Reviewed: Feb. 17, 2008

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.

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susan

Cooking Level: Intermediate

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Reviewed: Feb. 12, 2008

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.

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LYNN1490

Cooking Level: Intermediate

Home Town: Morganton, North Carolina, USA

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Reviewed: Feb. 11, 2008

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!

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joentrish3

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2007

it was OK, wouldn't use this recipe again

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Alsace Peters

Cooking Level: Intermediate

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Reviewed: Oct. 15, 2007

This was good. I was a little short on corn flake crumbs so mixed in some panko bread crumbs too. It definitely has a strong sour cream taste so if you don't like sour cream, this isn't the recipe for you. I mixed the herbs in with the sour cream as others suggested. Nice crunchy coating--hubby ate all the leftovers in record time (and he doesn't like leftovers).

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MLC-CO

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Reviewed: Oct. 15, 2007

Awesome chicken recipe! I did take suggestions and altered it a bit: I mixed ALL of the seasonings (I used garlic powder, salt, cumin, oregano and thyme) into the sour cream PLUS I added crushed French fried onions (the kind that usually goes on top of green bean casserole). I also added some more crushed french friend onions into the crushed cornflakes. And, I used boneless chicken thighs. The chicken was moist and the coating was crispy. Easy recipe and will definitely make again! LEFT OVER NOTE.....With the left overs, I put them in the oven at 400, topped with spaghetti sauce and mozzarella cheese and served over pasta. A great way to make 'chicken parm'. Family went nuts over it and didn't realize it was the chicken from 2 days before!

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Kimbo

Cooking Level: Expert

Living In: Long Valley, New Jersey, USA

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Reviewed: Oct. 14, 2007

neighbor borrowed the soour cream so I substitued mayonaise. Didn't have enough sage so used Mccormicks turkey rub instead. Cooked chicken too long due to a minor emergency. It was still great

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DebbyCooks

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Oct. 14, 2007

This chicken was really,really delicious. I used wings and legs and mixed the seasonings in with the sour cream as other reviewers suggested. Then I coated with breadcrumbs mixed with more sage and baked. The outside was crisp while inside was juicy and tender. The perfect chicken recipe !

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BAJANCHEF

Cooking Level: Expert

Home Town: Bridgetown, Saint Michael, Barbados

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Reviewed: Sep. 26, 2007

Awesome! It was so similar to fried chicken but healthier. I imagine you can spice it up however you want. This is going into our monthly rotation. :)

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MondoCook

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Reviewed: Sep. 17, 2007

I have tried alot of recipes off here and have had great success but this was the worst for me. My family made me promise not to make this again. The crust was horrible with little flavor not to mention it was falling off in the oven. Was very disappointed I guess I should have stuck with my original recipe for chicken.

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cathymom2

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Reviewed: Sep. 13, 2007

This turned out fantastic for me. My six-year-old loved it. I mixed the spices in with the sour cream and thinned it a little with milk as other reviewers suggested. Also, I'm not crazy about rosmary and sage, so I omitted them and added a little cayanne pepper. Crushing the corn flakes really well makes a difference, too. And bake it on a rack ... mine was crispy all around.

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KIM

Cooking Level: Expert

Home Town: Columbia, South Carolina, USA

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Reviewed: Sep. 4, 2007

This did not turn out well at all. Will not use this recipe again. Mine was soggy.

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CAFEMAN

Cooking Level: Expert

Home Town: Wallace, South Carolina, USA

Living In: Cheraw, South Carolina, USA

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Reviewed: Jul. 12, 2007

This is wonderful! I used boneless skinless chicken breast and my family loved it. The garlic and rosemary gave it a excellent flavor!

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Deb

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Reviewed: Apr. 19, 2007

I used skinless, boneless chicken breast and cut into bite size pieces after baking. Served with toothpicks; husband and kiddos thought it was great. I turned the chicken after 30 minutes to make sure it was crispy on both sides. Husband is still making comments on how tasty the chicken was - 2 days later! That never happens!

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MACLEOD26

Cooking Level: Intermediate

Home Town: Mifflintown, Pennsylvania, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Apr. 3, 2007

This was so delicious and easy to make, I could not believe it. I wanted to slap my mother for not coming up with something like this when I was a kid (I'm joking about the mother slapping). This is a new favorite at the family reunions and thanks to this website, my secret recipe!

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David Lewis

Cooking Level: Expert

Home Town: Mullins, South Carolina, USA

Living In: Georgetown, South Carolina, USA

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Reviewed: Apr. 3, 2007

Very crisp but no flavor at all. Try using the breadcrumbs and corn flakes but instead use cajun seasoning and hot sauce. I marinated skinless drumsticks in hot sauce and then used the cornflakes and breadcrumbs with cajun seasoning and baked them as the recipe said. Much better this way.

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amyw

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Reviewed: Mar. 21, 2007

Excellent! I love the crispyness. I've made it twice. The second time I didn't get enough of the cornflake mixture so it wasn't so great so make sure to crunch up enough cornflakes.

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Hayden

Cooking Level: Intermediate

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Reviewed: Feb. 21, 2007

I tried this recipe last night for dinner and my family just didn't care for it. I did as others suggested by seasoning the sour cream and although it had good flavor, I ended up with one side of the chicken being mushy. I did cook chicken on a cooling rack so I don't know what went wrong.

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Dlish

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Feb. 17, 2007

Really loved this recipe. I have 5 boys and often times not all 5 like what I make....maybe 2 or 3, but never 5. They ate ALL the chicken. I will definately make again, only I have learned to buy more chicken next time! TY so much for this recipe.

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Kim

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Reviewed: Jan. 15, 2007

Our guests and we liked this the first time around; then the intense flavors of the coating got old.

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Rachel

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Oven Fried Chicken IV

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