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Reviewed: Jan. 31, 2004

This recipe was a hit!! However, I used different spices. I used fat-free sour cream and seasoned it with seasonings like garlic powder, salt, pepper and Paprika. I didn't have any sage or Rosemary. I didn't have cornflakes so I used breadcrumbs and I seasoned them with Italian seasoning. I also didn't have any minced garlic. The sour cream covered the chicken very heavily and so this made the final result a nice thick coating. I did use the cooling rack and it worked out fine. No coating fell off during cooking. It was delicious! I can't believe it wasn't fried! My family will love to have this a part of their regular meals!

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Brenda Allen

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Reviewed: Dec. 6, 2003

Okay, maybe 3 stars isn't fair because I really didn't stick to the recipe. Like a previous reviewer, I just placed my chicken in a baking pan, covered it with the sour cream mixture and put the spice mixture on top with bread crumbs instead of corn flakes. It was okay, but nothing special. My husband really liked it, though.

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JHUBB

Cooking Level: Intermediate

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Reviewed: Nov. 15, 2003

I didn't want to mess with trying to coat both sides of my chicken leg quarters. So I simply placed the chicken into a casserole dish, spread the sour cream mixture on top and then sprinkled on the corn flake coating. I must say it was delicious!

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KEVINBSTONE

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Reviewed: Sep. 17, 2003

The flavor was good but the coating didn't stay on too well and I did use the cooling rack. All things considered I would make this again, experimenting with the seasonings.

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ROXANN4837

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Coral Springs, Florida, USA

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Reviewed: Apr. 17, 2003

Wow, this was the best oven fried I've had! I did alter the recipe by thinning the sour cream with buttermilk and seasoning with the same spice as the coating. I used skinless breasts. What makes this recipe great is you get a thick and crunchy coating that TASTES fried! Thanks for sharing--this is how I'll do ckicken from now on!

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MONMOM

Cooking Level: Expert

Home Town: Oak Ridge, Tennessee, USA

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Reviewed: Nov. 2, 2002

Great recipe! The second time I made this, I used skinless drumsticks, lowfat sour cream and a seasoned bread crumb coating instead of corn flakes. This is about as low fat as I can or want to get when I cook! The family had no idea it was a "lower fat" fried chicken! Make sure you season the sour cream (salt, soy sauce, pepper, herbs, whatever you like). Using warming racks to cook the chicken on really helps too.

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