Reviewed: Nov. 19, 2009

They turned out crunchy, but we did not like the overall flavor. After a couple of bites...we had to order a pizza! Money wasted for us.

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3sweetgrits

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Reviewed: Nov. 8, 2009

Excellent! The entire family loved it!

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kajula

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Reviewed: Nov. 4, 2009

Meh, not bad. I would never mistake it for fried chicken, though. I mixed the spices and some extra ones into the sour cream, and used rosemary flavored potato chips instead of cornflakes. The flavor was good, but as usual with baked chicken pieces (I used only drums with the skin removed) all the flavor was on the outside - leaving most of the inside meat kinda blah. I also ran into the problem with blood from the bones looking kinda black and unappetizing... but there was a trick somewhere in the comments to remedy that. I might try this recipe again with breast tenders, since the pieces would be small (more outside flavor) and the sour cream really keeps the meat nice and moist...

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FSQUEEN

Cooking Level: Intermediate

Living In: Providence, Rhode Island, USA

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Reviewed: Oct. 25, 2009

Great recipe. I've tried a lot of oven fried chicken recipes, and this one is by far the best. I use drumsticks without the skin. Like some of the other cooks, I put some seasonings into the sour cream, and I change the crust to whatever I have on hand. I also like to mix a little Parmesan cheese into it when I use bread crumbs. Yummy

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NLDAVIS

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Reviewed: Oct. 18, 2009

This recipe was pretty good but it could be better. I need to try different seasonings than what the recipe called for. I believe changing spices up will make it tastier. I will drizzle butter over the top of the breaded chicken before baking next time. A buttery crust would improve the overall flavor.

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BrandyLogan

Cooking Level: Intermediate

Home Town: High Point, North Carolina, USA

Living In: Johnstown, Colorado, USA

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Reviewed: Oct. 13, 2009

This was just "okay" for me. My daughter, who is not a picky eater, did not like this much. I think if I were to make this again, I would definitely play with the spices a bit. I don't really care for rosemary, and sage only in certain things. I would probably try some Italian seasonings, and better garlic than what I had on hand. The crispy coating slid off some of the chicken, so that was a bummer. The chicken itself was good, moist, but not very flavorful. For me, this recipe needs some tweaking.

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jking

Cooking Level: Expert

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Reviewed: Oct. 8, 2009

Coating came out crispy and flavorful. I used a tofu sour cream substitute due to allergies in the family and it came out great. I added some additional spices and took several other reviews to put the spices in the "sour cream" mixture. I used bone in chicken breasts and the meat juices were sealed inside by the coating. The meat was extremely juicy and tender. I hate dry chicken. The coating stuck to the chicken well. It was a hit with my family. I will definitely put this in rotation.

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cookhealthy

Cooking Level: Expert

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Reviewed: Sep. 1, 2009

FANTASTIC! I also marinated mine in Bud Light Lime and Chalula garlic hot sauce over night! So tender and juicy!

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@},--'-----

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Fort Hood, Texas, USA

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Reviewed: Jun. 18, 2009

Per reviews I added the spices to the sour cream. I omitted the corn flakes (didnt have) and the chicken came out crispy and very tasty!

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Bevi

Cooking Level: Expert

Living In: Charlotte, North Carolina, USA

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Reviewed: Apr. 30, 2009

I gave this a 5-star, even though I changed 2 things, because I never would've thought of making chicken this way! Rather than using sour cream I used yogurt (with just a little milk to thin it a bit)...I also added the spices to the yogurt rather than the corn flakes. Otherwise, followed the recipe and the chicken was excellent...super juicy on the inside and just the right amount of crunch on the outside. SUPER!!!

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EPTTIGGER

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Reviewed: Mar. 29, 2009

I made almost the same as wrote, except used all drumsticks and poultry seasoning as I didnt have any sage. I also put seasoning in the sour cream and the cornflakes. It was only OK. I was quite disappointed. It didnt have a spectacular flavor, it was pretty bland. probably wont make this again... Sorry...

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angeldae23

Cooking Level: Expert

Home Town: Red Deer, Alberta, Canada

Living In: Drayton Valley, Alberta, Canada

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Reviewed: Mar. 26, 2009

After reading many reviews I was looking forward to trying this recipe. I took some of the suggestions by adding a little milk and the spices to the sour cream. It was messy to make, but I can deal with that. I have to say that no one in the family liked this recipe. My family of 6, is not picky eaters and they all said, "Don't make this again." I think that the sage was way to strong. I was disappointed when I took it out of the oven and the coating came off as I lifted the pieces to the serving dish. I did remove the skin, before coating the chicken, in hopes that the favor would be in the chicken. We took the coating off and the chicken was moist with no favor. Will not make again. :(

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PEARLYGIRL

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Reviewed: Mar. 17, 2009

This is definatly a great recipe! My family and I enjoyed it very much. I cut chicken breasts into strips and it was fantastic. Thank you so much.

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DawnAsh

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Reviewed: Feb. 11, 2009

Not as crispy as I would have liked. And even though it's oven-baked, instead of fried, I think the huge amounts of sour cream don't make it *that* much healthier than deep-fried chicken. The herbs do add an interesting dimension to this atypical fried chicken! Will definitely make again, but not often.

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Samantha Li

Cooking Level: Beginning

Home Town: Fremont, California, USA

Living In: Davis, California, USA

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Reviewed: Feb. 8, 2009

My husband and I loved this recipe. Definitely a keeper. Next time I'll add more seasoning - particularly salt. And I'll make sure the cornflakes are very finely crushed. Like others, I removed the skin and was glad I did. I used legs and thighs, but next time will only use the thighs since they turned out juicier.

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cookin'mama

Cooking Level: Intermediate

Home Town: Chandler, Arizona, USA

Living In: Tempe, Arizona, USA

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Reviewed: Jan. 31, 2009

I should have just gone with KFC. I used about half the sage recommended, and that was WAY too much. Didnt come close to the garlic which would have been too much. Maybe the idea of cornflake fried chicken is good, but these spices are terrible with it...Good Luck!

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jbfink

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Reviewed: Jan. 30, 2009

I used ranch dressing mixed with some whipped cream in the carton because my sour cream had gone too far past sour. :) It turned out great!

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miskyn

Cooking Level: Expert

Living In: Leduc, Alberta, Canada

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Reviewed: Jan. 20, 2009

The flavor of this dish was great but turned out SO dry. I did use boneless, skinless chicken breast since that is what I had on hand so I'm sure that made a big difference. Any pointers on how to make it not so dry? I'd love to try this again if I knew it would be juicier. BTW, I think the sour cream mixture with all the seasonings would be a great dip!

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