I make this at least once a month. I raise the oven temperature to 375 and lower the cooking time a bit. This seems to give a better crisp to the coating without overcooking.
Some comments say it's greasy, but if you drain on paper towels as the recipe suggests, and let it "rest" for a few minutes, it's perfect. I guess you could use Pam, but without the oil in the pan, you don't get that awesome "fried chicken" coating.
I have used milk mixed with the eggs (only because I was low on eggs) and I don't notice any difference in taste at all. I've also tried it with boneless chicken but you cannot bake it long enough to get that crispy coating without killing the chicken.
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I make this at least once a month. I raise the oven temperature to 375 and lower the cooking...