This is better than the fried chicken from this site's Hall of Fame fried chicken recipe. The crust was thick; it stuck too the chicken and browned beautifully. I added extra spices like recommended by other reviewers: 1T seasoned salt (probably any salted spice would work that had paprika and spices), 1T of garlic powder and several variety of crackers (I didn't have any saltines). Taste the coating, if it is pungent then it probably won't fade. I used 2 eggs and probably 10 skinless boneless breasts. I pounded the breasts in a plastic ziplock bag with a little water so they cooked more quickly. I think one of the KEYS is to keep the oil hot like the recipe states, then turn it down. Every time I added new cold pieces of chicken I would turn the flame up to high, get the oil rolling then turn it down to 3. Also cook the chicken to a dark brown, not light golden brown. Fried chicken is not a quick and easy thing to do so I would recommend doubling this recipe because this chicken is great the next day cold. I always double the size of my recipes, so if you too want some good recipes that are for a large family look to my other reviews.

Reviewed On: Apr. 26, 2005

Quite gourmet with little effort. I didn't chance the comments about the garlic overtaking the dish so I made an adjustment there. Additionally, I cut the cheese down by 1 ounce (I didn't want cheese to dominate either) I used 3 sticks of butter because I didnt want to measure out, I used 1tsp of oregano because we don't like alot of this spice, Plus I roasted a head of garlic (cut off top of head drissle with olive oil, sprinkle with salt, wrap in foil and bake 375 for 35min). Mash the garlic before you mix with potatoes. I also didn't have red potatoes so just used white & peeled.

Reviewed On: Apr. 26, 2005

I used other suggestions and increased the cheese and potatoes; I decreased the milk and added garlic and French-fried onions (see my other reviews for more doubled recipes.) I used 6 medium sized potatoes sliced in the food processor. After sautéing pork chops in olive oil, I sprinkled with a season salt. It doesn't matter if it’s a season salt or some sort of rub, just put a spice on it. Then I took it out of my pan and added the onions with 2 cloves of garlic, sprinkled with paprika and pepper and sautéed. I bet you could increase the onion a bit. I didn't because of the kids. Don't add salt. I did one time and it was too salty. At this point I added the soup and 1/2 of cup of milk only. Even with six medium sized potatoes, this was enough fluid. Mix this up, add the potatoes and pour over pork chops that are in my 13 x 9 rectangle stone; cover with foil the first 30 min. and then remove foil, top with 2 cups cheese and sprinkle with French-fried onions and bake 30 more minutes. I think the key to this recipe is thin chops, covering the dish. Also, instead of the spices you could probably just ad a can of golden mushroom soup.

Reviewed On: Jan. 26, 2004