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OMG this was excellent and went so well with our salad tonight. I used 2 boneless chicken breast and decreased the oil and butter by 1/2. I made the full amount of the flour mixture using the garlic powder in place of the garlic salt and left out the marjoram as the option. I had just a little flour mixture left over. I cut the chicken breast into strips, baked them as stated, but did turn them over after 35 minutes and cooked them an additional 10 minutes. Crisp and so flavorful. Salad consisted of romain lettuce, zucchine, tomatoes, red onion, bacon chips, orange and red peppers. I used Newman Oil and Vinegar and DH used Ranch with Bacon dressing. Juse excellent and certain to make it to our table over and over. Made for Spring 2012 PAC

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~Nimz~ April 21, 2012

Great recipe. It looked like I fried it on the top of the stove. I presoaked my chicken in heavily salted milk for three or four hours, then rinsed and paper towel dried. I baked at 325 in the convection oven for the time given. Perfect. Thank You for the recipe.

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Naturelover April 03, 2013
Oven-Fried Chicken from Marcia Adams