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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baylesjeremy

Cooking Level: Expert

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Reviewed: Aug. 11, 2009

"Just like my Grandmothers!" This is so traditional tasting from my childhood. You would think that it was really fried instead of oven baked! I did add some garlic powder to the breadcrumbs for extra flavour. I also increased the oven temp to 400'. So good. THX

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Cookies

Living In: Hamilton, Ontario, Canada

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Reviewed: Aug. 9, 2009

The first thing my boyfriends said was "this has to be fried". This turned out really well. I cut the recipe and used drumsticks instead of thighs, which worked fine, and since I didn't have the italian breadcrumbs, I added some seasoning in with the flower. Overall this turned out really well, and I was able to serve it hot and cold.

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Erika Farmer

Cooking Level: Intermediate

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Reviewed: Aug. 6, 2009

This recipe was good. I liked how the chicken wasn't super greasy. No mess to clean up was a bonus! I used boneless skinless chicken thighs so the cooking time was cut down a little.

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Kristin

Cooking Level: Intermediate

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Reviewed: Aug. 4, 2009

Outstanding....could not find an old family recipe and this was the closest to it. Used spray oil in the pan. Thanks so much for bringing back a great memory for me and my family.

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Dmvg64

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Reviewed: Aug. 1, 2009

This was great! I have been looking for an oven fried chicken recipe that still tastes great. My husband asked me where I bought it!! I made it as the recipe requires except used chicken legs because that is what I had. I left everything else just like the recipe and it was delicious!!

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LAFORD501

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Reviewed: Jul. 26, 2009

Very good. Added seasonings (Lawry's seasoned salt, lemon pepper, garlic powder, adobo). Used finely crushed corn flake crumbs. I now keep corn flakes on hand just for times when I don't have bread crumbs in the pantry. Comes in handy and works well. Have made this placing butter in pan and also with placing chicken on wire rack. More flavorful in pan without rack.

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Janet

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 17, 2009

THIS CHICKEN IS DELICIOUS!!!! I am just a beginner cook and it was easy for me:) This is great for people who want to save money on food but eat good stuff because i got a great deal on the chicken. My family loved it and it was very easy! THANKS FOR THE RECIPE!!! It was sooo juicy too!

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mol_<3333

Cooking Level: Beginning

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Reviewed: Jul. 15, 2009

This recipe was very easy, but the meat was extremely dry. I followed recipe exactly, but the chicken was dry and tasteless.

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Vernita

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Reviewed: Jul. 11, 2009

Just a suggestion, when oven frying, try using a half sheet pan and wire rack. You won't need all the oil, just a little spray of pam or the like on your wire rack. Eliminates the need to turn the chicken and gives a more even crust. Also bread crumbs seem to help give it more of that "fried chicken" crust. One more thing, ya got ta season the chicken, salt, pepper, cayenne, oinon powder, season salt, not all at one time, but you get the idea. Go thru your spce rack, taste, smell, try different spices. Recipes are not wrote in stone, make them your own. (note) my wire rack holds the bird about one inch above the sheet pan.

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haynesvillefarmer

Cooking Level: Intermediate

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Reviewed: Jun. 29, 2009

I used this on drumsticks instead of thighs and cut down on the oil (just brushed olive oil and sesame oil on each pan and then added a bit more when I turned them). I will have to try this on chicken breasts next time (I'm not a dark meat fan) because the breading turned out flavourful and crispy. Even my fried-chicken shy boyfriend liked it.

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Christina

Cooking Level: Intermediate

Home Town: Scottsdale, Arizona, USA

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Reviewed: Jun. 28, 2009

Good recipe. I tweaked the seasonings and added Cayenne Pepper, Oregano and Natures Seasonings in addition to the S/P and Paprika. I definitely recommend increasing the oven temp to 375 or 400 to ensure the breading get's crisp.

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Sondra

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Reviewed: Jun. 20, 2009

Awesome Recipe.

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Marion

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Reviewed: Jun. 18, 2009

cokked this tonight, though, I increased the oven temp. to 375f. A deep mahogany crust with tender, juicy chicken inside. I'll do it again

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Ian

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Reviewed: Jun. 13, 2009

Me and my husband attempted to make this. I didn't find the meat had any flavor and the bottom was really soggy not at all crispy like fried chicken. I don't think we will be trying this again.

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