Reviewed: Dec. 18, 2011

FOLLOW RECIPE TO THE TEE. IT WAS TOO SALTY. NEXT TIME I WILL USE 1/2 RECOMMENDED SALT.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Reviewed: Dec. 13, 2011

I modified the batter by eliminating the chopped garlic and mesquite seasoning. I replaced that with a mixture of Chef Paul Prudhomme's magic bbq seasoning, onion powder and garlic powder. I also cut the entire recipe in half and used about 1/3 of the salt. It was very tasty, however, I'm thinking the oven temp may have needed to be higher and cook for less time- the batter got a little mushy when left in the oven for 15 minutes. They tasted great, but the ones I left naked were even better! Great base recipe, and I will be experimenting with a few different sauce ideas. I served this with roasted garlic mashed potatoes, fresh string beans, and buttermilk biscuits.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Jesskpatt

Reviewed: Oct. 4, 2011

YUMMYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYYY

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

alesia75

Reviewed: Sep. 18, 2011

Once I was done tweaking it, it was okay. The recipe calls for WAY to much salt. I opted out of the pan frying as well.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Commie_Mommie

Cooking Level: Expert

Reviewed: Jul. 28, 2011

An absolute hit on my table !!! :) i just skipped on the mesquite seasoning ... thanks :)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Lady Merengue

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Apr. 13, 2011

had to cut way back on the salt my doctor saw the recipe but is a keeper

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

hunter

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Reviewed: Mar. 3, 2011

A lot of work .... as preparing chicken always is...but good stuff!!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Chris

Reviewed: Dec. 11, 2010

I followed the recipe exactly and loved it! We used our favorite sauce and it turned out just like one of our favorite resturant's! Looks like we'll be saving a ton of money in the future....lol!

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Kristy

Reviewed: Nov. 3, 2010

My husband and I like this recipe we've only tried it once but we will try it again this winter.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

sweet2th

Cooking Level: Intermediate

Living In: Manteca, California, USA

Reviewed: Oct. 20, 2010

We weren't terribly crazy about this as written. The mesquite seasoning was definitely unappealing to me...just added a very strong artificial tasting, smoky flavoring that I will surely omit completely should I attempt this recipe again. We used less flour and salt because we had less chicken. The chicken turned out pretty soggy following the recipe, so I'd also modify the way it's fried / baked should I do it again. Perhaps just baking it instead of frying in oil. Would be decent if it turned out crispier and without using any of the mesquite seasoning whatsoever.

Was this review helpful? [ YES ]
11 users found this review helpful