Reviewed: May 27, 2009

Our family enjoyed it, so delicious, great recipe!!! will do again.

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nadia

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Reviewed: May 20, 2009

This was very delicious I added a little garlic powder and dash of cayenne it hit the spot!

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: May 17, 2009

This is a solid recipe with real potential. The method and basic process are real keepers - I'll experiment a bit with the spices. I used panko (which I would recommend). Italian flavor panko is fine, but plain flavor with a well-crafted array of spices would be an even better choice.

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AKrause

Cooking Level: Expert

Living In: San Ramon, California, USA

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Reviewed: May 15, 2009

I'm sorry, but we didn't care for this one. The crust didn't have enough flavor, and was pretty hard. I also thought it was pretty greasy. Made it for my 2 chicken loving sons, one tasted it and didn't want it and the other had a couple of legs and said "It's not that bad". Going to have to try another recipe I think, sorry.

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Janett

Cooking Level: Intermediate

Home Town: Tappahannock, Virginia, USA

Living In: Mechanicsville, Maryland, USA

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Reviewed: May 11, 2009

Wow! Very tasty and easy to make. I only knocked it down a star because I made a few changes, as suggested by the other reviewers, including: mixing half breadcrumbs with half panko crumbs, lightly coating the pan with some butter spread instead of oil and then lightly drizzling some melted butter over the top, and letting the drumsticks "rest" with the coating on while I preheated the oven (~10 min). Very yummy, and very close to actually tasting like fried chicken. Thanks for the recipe!

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ChaChaKABOOM

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Reviewed: May 4, 2009

Awesome idea. The skin melts away and leaves a crunchy coating, no doubt because I used a rack and the bird did not sit in their own grease. I put 5 different dried spices in the flour, my own taste, and used seasoned bread crumbs. I used a throw away roaster pan, curved the sides up so no grease in my oven from splatter and no greasy chicken. Tastes fried, no kidding.

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carol

Cooking Level: Intermediate

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Reviewed: May 1, 2009

Only issue I have us that sometimes some of the breading sticks to the pan, even with the oil. Otherwise, really good, really easy recipe. I've made this twice, the first as is, the second with alterations. My version included spices that I like in the breadcrumbs (paprika, onion powder, chili powder, salt and black pepper) and instead of using eggs for cohesion I used a marinade I had at home. Both versions were excellent, but the second just suited my tastes better.

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Stargirl

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Reviewed: Apr. 30, 2009

This was awesome!!! My son who is very picky even asked for another piece. I used drum sticks and cooked it for an additional 10 minutes (chicken scares me to cook) but it still turned out juicy. I also used butter instead of oil just because that is all I had. This is one I will try again and again.

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kellyb

Cooking Level: Intermediate

Home Town: Saint Louis, Michigan, USA

Living In: Lakeview, Michigan, USA

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Reviewed: Apr. 27, 2009

Followed the directions almost exactly. I followed other suggestions and added about 1 tsp of hot sauce to the egg mixture and used butter instead of vegetable oil because that's what I had on hand. Definitely make sure each piece of chicken has room in the pan. I was worried it was not going to be crispy but it was crispy, moist and flavorful. My husband loved this!

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Rebecca

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

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Reviewed: Apr. 21, 2009

tasted delicious! My kids loved it!

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Chelsea

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Reviewed: Apr. 20, 2009

The coating stuck to the pan more than the chicken. I probably won't make this again.

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amygoes211

Cooking Level: Beginning

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Reviewed: Apr. 3, 2009

Using the ingredients listed except for the thighs (I used chicken tenders)I salt and peppered each tender before dredging. Instead of oil, I used butter flavored cooking spray on a foil covered cookie sheet and then drizzled Smart Balance on top of the pieces. The key to baking tenders is a higher oven temperature and shorter cooking time. I baked at 450 degrees for seven minutes then turned the pieces over and baked for 7 more minutes. My husband really liked it.

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ronalyn

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Reviewed: Mar. 31, 2009

This was delicious! I made exactly as written with the exception of a few extra spices I threw into the flour and bread crumbs. The BEST oven fried chicken yet. Works great for chicken strips. Thank you for sharing this :)

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Mestiza77

Cooking Level: Intermediate

Home Town: Cheney, Washington, USA

Living In: Upper Darby, Pennsylvania, USA

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Reviewed: Mar. 27, 2009

It was alright.... a bit flavourless tho. I added a bit of cayenne pepper instead of regular pepper to the flour but it still needed something else... not sure what tho. None the less everyone ate it without complaints...

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aleatha

Cooking Level: Expert

Living In: Victoria, British Columbia, Canada

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Reviewed: Mar. 24, 2009

I followed the recipe and my chicken turned out excactly like it should. However it tasted kinda bland to me. Nobody ate seconds and i didn't get any reaction at all about how good it was. I might make it again cause it was easy, but if i do i will add more spices.

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helzbelz

Cooking Level: Intermediate

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Reviewed: Mar. 17, 2009

I liked the fact that this is very easy and yummy. I work full time and go to school at night so I often have to find hearty meals that taste good and are quick to prepare. I only had bone-in chicken breasts so I cooked them much longer (about an hour.) I also had plain bread crumbs so I added my own seasons. I used italian spice, dried basil leaves and a hint of thyme. Paired well with a baked potato.

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calkevin77

Home Town: Huntington Beach, California, USA

Living In: San Jose, California, USA

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Reviewed: Mar. 10, 2009

I make something very similar to this often. My proportions of ingredients are a bit different, and I add in Italian seasoning. If you want to cut unneccessary trans- and saturated fats, and up the "good" fats (poly- and monounsaturated), then opt for olive or canola oil in place of the veg oil. I love fried chicken, but I hate that its usually so drenched in bad fats, so this is a great alternative.

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