This recipe has a lot of flavor. I left out the Rosemary because the husband doesn't like. I added about 1 Tbsp. Tobasco sauce to the sour cream. The downfall that I will change next time is, I would pound the chicken breasts thinner, and would cook for a shorter amount of time. I cooked frozen chicken breasts for 1 hour and they were dry. That could be an altitude thing. I think this recipe has potential and like the fact that it doesn't call for oil or butter. I could use low fat/non-fat sour cream and it would be a TON healthier than fried chix. I like how crispy the outside gets. Definately will try again with a meat thermometer to make sure the inside is just done. Bet it will be extremely moist.

This was okay, but too many herbs in my opinion...specificaly rosemary. It's a strong herb and somewhat overpowered the chicken...and I cut it back to 3 TBSP. It was certainly crunchy enough though! My children weren't fond of it either and peeled off the coating...which they normally love. I think I'll stick w/ my usual recipe.

I will not be making this again, hardly any flavor and was not what I was looking for an a oven fried chicken. I even halfed the amount rosemary and it was still overpowering. the crust didn't stick very well to the chicken either. It was edible but not very appetizing

Everyone in our house LOVED this. It made such a great coating...really thick. I almost did exactly what the recipe said...I just added a little cajun seasoning to the spices and put all if that into the sour cream. I also added a bit of parmesan cheese to the bread crumbs (which I used in place of the cornflakes--didn't have any). They were wonderful...thank you!!

Great recipe!!! I love the ideas to add the herbs and spices to the sour cream. I also reduced the sour cream a little by using milk just because i did not have enough sour cream. I also used Sea Salt and Pepper Croutons and crushed them up and added them to the seasoned bread crumbs.

This was a delicious recipe, however the coating fell off while cooking (I have never had this problem before) otherwise I would have given it 5 stars. I did mix the spices with the sour cream and thined it with a bit of milk. I kept everything else the same. I am not sure why the coating fell off but next time I think I will take the skin off to see if it sticks better. Otherwise this was a terrific recipe and I highly recommend it.

My only warning to all is - way too much Rosemary. My entire family took the coating off because of the Rosemary. I will try this again & only use 1/4 of what is called for. The chicken was very moist & the breading was crisp. Just what I was after. Thanks!

The coating had a good flavor, but the chicken was bland. Next time I'll use boneless/skinless chicken. Thanks!

i thought it was great! i made a couple of changes as i used what i had on hand. I marinated the chicken all day in a plain yogurt instead of sour cream mixture. I added the garlic and spices to yogurt. then i crushed up cornflakes, rice krispies and some sunflower chips i had in the cupboard that needed to be used up. I think you could really use anything! but the chicken was fantastic, my kids and husband loved it! I'll definitely make it again!

I loved this basic recipe, but when I cooked the chicken pieces at 350 for 65 minutes, it was still raw inside at the bone. I had to turn it up to 400 for an additional 25 minutes for it to be completely done. Too bad it got kind of dry. Otherwise it was delicious!

This worked perfectly. I used 8 cloves of garlic to add more flavor. The chicken was totally juicy!

Followed directions but it was not appetizing at all.

Well we didnt just love this. I thought it was just ok. I used chicken breast instead of a whole chicken and I bought pre made corn flake crumbs so they were really fine and that might have not given the chicken a real fried taste. It was more just like breaded bake chicken. It might have been better if I would have crushed my own corn flakes, because I would not have crushed them so finely. Might try it agian.

Mine ended up tasting kind of sweet. I'm not sure if that's the sour cream or just the coating. It was certainly edible, but I don't think I'd make it again.

Pretty horrible, over all. Not crispy or crunchy unless you overcook it. I followed the recipe to a "T" and it was nasty. My kids wouldn't touch it. My husband, a confirmed chicken expert and guru, hated the stuff. He couldn't believe that I had served it to our kids! Try this only if you love this kind of chicken WITHOUT exception!

it was OK, wouldn't use this recipe again