Reviewed: Sep. 9, 2008

Is this ever good! I halved the amount of cayenne and hot sauce. I didn't have time to soak the chicken in the buttermilk/hot sauce for up to 8 hours - just 30 minutes but I also let the chicken set in the fridge for about 30 minutes after it was fully breaded. The breading stayed on during the browning process and after it was out of the oven. I used thighs and they cooked for just over an hour. My hb and I feasted!!

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Leslie Smith

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Reviewed: Sep. 3, 2008

We liked this alot - not too spicy at all.

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Aug. 11, 2008

I made some with pepper sauce and some without for the kids. Everyone in my family hated the ones with the (tabasco)pepper sauce.It just tasted nasty and wasnt even hot. But everyone did like the ones without. *-With pepper sauce ***1/2Without pepper sauce

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Joey Escalante

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Reviewed: Aug. 11, 2008

This recipe turned out well for us.I used Trader Joe's Chipotle Habanero Pepper Sauce, and only approx. 15 drops of it (stuff will melt your tongue!) I mistakenly added dried basil to the mix (thought it was the cracked black pepper at first) and I decided to omit the cayenne. I added more garlic flavor (granulated) and went heavy on the paprika. Took Lin's advice from the reviews and let the prepared chicken rest for awhile (maybe 30 minutes) before frying, and had no probs with the coating falling off. I only baked them for about 20 min. ~ chicken was very juicy and flavorful,the breading was delicious and we'll definitely be making this one again. Thanks AnnaG!

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Aug. 6, 2008

My husband described this as spicy and creamy. Very moist. Could certainly use more cayenne, like 1 teaspoon. Used my own toasted whole wheat breadcrumbs, did the egg dip and baked on a wire rack, and it looked just like Sarah Jane's pic.

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CINDY18LOU

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 31, 2008

Awesome! I add more cayenne pepper though as I like the heat to bump a bit more and sometimes I'll use panko instead of standard bread crumbs. I also make sure to let the breaded chicken set for a while before cooking to it's less likely to fall or crumble off during the initial pan frying or moving around. It still doesn't adhere to the chicken fully, but mostly good enough. I'd actually give it a 4.5 star rating.

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iamchrismoran

Cooking Level: Expert

Home Town: Barre, Vermont, USA

Living In: Burlington, Vermont, USA

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Reviewed: Jul. 24, 2008

I liked it a lot, I messed up a little though. I used garlic SALT instead of garlic powder and it came out way too salty. I think it will be delicious when I do it again the "right" way. I used skinnless, boneless chicken breasts sliced in half to make 2 thin flat pieces. This worked well, no pounding required.

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lisamazz1

Home Town: Brick, New Jersey, USA

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Reviewed: Jul. 17, 2008

i thought this needed more seasoning, i mean i had to add my famous bbq sauce cuz it did not taste like much of anything, this was no where near spicy i would have let me 2 yeadr old daughter eat it. Dont get me wrong it was ok and ill make again, ill add more seasoning next time and i did not have a problem with the breading falling off.

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tonit22

Cooking Level: Expert

Living In: Downers Grove, Illinois, USA

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Reviewed: Jun. 9, 2008

This was a winner. I'll make this again. Because I normally brine chicken, I didn't find the overnight marinade troublesome. I used a chili sauce (Heaven and Earth brand Dragon Fire Sauce) instead of Tabasco and the chicken had great flavor. I didn't use the egg dip but my breading stayed on well. I think the secret is to get the pan very hot first, then add oil which will almost immediately be ready for the chicken. Then do not disturb the chicken pieces until the bottom is browned; turn over with tongs. (Of course this method means you cannot use a non-stick pan because it is dangerous to heat them empty.)

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Dot

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: May 10, 2008

now thats what i call "finger lickin good" thankyou so much a definite favourite with my wife...and more brownie points for me ;)

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Zippo

Home Town: Sundance, Wyoming, USA

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Reviewed: Apr. 24, 2008

This was pretty good. I wouldn't say "the best". It was very, very tender due to the marinating. (I let mine marinate for a day 1/2) If you like spicy - I would suggest adding even more cayenne! My boyfriend said this was the best chicken he ever had. But I think he was REALLY hungry. ;-)

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TAURUSGIRL

Cooking Level: Intermediate

Home Town: Midland, Texas, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Apr. 6, 2008

Like so many other reviews, the breading just wouldn't stay on. We dipped it in bread and tried not to move it much while browning, but it just fell apart. The flavor was only ok and they were not good at all leftover.

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Tina S.

Cooking Level: Intermediate

Home Town: Hampton, Virginia, USA

Living In: Crestview, Florida, USA

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Reviewed: Mar. 3, 2008

What a great way to prepare chicken! I'm a diabetic so we used whole wheat stone ground flour in lieu of the all purpose white flour and splenda in lieu of the white sugar. We also used Panko bread crumbs. We, also, followed others who suggested dipping the marinated chicken in egg prior to applying the breading mixture. This really worked for keeping the breading on the chicken as it browned. It is also important to not disturb the chicken as it browns and to use a spatula to turn the chicken over. Lastly, we topped each browned chicken filet with Parmesan cheese prior to baking and used a rack to bake the chicken on. The chicken turned out very crisp and flavorful. Thank you for sharing a great recipe. This is going to be a "regular" on our family's dinner table.

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JIM F.

Cooking Level: Expert

Home Town: Madison, Wisconsin, USA

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Reviewed: Feb. 18, 2008

Good recipe but was disappointed about the breading coming off. I tried the tips from other reviewers but still some of the breading came off.

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Smj2378

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Reviewed: Feb. 17, 2008

Great recipe, I prefer it to be more spicy than what is was but it has great flavor

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BLACKANDGOLD

Cooking Level: Intermediate

Living In: Du Bois, Pennsylvania, USA

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Reviewed: Feb. 11, 2008

I loved it...but my boyfriend thought it was a little to spicy. It was very hard to keep the breading on while frying. I did dip it in egg first and I used a spacula to flip it to try and keep the breading in tact.

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Jangel1569

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Reviewed: Feb. 4, 2008

This recipe was just ok. It's was nice and spicy for most adults but the kids thought it was too spicy. You could easily adjust that. It just seemed to take a lot of work for not much reward. Will keep looking.

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Cath in Georgia

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2008

Delicious with just enough heat. After reading other reviews, I was concerned about the breading falling off. I flattened the chicken breast for more even cooking, cut the large breasts into 2 pieces and I used extra oil each time I added the chicken to the pan. I cooked it on a little higher heat (Our gas cooktop seems to cook hotter than electric) for only 2-3 minutes each side - the crust was very brown. I used tongs instead of a fork to flip and remove the chicken and I didn't lose any breading. It was great, thanks!

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Valerie

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2007

Juicy and tasty chicken. The breading did fall off while I was browning the chicken, I tried to stick some of it back on... so while it didn't look all that pretty, it did taste good. I even dipped the breasts in egg before breading them, but oh well. I had planned on making this for my boyfriend and making something else for myself, since I can't take spicy food, but this wasn't too spicy for me at all. Also, I did bake these on a rack, so what little breading was left on them did crisp up all the way around. :)

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CookinBug aka JL86

Home Town: Ithaca, Michigan, USA

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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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