Reviewed: May 23, 2012

I used four large bone-in chicken breasts. This was delicious!

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Apr. 26, 2012

This is SO moist and flavorful!! I have also made it with real buttermilk instead of the evap milk, and found a baking mix with some cayenne heat that I've used. This is in the rotation at our house. I'll try to get a photo up--thanks much Mildred!!

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Reviewer:

JOYKENNEL

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Terre Haute, Indiana, USA

Reviewed: Mar. 20, 2012

Great! Little salty, will cut back on salt next time. Used chicken tenderloins instead, baked 25 mins ... Worked great!

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Reviewer:

onerustu

Reviewed: Jan. 18, 2012

Big hit in my family! Thanks!

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Reviewer:

Puzzle Pieces

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Concord, New Hampshire, USA

Living In: Round Rock, Texas, USA

Reviewed: Mar. 27, 2011

This is a great recipe! I used Bisquick for the Buttermilk baking mix as I already had it. Also, used 3 large chicken breasts (3 pounds) instead of whole fryer. So yummy.

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5 users found this review helpful

Reviewer:

AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

Reviewed: Feb. 27, 2011

Excellent dish, didn't really know what to expect but it came out pretty nice. I think it might be a good idea to maybe add a marinade or maybe season the chicken before hand. It just seemed to be missing something when biting into it but otherwise great!

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Reviewer:

spammedcook

Reviewed: Jan. 30, 2011

WOW! Fabulous oven fried chicken!! My husband couldn't stop raving about this. The only difference in mine was I didn't have buttermilk baking mix, so I used regular Bisquick. Be sure and pound the pecans finely, as the few big chunks that made it through were a bit strange. But I'll do that better next time. Since this is so low-fat, it justifies the bit of drizzled butter, which is really key to a crispy coating so don't skip it. Economical, fast, healthy, delicious, and I look like a cooking Goddess to my husband. What more can you ask? Thank you for this great recipe!

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8 users found this review helpful

Reviewer:

Brooke in CP

Reviewed: Sep. 27, 2009

Delicious and highly rated by hubby!! Have cooked this 3 times now and it's always a winner! I'm celiac so I subbed gluten free flour (plus other ingredients-googled 'biscuit mix') for the biscuit mix, didn't have evaporated milk so just mixed up a thick mixture of powdered milk, and reduced the butter to 1/4 c (even though it'd really taste more 'fried' with more butter but trying to cut down!) I pour the leftover coating and milk in the bottom of the dish to add more crispy bits and moisture, YUM! Would serve to guests!!

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Reviewer:

RACH8

Reviewed: Jan. 5, 2009

This recipe makes deliciously tender chicken. I usually end up drowning meat (especially chicken) in BBQ sauce to add moisture; this is one of those rare instances when BBQ sauce was not only unnecessary, but detracted from the flavor and crunch of the pecan/buttermilk crust. I only made a couple changes. 1) I let the meat sit in the evaporated milk for a few hours. 2) I didn't drizzle the butter at the beginning; instead I lightly rubbed about 1/3 of a softened stick over the top of the chicken about 10 minutes before it was done. In the future, I may try replacing the paprika with 1 1/2 T Cajun seasoning to increase the tang.

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18 users found this review helpful