Reviewed: Nov. 23, 2009

I loved that this was crispy fried chicken but without all the mess of oil splatters all over my counter and stove! Yum!

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indyscrapmom

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Reviewed: Nov. 15, 2009

very good and quite easy. i added some poultry seasoning to the flour and a touch of garlic powder,it came out great . thank you cookie

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lucky

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Reviewed: Nov. 13, 2009

So easy and so good! Next time I will use less oil or Pam as suggested by others, otherwise it was great! The chicken was so moist and tender. I used half the amount of chicken and it only needed 45 minutes in the oven.

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KRISTY29

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Reviewed: Nov. 12, 2009

This was great everyone loved it!! Will definitaly be making this again!! Thanks

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Kimberly

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Reviewed: Nov. 6, 2009

Use any cut of chicken and adjust the cooking time. I used quarters and cooked 40 mins on each side. I seasoned the chicken also. Great!

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wendy31179

Cooking Level: Intermediate

Home Town: Grand Prairie, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Nov. 1, 2009

This was a very healthy alternative to America's favorite food: fried chicken. After reading other reviews I decided to use olive oil spray instead of vegetable oil and the result was great. The chicken was not overly greasy or oily. I served this with rice but next time I'll probably do mashed potatoes or potatoe salad.

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sweet's girl

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Reviewed: Oct. 28, 2009

I made this tonight and it was really easy and delicious. I sprayed the dish with PAM instead of using the oil, but otherwise followed the recipe exactly.

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Brandi

Cooking Level: Intermediate

Living In: Waynesboro, Virginia, USA

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Reviewed: Oct. 26, 2009

This was super easy. I sprayed the pan instead of using oil. Also, I tried saltine crackers instead of bread crumbs on a few of the thighs since I was running out of bread crumbs. I mixed the saltine crackers with a little seasoning and it tasted amazing.

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kishia85

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Reviewed: Oct. 19, 2009

Very moist and tasty. I used bone-in chicken thighs and the family loved it. I added some pepper and garlic salt to the flour and instead of using the oil in the pan, I added 3TBs of butter to the pan, put the pan in the oven just long enough to melt the butter, then added the chicken and cooked according to the directions. Adding it my recipe box because I'll definitely make this again!

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Megan713

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2009

Just cooked this for the family and they loved it. I did change some things though. I used boneless, skinless breast tenders and whole wheat flour. I seasoned the flour with Season-all. I also did the baggie technique with the breading and instead of breadcrumbs used Panko and it was so crunchy and great on the outside and moist on the inside. Definitely will do this one again. Gave it 4 stars b/c of my improvements and b/c you really need two pans.

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liztx8

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Reviewed: Oct. 14, 2009

Just got finished making this and the chicken is really moist. I followed the suggestion of using cooking spray ( I used Pam Olive Oil spray ) and used drum sticks instead of thighs. I will make this again so easy and yummy.

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Redsoxdiane

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Reviewed: Oct. 10, 2009

YUM!! I loved that I didn't have to do surveillance on the chicken when it "fried". Chicken was juicy and perfect. Yum yum yum!

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DianaHolub

Cooking Level: Beginning

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Reviewed: Oct. 7, 2009

Great recipe. We made this for ten poeple. We cooked it for about fifteen minutes longer than the recipe called for because we used quarters and they turned out perfect. Next time I will try it without skin.

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Lisa in phoenix

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Reviewed: Sep. 26, 2009

It was good. It only took about 40 minutes in the oven. The coating wasn't crispy though.

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tattooedchick81

Cooking Level: Intermediate

Home Town: South Lake Tahoe, California, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Sep. 17, 2009

I did not care for this recipe. There wasnt much flavor in the breadcrumb mixture and mine didnt get crispy.

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CookerHooker

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Sep. 16, 2009

This recipe is a keeper. I love fried chicken but hate the mess. I've tried other "oven-fried" recipes, but none ever came out so crispy and close to REAL fried chicken as this one did. I had the kitchen all cleaned up within minutes and the chicken was frying all by itself. Tasty!

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AUNTIEPOTPIE

Cooking Level: Expert

Home Town: Hayward, California, USA

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Reviewed: Sep. 1, 2009

tasted great. very flavorful!

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kfoxy68

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Reviewed: Sep. 1, 2009

this was yummy and easy.

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emmerald

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Reviewed: Aug. 30, 2009

I took other reviewer's advice and used non-stick spray instead of olive oil. But by doing that, I don't think my chicken was "fried" enough. A lot of the breadcrumbs were "uncooked" and the dish didn't seem entirely like fried chicken. Still, it was plenty tasty and was especially good as leftovers the next day.

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helpmecook82

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 28, 2009

I thought original recipe to greasy little plain.Heres what i did.Marinated in coconut milk and o.j.,with curry powder and garlic.Rolled in bread crumbs mixed with little brown sugar curry and papricka.Lightly buttered aluminum covered sheet pan,spread out,sprayed chic with pam.375 for 25 flip 25 more till done

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