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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KRISTON SCOTT

Cooking Level: Intermediate

Home Town: Bartlesville, Oklahoma, USA

Living In: Orlando, Florida, USA

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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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FLORAMICH

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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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SliSli

Cooking Level: Beginning

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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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Renee

Cooking Level: Intermediate

Home Town: Venice, Florida, USA

Living In: Punta Gorda, Florida, USA

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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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Ange Rayner

Cooking Level: Expert

Living In: Wyoming, New South Wales, Australia

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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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Sarah Ann

Cooking Level: Intermediate

Home Town: Staunton, Illinois, USA

Living In: Highland, Illinois, USA

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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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hellen

Cooking Level: Expert

Living In: Altamont, New York, USA

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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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iheartdietpepsi

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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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Abby

Cooking Level: Intermediate

Home Town: Rochester, Indiana, USA

Living In: Valparaiso, Indiana, USA

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Reviewed: Mar. 8, 2007

YUM! These were really great! Much healthier than traditional fried chicken, but just as flavorful.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 30, 2006

Wow, talk about a GREAT recipe!!! I didn't marinate the chicken in the buttermilk mixture. (I didn't have time) So, I just put some of the hot sauce (Chicken wing hot sauce is what I used) in a little bowl, and rolled the chciken in it till it was coated in the sauce before I coated it with the flour/bread crumb mixture. Also, I used vegetable oil instead of Olive Oil to pan fry it, because Olive Oil has that strong flavour, and I didn't want the chicken to tast like that. Anyway, SOOO yummy and crispy! Not at all greasy either. Deffinetly will be making this again!

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: Feb. 3, 2006

I skipped the cayenne pepper since I didn't have any. I ended up using about 2 Tbsp of olive oil per 2 chicken breasts. I did keep the chicken cool before frying and baked it on a rack over a cookie sheet. The resulting chicken was good, but I still had a problem with the breading staying on the chicken. It mostly stayed on. Not sure if I'll try it again.

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My Husband's Wife

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2005

I make this all the time so glad I found it and tried it. IT'S A KEEPER!!! My family and I love it. I dip the chicken in egg before dredging in dry mixture, coating sticks to chicken better also makes thicker and crisper crust. Also tried bone in cut up chicken pieces done the same way just bake longer until juices run clear. Thank you Anna

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Brenda K.

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Reviewed: Jul. 7, 2005

My husband and I loved this recipe. I added a little more cayenne pepper and used Frank's Hot Sauce and it came out delicious!!! I made sure the oil was very hot before I put the chicken in the pan and I didn't have a problem with the breading falling off. I will definately make this one again!

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PABLOANDJUDY

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Reviewed: Mar. 1, 2005

My husband and I love spicy food so I thought this would be a winner. It is an awful lot of work for something that tastes so bland. My 15 month old baby even ate it. Definetly refrigerate the chicken with the coating on to prevent it from all falling off and use the rack in the oven or it will be a big soggy mess on the bottom. I will not make this again.

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EMPRESSMU

Cooking Level: Intermediate

Living In: Glendora, California, USA

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Reviewed: Jan. 28, 2005

Wonderful! A little bit of a kick than normal oven fried chicken. All of our guests loved the recipe!

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DFRANCIOSI

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Reviewed: Nov. 17, 2004

We love this recipe. It is one that I make time and time again.

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rocket motor

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Reviewed: Jun. 29, 2004

The coating was good, but the marinade didn't add a good flavor. I used tabasco, and it didn't make the chicken spicy, it just gave it an unfavorable flavor...

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KB82

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Reviewed: Jan. 5, 2004

After reading all the great reviews, I have to say I was really disappointed. The chicken didn't get crunchy at all. The flavor was also not the zip I was looking for. I'm no fan of "bird" anyway so it really has to snap to get my attention. Even my husband who does love chicken wasn't overly impressed. I doubt if I make this again.

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JAYNEO

Cooking Level: Expert

Living In: Sidney, Ohio, USA

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Reviewed: Nov. 7, 2003

I used a little less hot sauce than this recipe calls for and it turned out perfect. Tasty and tender.

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MADRAY7

Cooking Level: Expert

Home Town: Lockport, New York, USA

Living In: Jacksonville, Florida, USA

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Spicy Oven Fried Chicken

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