By Maggie in Florida on November 06, 2007
"This recipe was given to me by a former patient's wife, Mrs. Feiger, many years ago. I was tired of making the same things for dinner and asked for a new idea. It is so simple but so delicious! Many people have asked for the recipe and were surprised at how simple it was. Please follow the directions exactly, because if you don't, the results will not be the same as mine! You can use any chicken parts that you like, but we love to use wings and serve them as an appetizer. Reheated, they taste great the next day, if not better (should you have any left!). Time does not include overnight marinading. Note: For less calories you can remove the skin from chicken parts and use low fat dressing. Also keep in mind that you are discarding a large part of the marinade, so those calories and fats are not consumed."
Serving Size: 1 (264 g)
Servings Per Recipe: 6
"Both hubby and I thought this was very good. Mine didn't get very crispy though. The flavor was good and I think I will make this again. I did add some garlic powder to the mix. It was very good the next day too!"
"Excellent flavor and very moist, fall off the bone chicken. I used drumsticks too and they were done in 45 minutes. We all ate more than we intended to, they were just so good. Next time I might add something for a little heat. Thanks so much. This recipe will be used over and over again."
"This is the best chicken that we have eaten! I used drumbsticks and it came out crispy and soooo delicious! I was careful not to use any extra marinade, and I think that was important in "oven frying" the chicken and making it crisp. The taste was superb and the smell in the kitchen (and house) was wonderful! We will be making this over and over again! Your recipe rocks, Maggie! Thank you for sharing with us."
"Absolutely delicious. Hard to stop eating them."