianne

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Reviewed: Dec. 4, 2006

I believe my family just had a new favorite for dinnner tonite. I substituted chicken tenderloins, turned the heat up to 425 degrees and dinner was cooked in about 20 minutes. They were crispy on the outside, melted like butter on the inside and had a great taste. Thanks Linda!

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cathy

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Reviewed: Nov. 6, 2006

I was skeptical of this recipe at first because I've had "oven-fried" chicken before but this was really good--and it tasted just like regular fried chicken (even better). Home run! Thanks for the great recipe.

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Ololade

Cooking Level: Intermediate

Home Town: Council Bluffs, Iowa, USA

Living In: Houston, Texas, USA

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Reviewed: Aug. 2, 2006

Really tasty. Liked the fact that it's lower in fat too. That's always a good thing :)

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Feb. 9, 2006

THIS WAS VERY TASTY! MY 7 YEAR OLD LOVED THE CORN FLAKE IDEA, HE SAID HE WAS HAVING BREAKFAST FOR DINNER! I USED LESS PAPRIKA TO CUT DOWN THE SPICE! BUT IT WAS DELICIOUS!!!!

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ALISSA68

Cooking Level: Expert

Living In: Smithtown, New York, USA

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Reviewed: Nov. 29, 2005

Yum! I used chicken thighs without skins. They were so moist and delicious! We had freinds over and everyone raved! I didn't have a rack to cook it on, so I used my broiler pan and it worked great. *Make sure you let the butter cool some before you add it to the milk and egg mixture.

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AMY509

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Spokane, Washington, USA

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Reviewed: Nov. 28, 2005

As suggested by another reviewer, I used buttermilk instead of evaporated milk and it worked out very nicely. I also added a little Old Bay spice, but omitted the onion powder as I didn't have any. The chicken was very moist and tender, but I rated it only three stars because I still felt the chicken lacked flavour. It wasn't offensive at all, just a little on the boring side. I also want to note that I cooked the chicken on a raised rack as suggested and the bottom of my chicken was not soggy.

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kelcampbell

Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada

Living In: Kemptville, Ontario, Canada

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Reviewed: Sep. 25, 2005

I followed this recipe exactly; not using skinless chicken. It was just ok. Nothing special. Sorry!

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rlwatanabe

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Reviewed: Sep. 16, 2005

This was pretty good. I did as others suggested and placed it on a rack on top of a cookie sheet, which helped the sogginess. I cooked it much less time than recommended. Also, there is WAY too much salt in this recipe -- and I like salt. We couldn't taste any of the rest of our food because it was so overpowering.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Sep. 15, 2005

Very good for fake fried chicken. Added a little more garlic powder and used buttermilk (1 cup) instead of evap milk and lemon. Chicken was moist and crust was crispy and flavorful. I also cooked it on a non stick rack so the bottoms were not soggy. Bigger pieces of chicken took 15 min longer to cook. Thanks!

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