The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 9, 2009
Loved it! Added Adobe salt and two heavy pinches of whole wheat flour since we were out of bread crumbs. Definitely will make this again and going to try it on flatten chicken breast next time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Nov. 1, 2009
I used a whole cut-up fryer. It turned out quite well.
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Photo by tenderbelle61

Cooking Level: Expert

Home Town: Sylacauga, Alabama, USA
Living In: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 29, 2009
I made this last night and it was a keeper! The parmesan crust has a great flavor. The cooking time worked great but I did flip the chicken once so the other side would get brown too. Like some others, I don't dredge the chicken in shallow bowls, I just shake it all together in a ziploc bag. One less dish to wash!
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Photo by Allrecipes

Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 24, 2009
It was good, not great. I added garlic powder and some panko bread crumbs to mine to give it more flavor and coating. I will make again though.
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Cooking Level: Expert

Living In: Orlando, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 13, 2009
This is a decent week-night recipe. The taste isn't much different from other oven fried chicken recipes. I lowered the baking temperature because the coating was burning.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 11, 2009
Big hit with the whole family, except my son who doesn't like fried chicken -- or any chicken with skin for that matter. I followed some tips in previous reviews plus after I removed the chicken from the baking pan I tossed baby spinach and onions in the drippings. Delish.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 9, 2009
This was ok, but I'm not sure why everyone loved it. I added oregano and garlic powder to it, so that gave it more flavor. But I probably wouldn't make it again. It didn't have as much flavor as I like.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Oct. 6, 2009
I really enjoyed but had a harder time pleasing my 9 yr. old. I did soak in buttermilk overnight and also added bread crumbs. Good recipe.
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Cooking Level: Expert

Living In: Valparaiso, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 28, 2009
I added garlic salt and pre-flash fried/browned the chicken in veg oil. Then baked at 350 for 35-40 minutes. The chicken was cooked all the way through (my 1st requisite) and delicious. I will make it again.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 11, 2009
This was a hit with both my husband and my 2 year old, who swore she didn't like chicken but ended up asking for seconds. I halved the recipe, used 1/2 cup parmesan & 1/2 cup unflavored bread crumbs, mixed in garlic salt, garlic powder, italian seasoning, and a bit of pepper. Will definitely make again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Sep. 2, 2009
My son says this was the best chicken I ever made! My oldest son said it needed more parm cheese! I will make it with 1/4 c. bread crumbs and 1 3/4 c. parm next time. I also added garlic and onion powder to the parm cheese mixture! It was the juiciest chicken I have ever made! Thanks for a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 30, 2009
I followed several recommendations of other users and really loved this recipe. The crispy coating (even on the legs I had removed the skin from) was absolutely delicious. Will definitely being making this one over and over again!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 26, 2009
The only change I make in this recipe is to use a parmesan/romano/asiago shred blend that my grocery store sells. It smells so good while it's cooking and I love the super crispy skin b/c of the cheese. This is a big hit with everyone in our family and it's so easy to throw together.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 21, 2009
Like others, I did 1/2 parm 1/2 bread crumbs. I also added a little italion seasoning for flavor. Does smell great while cooking!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 19, 2009
These were exceptional. My husband raved at how the flavor was throughout. I pre-cooked them in a pan with some olive oil, salt, pepper, onion and garlic powders. I recommend only doing this for 1 to 2 minutes at most. Mine went a little too long and were on the verge of being dry. Then, I let them cool and pat them dry. Next, I dredged them in flour (lightly), dipped them in the egg, then coated with the parmesan and seasonings. I baked them at 400 until they were gold brown.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.35 star rating.
Reviewed: Aug. 12, 2009
Loved this, so easy to make, and the flavour just seems to sink into the chicken. I usually make is with Chicken Breasts instead or drumsticks.
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Photo by Jenn

Cooking Level: Expert

Home Town: Alexandria, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 27, 2009
While this recipe was amazing, I changed quite a few things to give it more flavor. I mixed the parmesan with equal portions bread crumbs. I also added one clove of garlic, minced. Another thing I would also highly recommend would be separating the chicken from the bone, heating oil in a pan over medium heat and cook it on the stove top rather then in the oven. It was incredibly succulent!
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Photo by Chefomomma

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Peoria, Illinois, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 25, 2009
Very good! I did have to cook the chicken much longer than called for but we really enjoyed this recipe!
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Kim

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The reviewer gave this recipe 4 stars. This recipe averages a 4.35 star rating.
Reviewed: Jul. 17, 2009
I prepared the recipe exactly as written, and everyone in the family liked it, so of course it is a keeper! I will reduce the salt next time because it was very salty.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.35 star rating.
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Reviewed: Jul. 13, 2009
This recipe was fairly good. Everyone in the family liked it but none felt that they would put in a special request to make it again. In reading some of the other reviews I agree that a little customizing would go a long way from making this a good dish to a great dish so if I haven't already scared you off read some of the suggestions and give it a try. One important note is that I did not need even close to two cups of parmesan cheese. 1 heaping cup was more than plenty for twelve chicken legs. Oh...and it really does make the house smell WONDERFUL!
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