Reviewed: May 7, 2012

Easy to prepare- yes. You will need additional cornstarch slurry to make the gravy have a consistency that is consistent with gravy! The gravy as is- extremely bland. It was OK after I spiced it up a good bit with salt, pepper etc. To say that this is anything like fried chicken is deceiving. The skin is limp and soggy, however I really did not expect it to be different based on the preparation. This chicken was moist but I have found other recipes that yield moist yummy chicken that are just as easy. This one will not be saved in my recipe box- sorry Joe.

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Reviewer:

familygal

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Reviewed: Oct. 30, 2009

Sooo good! We usually make two, side-by-side in a turkey roasting pan... You can get two chicks at Costco for decent price! Soo much better than store bought rotisserie chicken! We will have one for dinner, and the other, I remove the meat from it and use it for enchiladas or another chicken dish later in the week.... (if the second chicken lasts that long!! :+)

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Reviewer:

BluePurl

Cooking Level: Expert

Home Town: Olympia, Washington, USA

Reviewed: Mar. 20, 2009

This was pretty good, but I did add a lot of spices. But it made a lot of gravy which was good!

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Reviewer:

McCheese

Cooking Level: Intermediate

Home Town: Abbotsford, British Columbia, Canada

Living In: Kelowna, British Columbia, Canada

Reviewed: Sep. 5, 2008

Joe, this is a great recipe. Made it today and my husband loved it and so did I. I made 2 modifications, firstly I never had any green beans so I didn't add them and second I added seasoning salt with no MSG to the vegtable layer, the potatoe layer and to the chicken breast layer. Next time I will add one can of chicken broth and 1/2 cup of water instead of 2 chicken broth. I used seasoned breasts so there was no worry of the chicken being dry. Recipe is great, thank you so much for sharing..

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Reviewer:

Perogi Queen

Cooking Level: Expert

Reviewed: Jul. 6, 2005

like Grandma's house on Sunday evenings!

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Reviewer:

PXTSBP

Reviewed: Feb. 16, 2005

My husband liked this chicken. It tasted good but wasn't very appetizing to lood at. Won't make this again.

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Reviewer:

burnscreek

Cooking Level: Intermediate

Reviewed: Feb. 9, 2005

This was the first recipe I tried off of this site and I guess I could say it didn't make a very good first impression. We ate this and I don't think anybody was pleased. Yes, the chicken was tender but anything that you leave in the oven for an hour with that much liquid would be. I guess what I am trying to say is that it was so very plain!

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Reviewer:

AMYSAVIARY

Reviewed: Sep. 29, 2004

Not bad. Many viewer's said it was bland so I added Old Bay cajun seasoning and salt to give it some flavor. After browning the chicken pieces in oil I dipped them in the coating mix again to make them more sticky and a bit thicker texture cause I remove the skin from the chicken pieces.

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Reviewer:

SENNMILLER

Cooking Level: Intermediate

Living In: Oil City, Pennsylvania, USA

Reviewed: Feb. 5, 2004

I am not sure what was supposed to be sticky about this chicken, but it did not go over well with my family. The gravy was VERY thin...the cornstarch mixture did nothing to thicken it. I think if I make this again I will use less water and broth in order to have a thick gravy.

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Reviewer:

JCSWOMYN

Reviewed: Jan. 26, 2004

I worried the gravy would be bland so I spiced it up. I also spiced up the shake and bake mix. I added liberal amounts of Mrs.Dash, Salt, Pepper, and Garlic Powder, also I needed more flour (1/2c). I doubled the gravy with little changes. I made it with 2c water, flour, 4 TBS corn starch, and the fried drippings from step one. This did the trick. The chicken was very moist! Very easy to make. Thanks for the good recipe! Will make again!

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