Reviewed: Feb. 19, 2011

I wish I had pounded the breasts thin, but did not. I also did not use enough hot pepper sauce in the marinade. I used the seasoned flour, a beaten egg and panko crumbs and rested the coated chicken in the fridge for awhile. I browned the chicken in a mixture of butter and olive oil. I used cookie rack in the pan to raise the chicken and avoid soggy bottoms. It was tasty!

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

Reviewer:

Miss Jane

Home Town: Santa Barbara, California, USA

Living In: Colorado Springs, Colorado, USA

Reviewed: Feb. 11, 2011

My husband and I really liked this recipe and it will be made again too. Thank you for the recipe.

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

Reviewer:

Linda Grein

Cooking Level: Intermediate

Living In: Norwalk, California, USA

Reviewed: Feb. 9, 2011

My husband went NUTS over this!.. next time.. I'll dip it in egg to make the breading stick better.. but aside from that.. everything was perfect! Thank you!

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

Reviewer:

hollyann1886

Cooking Level: Intermediate

Home Town: Waymart, Pennsylvania, USA

Living In: Scranton, Pennsylvania, USA

Reviewed: Jan. 20, 2011

Thought the recipe was very good even though I changed it up a bit. Save yourselves a step and DON"T fry the chicken. Simply drizzle the olive oil on the chicken and bake. This saves alot of time. Thanks for a good oven fried chicken recipe.

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

Reviewer:

Littlepammie

Cooking Level: Expert

Reviewed: Jan. 20, 2011

Great recipe! I fried the chicken for 2-3mins on each side, then baked it until done. The outer crunchy coating came off when I plated the chicken but was crisp like traditional fried chicken. Tastes great leftover too!

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

Reviewer:

needsgills

Cooking Level: Expert

Reviewed: Dec. 27, 2010

very yummy taste! The coating was a little soggy though.

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

Reviewer:

tyaya

Reviewed: Nov. 7, 2010

Pretty good....I used boneless chicken tenders and made my own buttermilk with fat free milk and white vinegar. I totally eliminated the "frying" step and went right to baking them. Brushed with a little olive oil first. Not super crispy but then again I did not fry them, tried to go healthier. Yummy non-the less. Thanks!

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

Reviewer:

SLJ6

Cooking Level: Expert

Reviewed: Oct. 29, 2010

This was pretty good. I left my chicken to soak in the buttermilk overnight and after coatong my chicken I put it in the fridge to set for 1/2 hour or so. I would like to try again with thigh meat to see how that comes out.

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

Reviewer:

DGREENWOOD

Cooking Level: Intermediate

Home Town: New Bedford, Massachusetts, USA

Living In: Milford, New Hampshire, USA

Reviewed: Oct. 10, 2010

My family liked it. I only marinated for 1/2 hours and I skipped frying it in olive oil. Instead, I sprayed it with butter-flavored Pam and baked it on a rack as suggested by others. Will make again. In fact, son has requested recipe to give to his girlfriend

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