I made this tonight for supper (see pictures) but the reason I am rating it a 4 is because 4 out of 5 of us liked it LOL.. I, myself just found it bland, but my mom, husband and kids really liked it. Next Time (if there is) I make this, I will add 1/2 cup parmesan cheese and extra salt and pepper to the flour mixture. Just don't expect "big" flavors with this one. :) OR hey you could add a packet of dry ranch dressing to the flour mix. (last thought LOL)
I listened to the last reviewer and added the ranch to the flour mixture. Aside from that, I omitted the mustard powder and was out of dijon and subbed brown mustard. Bang on! I'm sure the msg really punched up the ground red pepper. I have a vintage almond colored oven and it took longer to bake without turning the chicken. Second batch I turned the chicken when I lowered the heat and it made world of difference. The chicken was evenly crispy, cooked faster and my second roasting pan was much easier to clean. I was cooking for seven in ages 88 to 4 and it was well received.