Reviewed: Dec. 9, 2007

EXCELLENT new chicken recipe! Although you have to plan ahead to let the chicken hang out in the buttermilk, it is well-worth the wait! Delicious and easy! ...to give to a friend that just had a baby, I prepared up to putting in the oven and gave them the instructions for baking. I eased up on the cayenne to make them kid-friendly for that batch, but otherwise it has a great kick! Will make again and again!!

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Reviewer:

FNChef

Cooking Level: Expert

Home Town: Prior Lake, Minnesota, USA

Living In: Lakeville, Minnesota, USA

Reviewed: Nov. 26, 2007

My wife and I really enjoyed this recipe. It's very tasty. My wife liked the fact that being baked rather than fried, the chicken was not greasy.

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Reviewer:

KRISTON SCOTT

Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA

Living In: Harrisburg, Pennsylvania, USA

Reviewed: Nov. 13, 2007

Wow, this really is terrific, moist, perfectly spiced chicken. I used panko bread crumbs and they worked great. I also egg-dipped the chicken before rolling it in the bread crumb mixture and didn't have any trouble with the coating falling off. Great recipe! I will make this again!

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Reviewer:

FLORAMICH

Reviewed: Oct. 28, 2007

I made this tonight and it is REALLY good! My husband had some friends over and they really liked it. I'm giving it only 4 stars b/c I had a hard time with the breading staying on. Next time I will coat in egg before adding the dry mixture. It's a keeper! Thanks.

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Reviewer:

SliSli

Cooking Level: Beginning

Living In: Houston, Texas, USA

Reviewed: Oct. 25, 2007

We loved this I didn't have time to marinate and it still came out great I used chicken tenders instead. Will be making again soon.

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Reviewer:

ReneeB

Cooking Level: Intermediate

Home Town: Venice, Florida, USA

Living In: Punta Gorda, Florida, USA

Reviewed: Oct. 23, 2007

I knew this was going to be good before i even tasted it. I too used ranch dressing instead of the buttermilk and i think this is probably the BEST chicken i have ever tasted. And i truly mean it! The spices were beautiful without being too overpowering and the chicken was lovely and moist. Took other suggestions of baking on a wire rack. I used chicken tenderloins to make chicken strips and served it with Honey Mustard Dressing from this site... divine!!!

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Reviewer:

Ange Rayner

Cooking Level: Expert

Living In: Wyoming, New South Wales, Australia

Reviewed: Sep. 28, 2007

This was a great easy recipe. I made it earlier in the week to try before making it for company. It turned out great the first time and was looking forward to having it again. Great flavor!

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3 users found this review helpful

Reviewer:

Sarah Ann

Cooking Level: Intermediate

Home Town: Staunton, Illinois, USA

Living In: Highland, Illinois, USA

Reviewed: Sep. 28, 2007

I cook for 4 college football players, this was a bit hit with them, asked for a repeat. the only thing i did differently, is to add a handful or so of grated parmesean cheese to the breading mixture before coating. soaking in buttermilk overnight makes the chicken very moist and delicious. this is a keeper..

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Reviewer:

hellen

Cooking Level: Expert

Living In: Altamont, New York, USA

Reviewed: Jun. 5, 2007

My husband and I both loved this recipe. He said it was his favorite chicken he's ever had! Very moist and spicy. The only changes I made was I used pounded split breasts to decrease the oven time. I didn't have any trouble with the coating sticking, but I did use a fork instead of a spatula to flip which may have helped. I baked it on a rack as well so both sides were nice and crispy. Yum!

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Reviewer:

iheartdietpepsi

Reviewed: Apr. 19, 2007

This was really tasty! I halved the amount of hot sauce (as I don't eat things too spicy) and it still had a good kick. Satisfied our craving for fried chicken without all the grease!

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2 users found this review helpful