I made this for my family and although the buttermilk added nice flavor and tenderness to the chicken I have to give the breading a thumbs down. It was grainy in places, not crispy at all. I ended up scraping off all of the breading and serving the chicken without it.

The picture for this recipe does not reflect the end product. It looks like a fried buffalo chicken sandwich. I think this would be better if it was fried quickly and then baked. The coating was not crispy at all.

These were a hit with our family. The chicken was very good and had no problem with the breading. I pounded the chicken breasts out longer than wide so we could use them on French bread rolls. The coating on the chicken seems quite verstile and I'm am considering using it for other breaded baked foods. The recipe didn't suggest any bread spreads so I offered the old stand-by of different mustards, and mayo and also Olive Aioli, oh, minus the jalapeno. That was by far my favorite. For lunch or a casual dinner, these were great. And the breading?, I'm thinking about using this idea for baked chicken fried steaks sandwich with steak sauce. These were a winner with our family.

These are very good. Hubby loved them and so did I. We ate them without buns, just with roasted potatoes and sliced tomatoes. We will have these again.

My husband and I really enjoyed these. I followed the recipe as is. People have been complaining about the breading falling off; I just made sure I pushed my chicken down into the cornmeal mix very well and that seemed to do the trick. After the chicken was baked I coated it in Franks Red Hot Sauce and used ranch and a lettuce leaf to top it off.. We served them with chips and mac'n'cheese (not very healthy but delicious!!)

These were awesome. My husband & I both loved them. I forgot to marinate them, and instead of buttermilk, I dipped them in egg as one user suggested. The coating stuck just fine this way. I also didn't have poultry seasoning, so I used sage & herbes de provence, and it was very tasty. I thought this was an especially good recipe because the chicken is baked, not fried, so healthy, tasty & easy!

I made these and they came out just fine. Made them for a Sunday dinner one week and everybody loved them. Once you bring the chicken out of the buttermilk, dip it in some beaten egg to get the coating to stick better to it.

what a waste of my time and ingredients. the breading fall off and no taste, my family all agreed...thumbs down on this recipe!

This was ok. Flavor was nice but the coating didn't stick to the chicken. Will use egg and breadcrumb mixture instead.