Reviewed: Oct. 12, 2007

Chicken was dry, bread stuck to bottom of pan. Just wasn't any good to me for the time and effort it took to make it.

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Reviewer:

gavin

Cooking Level: Intermediate

Home Town: Tyler, Texas, USA

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Reviewed: Sep. 28, 2007

I let 8 drumsticks marinate in 1/2 of a small bottle of Italian dressing for 5 hours. Used 1/2 cup Italian breadcrumbs and 1/2 cup Panko breadcrumbs. Per another reviewer, I sprayed glass 9x13 dish with Pam, then poured just enough canola oil to cover bottom of pan. Added chicken and sprinkled with Smoked Paprika (my *new* favorite find on the spice aisle). Baked 20 mins at 400, turned, then baked 20 more mins, no need to add more oil as the chicken juices were plenty of liquid. The results were tasty. Hubby said "okay," my 9yr old said it was a keeper but she prefers KFC (we never eat there!), and my 7yr old said it was 5 stars. Personally I found the chicken flavor had more "depth" than KFC and it was not as crispy, but it sure felt healthier than deep-fried. For those who had a mess in their oven, try lowering your oven rack so the chicken is farther away from the heating element; you're heating it, not broiling it. Thanks for the post, I'm saving in my recipe box!

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Johanna

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2007

It sounded like a good recipe, I followed all of the directions and my chicken came out soggy, the skin stuck to the bottom of the pan. What did I do wrong? HELP

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Reviewer:

muneca

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Reviewed: Sep. 21, 2007

This is absolutely the best oven fried chicken recipe I've tried. Comes out crunchy, tender, juicy, and not too greasy. I use mixed fryer parts and it works great. My husband loves it and it has become the only way I "fry" chicken.

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Beau'sCookin

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Reviewed: Sep. 20, 2007

I found that cooking my chicken this way dried it out.

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kacm1003

Cooking Level: Intermediate

Home Town: Horsham, Pennsylvania, USA

Living In: Eagleville, Pennsylvania, USA

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Reviewed: Sep. 17, 2007

I fixed this for my boyfriend and we both decided that this is not a keeper. It doesn't do fried chicken justice.

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golferchic85

Cooking Level: Beginning

Home Town: Baltimore, Maryland, USA

Living In: High Point, North Carolina, USA

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Reviewed: Sep. 17, 2007

My family said this was awesome. I didn't make any changes did it just as written and it was very easy to do. I will definately be keeping this one !

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Sonya

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Gardnerville, Nevada, USA

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Reviewed: Sep. 14, 2007

This was really good. I used seasoned leg/thigh pieces for this recipe. I added dry ranch dressing mix to the flour and some milk to the eggs and I used Pam and 1/4 cup melted butter in the pan. I put the flour, egg mixture and bread crumbs in three separate baggies and it worked really well for coating and the cleanup was super easy. I baked it at 350 for 50 minutes and then at 400 for about 5 more minutes.

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kellirc

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Reviewed: Aug. 31, 2007

I searched for a long time for a great oven baked chicken recipe, and this is it! I used plain bread crumbs, mixed my own fried chicken spices, then added half to the flour and half to the bread crumbs. And I also used spray oil in the pans...pans because I used a family sized pack of both chicken legs and wings...it took three pans. I baked it at 375, turned them after 30 minutes and cooked them for a total of an hour. The crust was crunchy and good, this chicken moist and tender. I left the skin on at hubby's request. We all loved it, and I will definately make it again. I read that some reviewers stated that it doesn't taste like fried chicken...well, it's NOT fried chicken...but it's really excellent oven fried chicken!

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miss jones

Cooking Level: Intermediate

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Reviewed: Aug. 30, 2007

My family loved this, it really tasted like fried chicken. I marinated the chicken in italian dressing and mixed in a ranch packet with the flour like some suggested.

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Lil Mermaid

Cooking Level: Intermediate

Home Town: Mansfield, Texas, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Aug. 24, 2007

Add a dash of this or that of your favorite spicy spices...and you've got yourself some mighty tasty chicken!

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Alison G.

Cooking Level: Intermediate

Living In: Long Beach, California, USA

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Reviewed: Aug. 23, 2007

This was really bland and the breading didn't want to stick. I tried it following the exact recipe and will not try it again.

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Elizabeth B.

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Reviewed: Aug. 22, 2007

It was fast and easy to make. My family loved it, i'll be sure to make this again!

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ShopGal817

Cooking Level: Intermediate

Home Town: Mercer, Pennsylvania, USA

Living In: Kinsman, Ohio, USA

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Reviewed: Aug. 8, 2007

My family really like this dish. I boiled the chicken first before baking since I used chicken breasts and they are bigger. Plus, I used pam and olive oil like another memeber suggested. It turned out really well. It wasn't greasy at all. I will be making this again!

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SHORTYKR73

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Reviewed: Aug. 7, 2007

Thought this was great! It came out nice and crispy and the family loved it. You can really season this anyway you want to though the recipe is fine.

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GIRDY

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Reviewed: Jul. 26, 2007

I used baggies to flour & coat the meat, and served over spaghetti noodles with marinara sauce. My family can't get enough. Yum Yum Yummy!

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DONYEL

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Reviewed: Jul. 26, 2007

This a really easy and delicious recipe. I had trouble with the breading falling off during cooking. Read a review that said to let it "rest" before baking. Will try that next time.

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jillie

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Reviewed: Jul. 13, 2007

I added about 1/2 cup of pistachios nut to the bread crumbs. VERY GOOD

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Reviewer:

roobear

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Reviewed: Jun. 30, 2007

I love this recipe! I do not use more than three tablespoons of olive oil on a sheet pan. I also use only boneless, skinless chicken breast in this recipe. This is great alone or on a bun the next day. Great for the people on food plans to lose weight as well.

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