Reviewed: May 20, 2012

My husband as well as my daughter both loved this recipe. Kid friendly and EASY!

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Reviewer:

KitchenDiva

Cooking Level: Expert

Home Town: Kansasville, Wisconsin, USA

Reviewed: May 14, 2012

Tasty, Crunchy outside. Tender meat inside. I used crushed butter flavor crackers since I didn't have bread crumbs. I used the baking dish to melt the butter while the oven was preheating and then just added the garlic to the pan. It was easy to dredge the chicken in the garlic butter then rolling crumbs and back into the pan. I had one less dish to clean up after too doing it that way. Thanks for a great dish Judy!

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Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: May 7, 2012

we loved this! it tastes almost just like fried chicken without all of the grease, no more kfc nights for my family, i've swapped those indulgences with this recipe!

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Reviewer:

KuehlCasanova

Reviewed: Apr. 26, 2012

This was absolutely delicious with no changes. I made sure I fixed enough to have some leftovers, so I can have it cold and in sandwiches.

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Reviewer:

Gwenbishop

Reviewed: Apr. 25, 2012

Great chicken great flavor will use this again love it

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Reviewer:

faschicago

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Reviewed: Apr. 19, 2012

Wow. I used chicken legs (because my kids think they are fun) with the skin pulled off (because I try to eat healthy). I used less than 1/2 the suggested amount of butter and 3 cloves of garlic (because, in my opinion, there's no such thing as too much garlic). I brushed the garlic butter on and then rolled liberally in the cheesy crumbs. (I had to skip the parsley because I didn't have any, and I used whole wheat homemade bread crumbs.) Fabulous. The house smelled amazing while they cooked, and my picky family devoured them as soon as I put them on the table. I will be making these again. Soon. Thank you for the phenomenal recipe!

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Reviewer:

hmeservy

Reviewed: Apr. 16, 2012

Delicious and so simple to make! This is a meal you could easily throw together after work on a weekday. Everyone at the table enjoyed it. I increased the garlic, probably about 2 heaping tablespoons of the pre-chopped stuff. In addition to the finely ground parmesan, I added about a 1/4 cup of freshly grated parmesan cheese. I left out the salt so people could salt to taste. Instead of cut up fryer I used 6 large thighs, which I cooked at 350 for 1 hour and 15 minutes. I may try reducing the cooking time by 10 minutes next time, otherwise it was perfect.

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Reviewer:

jillyneutron

Reviewed: Apr. 2, 2012

yummmmmm

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Reviewer:

WendyWendy

Cooking Level: Intermediate

Reviewed: Mar. 18, 2012

I made this for my family and it was a huge hit, which is very difficult in a house full of picky eaters! However instead of doing such big pieces of chicken I cut all the breasts into halves or thirds more like chicken strips. I had to use two pans in the oven to fit all the chicken, it turns out SO much better in a glass pan then a metal one. The glass pan kept them moist and softer, the metal made them crunchy very fast.

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