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This Sunday dinner staple is first fried and then baked to a crispy golden brown. Well-seasoned with oregano and sage, this classic is sure to satisfy diners at church potlucks or late-summer picnics, too. I love fixing it for family and friends. -Donna Kuhaupt, Slinger, Wisconsin
Originally published as Crispy Fried Chicken in Taste of Home August/September 2002, p31
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Apr. 14, 2012 by jennyandjamie
i like this recipe. you can also use boneless chicken breast or strips and it is so amazing
Reviewed on Oct. 02, 2011 by rshanna
I have two suggestions.1. Add onion powder to the flour mixture.2. To speed up the cooking process, cook your chicken pieces in a pressure cooker for about 10 minutes and then proceed with the coating and frying! Very fast!
I have two suggestions.
1. Add onion powder to the flour mixture.
2. To speed up the cooking process, cook your chicken pieces in a pressure cooker for about 10 minutes and then proceed with the coating and frying! Very fast!
Reviewed on Jun. 11, 2010 by susanne_1989
I made a couple substitutions recommended and it had no flavor at all. Chicken was moist but that was about it.
Reviewed on Mar. 13, 2010 by kellymw
I had to cook it a little longer in the oven then it says but it was worth it. They whole family loved it
Reviewed on May. 16, 2009 by Shenandoah
I like the idea of using lemon pepper or Old Bay Seasoning in place of the oregano/sage. I'd like to suggest poultry seasoning as an alternative, as well.
Reviewed on May. 16, 2009 by coderlady
Is there any nutrition information on this recipe??
Reviewed on May. 16, 2009 by Wingslady
Why not add some lemon pepper seasoning instead of oregano. Or you could use Old Bay Seasoning -- oregano does have a strong flavor so something a little more mild would be great. Good luck!
Reviewed on May. 16, 2009 by bozart
Reviewed on May. 15, 2009 by jagg110
what about thyme or marjoram in place of oregano
Reviewed on May. 15, 2009 by margectoo
I would suggest dill weed or cilantro leaves.
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