Reviewed: Jan. 14, 2009

Very good!!!!!

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alana

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

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Reviewed: Jan. 13, 2009

Pretty good recipe. It was really good the first night but leftovers did not heat up well. Also, I only used 2 legs & thighs and may have overcooked the chicken.

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cestakey

Cooking Level: Intermediate

Living In: Santa Fe, New Mexico, USA

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Reviewed: Jan. 11, 2009

This was a great alternative to traditional fried chicken. I used legs and thighs and substituted panko breadcrumbs instead of regular bread crumbs. I also used butter in place of the oil. I will certainly make this again

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Shelly

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Reviewed: Jan. 3, 2009

I have made this recipe twice, and it's a keeper. It's a bit messy to make but so easy. My husband and two sons, ages 12 and 8, love it. I used chicken legs when I made it. The legs turned out juicy and flavorful. Thank you for submitting this recipe!

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Melissa Rushing

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Reviewed: Jan. 2, 2009

This was really good. The only thing was that athestically it was not pleasing, but that is bc my oven is wacky...it looked burned but it tasted great! I used leg quarters. I was concerned about flavoring the thick peices of chicken so I put a garlic, s+p, and olive oil mix onder the skin. Also added garlic powder to the flour, and followed the suggestion of warming the oil in the oven first, maybe that is why it was dark. Anywho it was delicious and quick. Served with greens and cornbread. Will be a staple chicken recipe.

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oneandonly

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Reviewed: Jan. 1, 2009

This turned out delicious! Next time will use skinless chicken breasts, the skin was kind of a turn off. Also sprayed the pan like another reviewer suggested. I added Garlic powder and onion powder and also mixed the bread crumbs 1/2 panko and 1/2 italian seasoned bread crumbs. Will definitely make again!

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Alicia

Cooking Level: Expert

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Reviewed: Dec. 11, 2008

My family LOVED this recipe! It is good hot or cold. Great to take on picnic.

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Chris

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Reviewed: Dec. 11, 2008

MY FAMILY LOVED THIS CHICKEN!! I used half thighs and half legs. The only change I made was to add italian seasoning salt to the flour instead of just regular salt. This will become one of my "go to" recipes for sure.

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CALLINN

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Winter Garden, Florida, USA

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Reviewed: Dec. 10, 2008

This should be a 5 star but 2 of my 3 kids didn't eat it. My husband really liked it and said so twice (he doesn't usually comment on the food unless he really likes it!) I made a couple of adjustments: I only used 1/4 cup of oil and 2 T of butter for the bottom of the pan for a better flavor. Also, after dredging the chicken, I let it sit for about 10 minutes so the coating would settle and stick to the chicken after cooking. It worked great. This chicken was very tasty and so juicy! I really liked it. Thanks for the recipe!

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CINDYBANA

Cooking Level: Intermediate

Home Town: Roseville, Michigan, USA

Living In: Harper Woods, Michigan, USA

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Reviewed: Dec. 10, 2008

Meh. It was just all right for me. I used tenderloins instead of thighs, so I reduced the cooking time. I think because of that, the breading didn't get crispy enough. It was really easy though!

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Kathy

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Reviewed: Nov. 26, 2008

I was amazed at how well this turned out. My kids didn't even know it wasn't pan-fried!! I subsituted boneless, skinless chicken breasts for the thighs and it still turned out juicy and delicious. I already have requests to make it again!

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zuleka76

Cooking Level: Expert

Home Town: Washington, D.C., USA

Living In: Silver Spring, Maryland, USA

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Reviewed: Nov. 24, 2008

I made this with chicken breasts with the bone and it turned out really good! I will definately make this again!

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Arin

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Reviewed: Nov. 23, 2008

This was really, really good. Many of the recipes on here with great ratings end up disappointing me, but this one definitely did not. I didn't have bread crumbs so I used crushed corn flakes instead, and seasoned it with Lawry's Seasoning salt instead of italian. Put plenty of salt and pepper in the flour and sprinkled with paprika as recipe says, and it was great. And it is not just a good alternative to fried chicken, it actually tastes like fried chicken, the oil on the bottom of the dish is very smart. Thanks for this recipe!

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SONVAZ

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Reviewed: Nov. 11, 2008

I made this last night with a few changes. I added about a tbsp. of sage and used chicken legs but it was very delicious. I think I might cut the amount of oil used, turned out a little soggy, but it was very good! Will definately make this again and again!!!

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T. Ann

Cooking Level: Expert

Home Town: Garland, North Carolina, USA

Living In: Warsaw, North Carolina, USA

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Reviewed: Nov. 3, 2008

DELICIOUS!!!!!!!! I will definitely make this again!

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Lisa

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Reviewed: Nov. 3, 2008

very good, excellent leftovers too

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Kim B

Cooking Level: Intermediate

Home Town: Arlington, Massachusetts, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Oct. 29, 2008

This chicken is amazing! I only make two chicken breasts at a time, so I use less of everything. My husband now asks me to make extra every time I make it so that he can take it to work for lunch. AWESOME!

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sweetbasildog

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2008

I used drumsticks, and I thought this recipie was pretty good. I wasn't too crazy about the way the coating tasted, but my fiance thought it was pretty good.

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Jen

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Reviewed: Oct. 21, 2008

Maybe I didn't do it right?? It turned out kinda soggy...

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Maghan

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

Living In: Little Rock, Arkansas, USA

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Reviewed: Oct. 19, 2008

The first time I made this we thought it was awesome! Being from New Orleans, I did add some Tony's to the bread crumbs, however, it still wasn't spicey enough so the second time I sprinkled the chicken with crushed red pepper and it was perfect!

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