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Reviewed: Jul. 14, 2008

Maybe it's that I'm not the biggest fan of fried food. Good not great. Family seemed to think it was o.k Even skipping the second breading it still was too much coating for my liking. Seemed a little bland actually but maybe I cut back too much on the salt & pepper though I would have thought all the other seasonings would have compensated for that.

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Reviewer:

Amee

	Cooking Level: Intermediate Home Town: Rohnert Park, California, USA Living In: Chico, California, USA
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Reviewed: Jul. 11, 2008

My husband does not like chicken breasts, because they are too dry after cooking, so I usually buy only dark meat chicken. However, I had some boneless skinless breasts I bought on sale and decided to use them for this recipe. I used less of each spice than called for but, otherwise, followed the recipe exactly. They were so juicy, and the flavor so delicious, that I will definitely make them again.

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Reviewer:

ronalyn


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Reviewed: Apr. 14, 2008

This is an excellent recipe for juicy, crispy chicken breast. I always read other reviews before trying any recipe and took the advise of another to put the chicken on a slotted baking pan to keep it from getting soggy. I didn't have any tarragon or ginger, but the crust was very well seasoned even without it. The mustard gave it a nice bite. However I did cut back on the pepper as suggested. I did find that the recommended amount of oil was not sufficient though. The flour soaked up a lot more than what was called for. You won't be sorry that you made this one.

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Reviewer:

MaryP

	Cooking Level: Expert Home Town: Cleveland, Ohio, USA Living In: Avon, Ohio, USA
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Reviewed: Apr. 10, 2008

Tried this last night scaled down for one serving. Only used the basic premise- flour, salt, pepper, oregano & garlic for the breading and then egg & milk for the batter. Browned in oil in skillet then in to oven for 25 minutes. The chicken was cooked and was reportedly tender and tasty, but no rave reviews. It was definitely an easy way to serve a chicken breast, but I prefer to receive more glowing compliments. :-)

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Reviewer:

ali p

	Cooking Level: Expert Home Town: San Francisco, California, USA
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Reviewed: Mar. 31, 2008

Excellent! The whole family enjoyed these - very juicy and great blend of spices.

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Reviewer:

bigaim


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Reviewed: Mar. 1, 2008

Truly the best chicken dish I ever made. The juiciness is locked right in and the spices, although stronger than in most similar recipes, really works in a Colonel Sanders kind of way!

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Reviewer:

Beer Gaucho


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Reviewed: Feb. 29, 2008

Made this a few days ago and my husband and I love it. I didn't have thyme or tarragon, but the breading mixture still tasted great!

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Reviewer:

Jenn


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Reviewed: Feb. 20, 2008

I made this last night and I thought it was just okay-I did not like the fact that it became soggy on the bottom side after baking. However, my husband and mother in law really liked it! I did cut down on the salt and pepper-actually cut both in half. Next time I may try to bake the chicken breasts on some sort of rack-maybe they would not get soggy that way. I liked the idea of baking due to the fact that most often chicken breasts dry out when you fry them-and I don't like dark meat! I will try again with a few adjustments! Pretty good recipe.

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Reviewer:

BaysMommy

	Cooking Level: Expert Home Town: Farmington Hills, Michigan, USA Living In: Oak Hill, West Virginia, USA
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Reviewed: Feb. 18, 2008

I've never been good at fried chicken, but even my picky son raved over this recipe. It was crisp, tender, juicy and perfectly seasoned. Thanks!!

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Reviewer:

Leslie K


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Reviewed: Feb. 9, 2008

The chicken breasts were crispy and moist. Although there are a lot of herbs in the breading, they really add to the flavor. However, way too much pepper and salt. I'd recommend using only a teaspoon pepper and no more than 1 tablespoon salt.

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Jeanne


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Reviewed: Feb. 9, 2008

I liked it at first but after a couple of bites the black pepper was biting back. I did enjoy using all of the different seasonings, it made me feel like a chef, lol. It did come out moist and crispy, and I liked that. I would definitely cut way back by at least half on the pepper though.

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Reviewer:

cchotiner333


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Reviewed: Feb. 8, 2008

This chicken was very moist on the inside and crispy on the outside. My husband and teenage kids like it. The combination of spices in the coating was a little too complex. I would probably simplify the spices next time I make this. Overall it was tasty and not too difficult. Thanks!

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Reviewer:

packerfanleigh


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