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Had higher hopes for this chicken, especially after reading CarrolJ's review. I had boneless breasts (1.3 lbs.) and scaled down the recipe accordingly, but used everything called for and followed directions. The chicken was dry and somewhat bland. I served it with a flavorful rice pilaf, and it tasted very good when combined with bites of rice and another creamy vegetable side dish. On its own, I'm afraid this chicken was only so-so. I wonder if bone-in chicken pieces would make a remarkable difference. Otherwise, not too memorable.

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vrvrvr December 03, 2009

This chicken has wonderful flavor. I think it would be even better if at least 1/2 teaspoon of black or white pepper were added as well. I will make this again but will cook for about 45-50 minutes since the boneless thighs I made were a little darker brown than I would have liked cooking for a hour. But the flavor of both the meat and the breading was fabulous! Thanks for sharing this great recipe! It would be great for company since it is pretty easy to make and makes a lovely presentation.

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CarrolJ April 26, 2005
Nutty Oven-Fried Chicken