Reviewed: May 9, 2012

We loved this! I marinated the chicken using plain yogurt instead of the buttermilk! I also put the breadcrumb coated chicken in the fridge for 30 min before browning in the skillet. Turned out perfect!

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Reviewer:

Terry Tripp

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Cooking Level: Intermediate

Home Town: Walhalla, South Carolina, USA

Living In: Lexington, South Carolina, USA

Reviewed: Apr. 27, 2012

i like all those nice recipes but this one is my favorite cause i love fried chicken ,all the recipes on this site look tasty and nice .i will be glad to try some of them and also share some recipes that i saw on this link http://www.flowmagazine.gr/category/view/C70/tastes

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Reviewer:

sky0055

Reviewed: Apr. 27, 2012

This is easily my fiance's new favorite recipe. We added more hot sauce and paired it with potatos and fresh sweet corn. Yum!!

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Reviewer:

NewsDiva

Cooking Level: Expert

Home Town: Belleville, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Mar. 18, 2012

The flavor was great and the chicken was moist. My only complaint is the breading turned mushy in the oven. I wish I had just finished frying it in the pan. After reading some of the reviews, I will give this another shot using a rack. Not ready to give up on it yet because I really liked the flavor.

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Reviewer:

jeniferken

Cooking Level: Intermediate

Home Town: Temecula, California, USA

Living In: Hemet, California, USA

Reviewed: Feb. 28, 2012

if you're lookin for a way to kick up some flavor in your chicken breast, TRY THIS! i now keep a mixture of all the spices so i can quickly prep the chicken. thanks for sharing!

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Reviewer:

FIREBRAND95

Cooking Level: Expert

Home Town: Louisville, Kentucky, USA

Reviewed: Jan. 17, 2012

So good and very easy. I did this with chicken wings!! I'll be making this again. :)

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Reviewer:

Violet

Reviewed: Jul. 20, 2011

This is such a tasty dish! I made a few changes: I did not marinate the chicken with the buttermilk and hot sauce. I simply covered the chicken in the hot sauce and then dredged it in the breadcrumb/spice mixture. I refrigerated it for 30min, browned it according to the directions, and then baked it on a rack to help the breading stay on the chicken. I like spice so I used 3tsp cayenne instead of 1/2tsp. It was perfect!

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Reviewer:

DawnS

Cooking Level: Beginning

Living In: Los Angeles, California, USA

Reviewed: Jul. 13, 2011

we didnt think this was spicy at all, but it sure was good. i too baked mine on a rack to make sure the outside was crispy. it tured out perfectly cooked, crunchy and juicy and delicious.

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Reviewer:

MeghanJean

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Nebraska City, Nebraska, USA

Reviewed: Jul. 12, 2011

Delicous!! even though I changed it a little. Instead of breadcrumbs I used Ritz crackers since its all I had. I made this with chicken breast & cut them into strips and just Fried them in a some oil.. enough to coat the bottom of the pan well.. I dont suggest frying it with big pieces If you use Ritz crackers since cracker-crumbs darken fast. I used chili powder in place of the paprika since i was out.. and I only used a pinch of cayenne. My picky kids LOVED it! Thank you Anna!

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Reviewer:

Carrie

Reviewed: Jul. 4, 2011

The taste was fabulous! My 7 year old said I made the best chicken in the world! It wasn't hot at all. I used Frank's hot sauce. HOWEVER--I'm rating it 4 because of the breading, it wouldn't stick. I used a rack, but because of the steam between the chicken and pan it still fell off on one side. But the smaller chicken tender-sized pieces had no such problems. Next time I'll use chicken tenders, or try rolling it in an egg, or using more flour/less bread crumbs.

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