1 Review

I'm sorry to be the first to comment on this recipe, but I always give my opinion, good or bad. The chicken was very hard to get a crust on by just dipping it in the buttermilk combo. It needed something more like an egg to help the crumbs hold on. I love panko and feel that this was a good idea for the chicken. I have added panko to shake and bake for pork and wow what a difference. We used a nice cajun spice but it made the chicken too spicy-hot for me. I also would say that 40 minutes in the oven is WAY too long. =^..^=

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CabinKat December 26, 2006
cajun oven fried chicken