Reviewed: Oct. 15, 2008

This was actually an awesome oven fried chicken. The crust was crisp and the chicken was moist. Thank You for a great recipe. I will definatly use again

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CyndeG

Cooking Level: Intermediate

Home Town: Smyrna, Georgia, USA

Living In: Stockbridge, Georgia, USA

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Reviewed: Oct. 15, 2008

This was a great recipe! We have made it twice now and it has turned out great each time. Didn't change the recipe much, just eyed the spices, but it's a great blend of flavors!

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JENN OUZTS

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Denver, Colorado, USA

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Reviewed: Oct. 4, 2008

the ideal was good..

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ARMYCOOKWIFE

Cooking Level: Intermediate

Living In: Fountain, Colorado, USA

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Reviewed: Sep. 28, 2008

followed it almost exactly (I used spray instead to lessen the grease) and we loved it. Leftovers were gone immediatly the next day!

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Lala Haha

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Reviewed: Sep. 25, 2008

Tender and very tasty. Had to cook it a little longer than recommended but that may have just been my oven. Great with Collard Greens.

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Mil

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Reviewed: Sep. 20, 2008

YUM!!! I was pretty much eating the drippings from the pan it was so good. Will definatly make this many more times. We are not fans of italian spice though so I used some onion/garlic powder for flavour instead.

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L.Cumminger

Cooking Level: Intermediate

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Reviewed: Sep. 17, 2008

This was pretty good and easy. It wasn't as crispy as I would have liked it, but it had great flavor. I did add some cayenne pepper to the flour to give it a little kick...I think next time I'll add it to the egg.

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Mrs. Mason

Cooking Level: Intermediate

Home Town: Reno, Nevada, USA

Living In: Idyllwild, California, USA

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Reviewed: Sep. 15, 2008

So good and so easy! I made this with large chicken legs and it turned out great in the time suggested. I seasoned the flour with a lot of extras (you could make this with whatever combo of spices you like) and used a combination of bread crumbs and panko. I also cooked them on a rack and sprayed them with Pam instead of having them sit in the oil. Came out nice and crunchy for me. Next time I think I will use the suggestion of adding hot sauce to the egg mixture for an extra kick.

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Holly R

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Sep. 4, 2008

i tried it with drumsticks and you have to cook it a little more then the time aloted for the thighs but it came out very nice!

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Mrs.RottenKindaCute

Cooking Level: Intermediate

Living In: Apple Valley, California, USA

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Reviewed: Aug. 31, 2008

Great Recipe...Thanks!

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Donna

Cooking Level: Expert

Home Town: Jackson, Wyoming, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Aug. 30, 2008

Hey Cookie i tried your recipe the other night with the exception i used cracker crumbs instead of ittian bread crumbs and i wanna tell ya IT WAS GREAT!!!!my wife and I are going to our church picnic tommorrow and geuss what i'm fixin lol great recipe thx

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uncleharry58

Home Town: Springfield, Missouri, USA

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Reviewed: Aug. 25, 2008

i love this recipe! easy, clean, and tasty! You can kick it up a bit with some hot sauce in with the eggs.

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laidback

Cooking Level: Expert

Living In: Santa Monica, California, USA

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Reviewed: Aug. 16, 2008

We will use this one again! It was so easy and very tasty. I modified it by using lemon pepper before flouring and then used panko (japanese style bread crumbs). It turned out great and way healthier than plain ole fried chicken. Thanks!

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Kimi

Home Town: Lake Wales, Florida, USA

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Reviewed: Aug. 11, 2008

This recipe is good, but I don't know what I do wrong. Every time I make it (or similar recipes), it doesn't come out crispy, it comes out more soggy and the breading all falls off. I used boneless, skinless chicken breasts and used a pan spray instead of oil as well.

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ShakeMom

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Reviewed: Jul. 30, 2008

EVERY FRIED CHK LOVER IN MY HOUSE LOVED THIS ! GOLDEN , CRISPY , FULLY COOKED . AT LAST NO MORE FATTY SKIN ! I USED FRESH WINGS SECTIONED APART . I HAD TO SUB CRUSHED CRAKERS . WILL TRY BRD CRUMBS NEXT TIME. AS SUGGESTED I ALSO LET OIL HEAT IN OVEN FIRST .

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Dionne

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2008

me and my family loved this recipe!the only change I made was I used the bakers rack over a cookie sheet sprayed with pam.just trying to stay away from all that grease.and it was awesome!!!!!!!!!!!!

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christytucksen

Cooking Level: Intermediate

Living In: Paige, Texas, USA

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Reviewed: Jul. 20, 2008

This should ge 4 1/2 rather than 5 or the following reasons: 1)12 chicken thighs is enough to feed 6 or 8 people not four. 2)The egg mixture doesn't make enough to coat 6 Thighs without adding milk to it. 3)It took a whole box of Panko bread crumbs to coat all 6 piece of mine. Aside from that, the taste is out of this world good. I ran out of paprika so I used Mexene Chili Powder instead. I also dredged the pieces in whole wheat flour instead of regular old AP. I don't think it makes a difference though. The texture was fabulous. I served it with Mushroom Rice II also from this site to rave reviwes from my hubby.

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dizzygrltoo

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Jul. 9, 2008

I loved this recipe, no mess no standing over a hot stove all night and the chicken is done in about a hour and a half. My family loved it, too!

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jamie

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Reviewed: Jul. 6, 2008

really good

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Police Officer's wife

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

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Reviewed: Jul. 2, 2008

This was pretty good. I think I would lessen the oil though. Seemed a bit too greasy. I liked that the crust stayed on the chicken, so definitely don't skip the flour or egg or crumbs. I did have to put A LOT more seasoning, garlic salt, onion salt, pepper, etc but it still wasn't enough. My boyfriend loved it, but me and my daughter thought it was just kinda blah. I might make it again.....

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