My first attempt, and I'm a believer! I used the very small tin foil pie plates, which worked well. That's because I only had 1/3 cup of buttermilk left over! Question-- Should I have baked it until it was as dark as the picture, or is that something else sprinkled on top?

Reviewed On: Feb. 7, 2012

By far, the best recipe so far! Why not 5 stars then, Rich?? Because of my technique, which I will tweak a bit. When dredging in the flour/salt/baking powder mixture, give it a good shake or tap, as sometimes flour clings, causing the batter to fall off in a clump. It mentions the "tap" when removing from the breadcrumbs. Also, because this recipe does cause the breading to be rather thick, next time, I'll try double onion slices, as in ring inside of ring, trying to balance the onion:coating ratio a bit. I do believe I'll try this method with chicken!

Reviewed On: Jan. 8, 2012

Like many others, I didn't follow the recipe due to taste and "what do I actually have in the house now"? My differences were I used chicken bouillon broth, as I reflexively drained the boiled vegetables. Also, I used habanero jack cheese. YEESSSS!!! I highly recommend that "adjustment"!

Reviewed On: Jan. 10, 2011