This is a great recipe. I added some cajun seasoning along with the cayenne pepper. Turned out fantastic. Best tasting chicken I ever had that was baked.

Just made this. I didn't have any bread crumbs for the first time in 10 years so I used crushed corn flakes. I also used a whole chicken that I cut up and skinned. I split the browning part up into two batches to not crowd the pan. I used about two tablespoons of olive oil for the first batch....not enough and the pan was not hot enough. Half the batter fell off. I upped the heat and oil for the 2nd batch and it seemed to work much better. The problem was that wherever I tried to touch the chicken the batter fell off. It still came out delicious. I'm going to half to try this a few times to get the batter sticking issue fixed. I may try an egg or two the next time around. I have a question for anyone to answer: Does anyone else freeze the marinade and bread crumb mix for the next batch? I've been doing that for years and haven't had a problem. If I had raw meet in it I put the expiration date the same as I would for whatever meat I marinaded in it.

This was ok. I didn't really like the paprika in it and felt it needed something else but not sure what.

I made this exactly as written as far as the ingredients, but did take other reviewers' advice and used a roasting rack to prevent the chicken from getting soggy. My chicken came out nice and crispy w/ no sogginess. Great recipe overall, though perhaps a bit too salty. I think in future I will use garlic powder rather than garlic salt and same w/ the onion salt. Or, possibly just omit the regular salt. The chicken was juicy and the topping crispy and spicy. Thanks Anna!

I left out the hot sauce and cayenne to make this milder for my kids. They loved it! Great recipe!

Delicious! Baked on a cooling rack set in a baking sheet to avoid the chicken getting soggy underneath.

Would have given 5 stars for the flavor if the breading would stay on and the bottom would be crispy. After browning (which took off quite a bit of the breading - will try Linda MClean's suggestion next time (used her ranch dressing suggestion); placed chicken on rack in oven, but the bottoms still came out soggy - and they were crisp from the browning when they went in! Great flavor, tho, and will keep trying to find a solution.

I cut up a whole chicken and needed 2x the coating mixture to cover everything. I skipped the frying step, sprayed the pieces with butter flavored cooking spray, baked them on a cooking rack, turned them over halfway through to crisp up the bottom. It was really good. Very moist and flavorful meat and the coating was crisp and delicious. It was better than fried chicken, so much less mess and EASY!

This is dish is exceptional. I make it for my family constantly. I haven't stopped to fiddle around with it yet to see if I can improve on it. I should try to some time but it makes the family smile as is so why mess with it.

I used this recipe more as a guide than anything. I didn't soak my chicken in the buttermilk, i didn't use the hot sauce, onion powder, sugar, garlic salt, salt, paprika, or cayenne pepper. Instead of all those spices I used 1 heaping tablespoon of Cajun seasoning. I know... I pretty much ended up with a totally different product, but it was delicious!!