Reviewed: Nov. 18, 2009

Moist and flavorful chicken! I used ranch dressing because I was low on mayo, and I think it probably had more flavor because of that. We liked it a lot.

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JAMJMine

Cooking Level: Intermediate

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Reviewed: Nov. 17, 2009

Quick, easy and tasty, even though I had to use Italian breadcrumbs and I forgot the paprika. This is going to be made regularly in our house, thanks!!

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SCIngram

Cooking Level: Beginning

Home Town: Charleston, South Carolina, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Nov. 14, 2009

Completely underwhelmed by this recipe. Not sure what happened, may try again. Hubby thought it was ok but dry and not too much taste.

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CookieDiva

Cooking Level: Intermediate

Living In: Delta, British Columbia, Canada

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Reviewed: Nov. 12, 2009

I'm lazy. I marinated ckn in ranch dressing over night. Rolled ckn in crushed garlic croutons [didn't have any bread crumbs] and then baked the ckn. Also I didn't add any extra seasoning. Delicious!!!!

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GRAYCE

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Schaumburg, Illinois, USA

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Reviewed: Nov. 12, 2009

This is sooooo good! Me and my husband love it. The only thing I would suggest is that while baking it is a good idea to turn over the chicken once to ensure the coating gets crispy on either side.

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ImprovPrincess

Home Town: Harper Woods, Michigan, USA

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Reviewed: Nov. 11, 2009

decent, but not amazing

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Rachel H

Cooking Level: Intermediate

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Reviewed: Nov. 7, 2009

I didn't like this at all and hubby loved it, so 3 stars is a compromise. I like mayonaise so that was not the problem; don't know what was.

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CONNIE-O

Cooking Level: Intermediate

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Reviewed: Nov. 6, 2009

The skin wasn't crisp like I like it.

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donna

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Reviewed: Nov. 6, 2009

This was excellent and my family loved it. A few changes...I used boneless, skinless chicken breast and coated it with a homemade ranch dressing mix (1c lowfat mayo, 1c lowfat buttermilk mixed with 1 packet hidden valley ranch buttermilk dressing). I rolled the coated chicken in a mixture of italian bread crumbs, salt, garlic powder, tony chachere's, thyme. I also served mashed potatoes mixed with that homemade dressing & sour cream instead of milk & butter. I also tossed green beans with the same dressing. It was a fairly low fat, excellent meal. Thanks for posting.

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mommyof2

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Reviewed: Nov. 6, 2009

I did take off the skin. I used less mayo and added milk and let the chicken sit in the fridge till time to cook. Very good - moist and yummy. Oh, I used ritz crackers because I had them. I don't think you could hurt this recipe!

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S2BR1

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Reviewed: Nov. 4, 2009

SO YUMMY!! My family has been begging me to make this all the time. A huge hit for everyone! I do half mayo with half milk but left everything else the same.

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TIBBY17

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Reviewed: Nov. 3, 2009

This is an awesome recipe. My picky husband absolutely loves this and thinks it's better than 'regular' fried chicken. I made a few changes: thinned mayo out with milk, used only drumsticks (thats everyone's favorite), cooked at 375 for last 15mn and used celery salt instead of regular salt. This is a great recipe!!!!

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mjcarroll

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Reviewed: Nov. 2, 2009

This is an excellent chicken dish. I added extra thyme and paprika and it turned out great. Instead of cutting up chicken in pieces, I simply used chicken breasts. Since I like my food spicy, may I suggest that we add 1/2 teaspoon of either cayenne or chili to the mix but this spice mixture is perfect as it is. I served this great dish with 'Mexican rice II' and a side-dish of yellow, orange and red peppers in an Asian sauce and as recommended, a bottle of Sauvignon Blanc. What a great combination!

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Daniel

Cooking Level: Expert

Home Town: Casselman, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 29, 2009

These turned out really well. They do look just like fried chicken. I didn't have enough bread crumbs and substituted some crushed Ritz crackers and that worked well. I think the flavor could be improved with maybe some rotisserie chicken seasoning, but over all it was an excellent recipe and I'll try it with boneless/skinless next time and reduce the cooking time.

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BKBISHOP

Cooking Level: Expert

Living In: Fairfax, Virginia, USA

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Reviewed: Oct. 28, 2009

I thought it was good but I didn't put the thyme either and added cayenne, put it on cooling rack on a cookie sheet but the bottom stuck and half the breading peeled off. Next time I'll try turning it over half way through and see if it helps. I used way less mayo too like other reviewers and real lite mayo not miracle whip. I will also try panko next time. I cut into tenders skinless breasts and liked that a lot. It was fast easy and not greasy. Served with broccoli and butternut squash and was a hit.

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von

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Reviewed: Oct. 20, 2009

I changed this up a bit, using a mixture of whole milk and ranch (half of each) instead of the mayo. Also, I made my own breadcrumbs with some bread I baked a couple days earlier that needed to be used. Overall, this is a really great base recipe that will take well to a lot of variation.

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NineDays

Cooking Level: Beginning

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Reviewed: Oct. 20, 2009

Definitely don't use salad dressing instead of mayo - too sweet otherwise. Also, coating was only crispy right out of the oven. After it cools, it's soggy.

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DEBIVEE

Cooking Level: Expert

Home Town: Buffalo, New York, USA

Living In: Waterloo, Illinois, USA

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Reviewed: Oct. 19, 2009

Hubby liked, I wasn't so sure. Mine wasn't very moist and the coating was really dry. I'll probably try again in case I made it wrong the first time, but there's not really a lot of ways to mess this up.

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