Reviewed: Mar. 31, 2012

Sorry I did this with 3 bone-in chicken breasts and they never got crispy. Flavor was good, but the coating was a big messy mush.

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saf4

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Reviewed: Mar. 8, 2012

This was good- the oats weren't sticking well enough though, so it seemed like I was just coating chicken with spices. It came out moist and the chicken tasted really good, but I didn't care for the oatmeal coating much. My kids enjoyed it though, so that's good!

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Reviewer:

crunchy

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

Reviewed: Dec. 19, 2011

This is quite good. I made small changes to add to the healthy factor. I added some wheat germ and flax seed to the mix, used almond milk and olive oil instead of butter or margarine. It came out very juicy and the spice factor is up to you. I could have done with a bit more.

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TyAllan

Reviewed: Nov. 17, 2011

Followed the recipe fairly close, but added 1 tsp onion powder and added olive oil to buttermilk, then drizzled olive oil on top, as well. I baked in a Crisco greased CAST IRON skillet, and baked 35 minutes. Used boneless breasts and thighs. Moist and flavorful -- thanks!

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Dmseck

Cooking Level: Intermediate

Home Town: Rialto, California, USA

Reviewed: Sep. 15, 2011

Pretty good. Kids liked it. Might have turned out better if I had done normal baking rather than using convection.

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DigitalMage

Home Town: Kennewick, Washington, USA

Living In: Moses Lake, Washington, USA

Reviewed: Sep. 6, 2011

I wanted to make oven-fried chicken but was out of breadcrumbs. Saw this recipe and thought well it's probably nothing special but, hey, I DO have all the ingredients. I was pleasantly surprised, it was really tasty! Like some others, i put my oatmeal and spices in a blender and ground to flour consistency To save on calories I skipped the butter drizzle and just sprayed with cooking spray. This was probably a mistake as I had some of the dry coating that never moistened and had to brush it off. But otherwise, pretty darn good. Will make again

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*~dawn~*

Cooking Level: Expert

Home Town: Dallas, Texas, USA

Living In: Mooresville, North Carolina, USA

Reviewed: Aug. 26, 2011

My 5 year old always begs for fried chicken, so this recipe was a nice "gateway" to some healthier options. We all enjoyed it.

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Amanda

Reviewed: Aug. 24, 2011

I ground up the oatmeal like many others suggested. This needed salt. I also added some curry and about 1/4 tsp of sugar before the bake (I tasted it before dredging the chicken through it). Since I only used skinless chicken thighs, I baked at 400 for 20 minutes on one side, flipped it and baked for another fifteen minutes. Very moist and flavorful.

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riz

Living In: Chapin, South Carolina, USA

Reviewed: May 12, 2011

I made this with boneless, skinless chicken breasts and instead of drizzling with butter, I sprayed the chicken with Olive Oil flavored cooking spray. It was good! I will make again!

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swilsman

Reviewed: Jan. 5, 2011

Very very good recipe. Very healthy ánd very very delicious, even with really cheap chicken. I used a pan with olive oil and cut chicken fillet into pieces, then replaced the milk with egg since I ran out of milk and added more spices, since we're a big fan of spices. Me and my boyfriend enjoyed this very much.

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