Unimpressed for the most part. I have tired a number of oven baked/fried chicken recipes including some commercial products. This one produced juicy chicken but the crust/coating was unappealing. I make a few changes based on other reviews. First of all I used chicken legs. I raised the oven temperature to 375 and cooked for 1 hour. Several complained of bland flavor and I wanted to spice it up a touch. I mixed my mayo with a couple of good dashes of hot sauce as well as a liberal sprinkling of cayenne pepper. I also upped the seasoning in the bread crumbs with more cayenne, black pepper, and used both regular and smoked paprika. I also left out the thyme. The chicken had a nice bit of flavor with the extra spice but the texture of the coating was just off. Not really crispy and not totally soggy either. It did not adhere well to the chicken and was a bit sandy for a lack of a better word. I will probably not try this one again although I am sure I will still be on the look out for a good oven fried recipe.

Reviewed On: Dec. 5, 2010

I have made this recipe a number of times and it has become a favorite of anyone that tries it. I make it with apple sauce replacing the oil. I also do not frost of powder this cake when finished, it is sweet and flavorful enough without anything on top. This makes a very moist and flavorful cake. I prefer to use tart apples in this recipe.

Reviewed On: Dec. 26, 2009

Made two batches of the recipe to give as Christmas gifts this year. The reviews are in and it is a big hit with everyone. I had no problems with the jelly setting up. I used Certo brand liquid Pectin and drained some excess water from the pepper before boiling. I also boiled for several minutes before adding the pectin. I made one batch with approximately 8 oz. of fresh chopped and seeded jalapeno peppers, green bell peppers, and a few drops of green food coloring. This batch turned out a bright green. It has a good jalapeno flavor and just a hint of heat. The second batch I used red bell peppers, red serrano peppers, and a few drops of red food coloring. This version was sweeter than the green and the sweet taste of the red bell pepper was a bit stronger than the bite of the serrano. This batch turned out a strong and bright ruby red color. I also used Cider Vinegar in both versions and highly recommend that. I prefer it over white vinegar in almost all my canning recipes.

Reviewed On: Dec. 26, 2009