Reviewer:

Reviewed: Apr. 18, 2012

With a stronger spice like cayenne, a little more salt and lemon this recipe is still just okay. I used thinly sliced chicken breast so it cooked quickly and thoroughly. I would eat it when I'm in a hurry because its quick and easy to make but I would definitely not eat its on its own, maybe with potatoes or boiled vegetables. *Update: I made this a few times and it keeps getting better.

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2 users found this review helpful

Reviewer:

max

Cooking Level: Beginning

Reviewed: Apr. 11, 2012

Recipe came out perfect. We used some multi-grain crackers instead of bread-crumbs and left out the flour and these came out awesome.

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3 users found this review helpful

Reviewer:

cookin' barefoot

Reviewed: Apr. 5, 2012

I added 3/4 t of rosemary for a huge wow factor. Cooking it in coconut oil = a masterpiece!

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2 users found this review helpful

Reviewer:

mickelleshea

Reviewed: Apr. 3, 2012

Great recipe the only thing I changed was I dipped chicken in egg/milk mixture twice..Hubby and son loved it!

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1 user found this review helpful

Reviewer:

Loop831

Reviewed: Feb. 25, 2012

I liked this recipe and before reading through reviews I added more of the spices than called for, a teaspoon didn't seem like much for 1 cup of flour. I had flavored bread crumbs, but decided to use plain instead and the taste was just right. Didn't want to much seasoning and it was a perfect taste. Thanks!

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2 users found this review helpful

Reviewer:

neferua

Reviewed: Feb. 22, 2012

This was excellent!! Surprisingly, I didn't have any egg, so I used milk and a bit of sour cream. Just enough to get the breading to stick. Had a lot of flavor and very tender. Everyone loved it, even my picky little ones. Will add to the rotation.

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2 users found this review helpful

Reviewer:

mlkoenig76

Cooking Level: Intermediate

Home Town: Marion, Ohio, USA

Living In: Cleveland, Ohio, USA

Reviewed: Feb. 6, 2012

I made the breading exactly as originally written (2 tbsp of powdered garlic). I double battered the chicken and did chicken strips instead of cutlets. I warmed the oven to 350 and put almost done chicken in pan in oven until all the pieces were done. This was very tasty and the chicken was very moist. I served with a leafy green salad and butter noodles. Definitely will make again.

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6 users found this review helpful

Reviewer:

Dawn H.

Reviewed: Jan. 22, 2012

Good, nothing special.

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4 users found this review helpful

Reviewer:

Michelle

Reviewed: Jan. 15, 2012

These were okay even though i made the chicken really thin it still took me forever to fry the chicken and it came out way overdone on the outside because the inside wasnt cooked yet, but next time i will oven fry them its way more easier!

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4 users found this review helpful