The reviewer gave this recipe 2 stars. This recipe averages a 4.15 star rating.
Reviewed: Jan. 28, 2008
I love chicken thighs and have made them many different ways. This recipe is just ok. I will not be making it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Jan. 25, 2008
pretty dard good
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Cooking Level: Intermediate

Living In: Conroe, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Jan. 24, 2008
Awesome! I let the coating 'rest' as some others said to do...and it was nice and crispy..Everyone loved it..will definitely make this one again!
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Jen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Jan. 14, 2008
Great healthier alternative to fried chicken (which is my weakness) to feed to my kids. We substitute the Italian bread crumbs for regular bread crumbs but as some of the reviews have noted, seasoning is key so we season our bread crumbs (we usually use Garlic Powder, Garlic Salt, Salt & Pepper as well as Onion Powder). We also season our flour with at least salt & pepper. This is a BIG hit in my house.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Dec. 19, 2007
Taking the advice of previous reviewers I omitted the oil (just used a drizzle on the bottom of the pan) and upped the temperature for part of the cooking time. Just wanted to pass on a word of warning, though - if you increase the temp. to give you greater crispiness, make sure it isn't for too long. My chicken ended up extremely dry (I was also using a dark-coated pan, so it's my own fault) so I will make this again but be more careful with increasing the temp. I also added a little garlic powder to my breadcrumbs which seemed to be a big hit.
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Home Town: Salt Lake City, Utah, USA
Living In: Kuala Lumpur, Kuala Lumpur, Malaysia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Dec. 15, 2007
Delicious! Sure beats the mess of frying.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Dec. 4, 2007
Single best recipe I have pulled from this site! I used half breadcrumbs/half panko on 8 drumsticks. I made sure the chicken was spaced out in my baking dish and poured only 1/4 cup of vegetable oil. 30 mins at 350 and then 30 mins at 375 and they were very crispy but very tender and juicy inside. WHAT A HIT!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Dec. 2, 2007
This recipe turns out perfectly every time...it's the only one I ever use!
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Cooking Level: Expert

Living In: Livingston, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Nov. 28, 2007
I thought the chicken was just ok but my kids really liked it. The chicken soaked up a lot of the oil which tasted more greasy to me than crispy.
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Cooking Level: Intermediate

Living In: Miamisburg, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Nov. 28, 2007
This chicken was fabulous. I made it once and then my family asked for it again 2 days later. I did add some garlic seasoning and refrained from the oil. I just sprayed the glass pan and the chicken both wil Olive oil PAM and it was wonderful!
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Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.15 star rating.
Reviewed: Nov. 14, 2007
it was ok the chicken was moist but it wasn't seasoned enough
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Cooking Level: Expert

Home Town: Drexel Hill, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Nov. 11, 2007
Flavor was good and the chicken was tender; however, it was a bit soggy and bread crumb coating stuck to the pan. Had larger thighs so cranked oven up to 375 for 1st 30 minutes and down to 350 for remaining 30 minutes. Kicking myself for not draining on paper towels after baking - perhaps that could have helped with retaining a crispier texture? Hubby still enjoyed. I'm sure the kids would have liked it if they tried it - picky 4 and 2 yr old! Thanks for the recipe!
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Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Nov. 10, 2007
I messed about with recipe as I nearly always do, the recipe as I cooked it varies from the original is some pretty salient points. My husband is a fat-phobe so I completely did away with the 1/2 c of oil. I trimmed the thighs of their the excess skin and fat leaving only the bit covering the outer face of each limb. I used a couple of T of fat-free ranch dressing and 2 eggs. 'Sprayed the pans (needed an extra 8x8 to hold all 12 thighs). Naturally, they were not totally fried-crispy given these modifications but they were nicely crunchy and a very tasty alternative to oven baked.
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Cooking Level: Intermediate

Home Town: Shaftsburg, Michigan, USA
Living In: Boise, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Nov. 5, 2007
i was reading some of the other reviews and i had seen a quite of few people say that their chicken was soggy and stuck to the pan... well let me tell you i followed this recipe to the T. except i accidently combined the flour and the bread crumbs together, so i used it anyway and i coated my chicken and then dipped in egg then coated my chicken in just bread crumbs put it all in a cast iron skillet and it was TERRIFIC. it was so good i dont thing there is a word for it:) i love it and will always make my chicken like this again:) thanks for the super recipe!
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vee

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The reviewer gave this recipe 4 stars. This recipe averages a 4.15 star rating.
Reviewed: Nov. 2, 2007
I find this easy - use a large freezer bag for the flour (and salt and pepper), shake and remove the floured chicken and re-use same bag for the bread crumb coating (why use two bags?). I also left the coated chicken in the fridge for a while before placing into the glass roasting pan with the oil already heated. The finished coating is similar in texture to original recipe KFC, which is to my liking (chewy-crispy) but can easily be made more crispy by cranking the heat up for the last 5 min or so.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA
Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Oct. 30, 2007
This was the first time I tried making fried chicken. The ingedients are simple and the recipe is easy to follow. I coated the chicken drumsticks and actually let it stand over night in the fridge b/c it was too late to make it. This worked out very well. The coating stayed on and it turned out crispy and delicious! I highly recommend letting it rest for as long as you can!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Oct. 24, 2007
I love how it's easy and not messy, the chicken was done just as I finished my sides. Great Recipe! I did put the bread crumbs in a bag as one rater suggested and used a little less oil. The chicken came out juicy, golden, crispy and delicious! My kids loved it!
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Photo by MrsCalderon

Cooking Level: Expert

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Photo by coctilis
Reviewed: Oct. 22, 2007
I followed the recipe exactly, except for spraying the pan with a liberal amount of Pam instead of using all that oil (as suggested by others). Maybe the Pam is why the chicken didn't taste greasy to me-- but do drain the chicken on paper towels, as stated in the recipe. It turned out crispy and moist for me, with no soggy bottoms (even when I ate some cold the next day). Yum!
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Photo by coctilis

Cooking Level: Intermediate

Home Town: Mumbai, Maharashtra, India

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The reviewer gave this recipe 5 stars. This recipe averages a 4.15 star rating.
Reviewed: Oct. 17, 2007
This is definitely a keeper! Thanks
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The reviewer gave this recipe 1 stars. This recipe averages a 4.15 star rating.
Reviewed: Oct. 17, 2007
soggy on the outside and dry on the inside. flavor was kinda strange too. Maybe it was something I did wrong. But I won't be trying this recipe again.
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Cooking Level: Intermediate

Living In: Louisville, Kentucky, USA

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