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I’ve fixed this dish many times for company, and I’ve never had anyone fail to ask for the recipe. The leftovers—if there are any—are very good heated up in the microwave.
Nutritional Facts 1 serving equals 418 calories, 28 g fat (11 g saturated fat), 148 mg cholesterol, 423 mg sodium, 8 g carbohydrate, trace fiber, 32 g protein.
Originally published as Crunchy Baked Chicken in Country February/March 2008, p49
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Reviewed on Apr. 16, 2012 by samandpjsmom
I made this for dinner and I have never seen my kids eat so well. They loved it!!!
Reviewed on Apr. 13, 2012 by creampuff9
the recipe worked fine, but wasn't as flavorful as I had hoped.
Reviewed on Jun. 12, 2011 by sj55
Excellent recipe-very flavorful-I didn't drizzle the butter on and it was sooo good-also used boneless breasts-yum!!!
Reviewed on Mar. 05, 2011 by JMD Fremont CA
My family loved this chicken. The coating was very flavorful and the chicken is moist. Next time I think we will remove the skin so that none of the tasty coating is wasted. But I recommend using the bone in chicken because it doesn't dry out at all.
Reviewed on Nov. 03, 2010 by Ungerdog
The french-fried onions are great in the breading. I have tried several baked chicken recipes and this one is always my go to. Family/friends have requested the recipe.
Reviewed on Oct. 08, 2010 by ArianeDawn
We love this chicken, it is soo tasty! I have made it many times for company and I always get compliments!!
Reviewed on Apr. 20, 2010 by aug2295
This was delicious - healthier than frying but losing none of the flavor. I cooked the chicken on my pizza stone, which I've found helps it stay moist.
Reviewed on Jan. 19, 2010 by grannygourmet
Quick, easy and very tasty. I will make it again, but next time I will use boneless, skinless pieces of chicken as those would be more eater-friendly. I also suggest that the breading needs to be packed on, rather than just rolled. That way more of the flavor will be enjoyed. Otherwise, there is a lot of unused breading left over and it can't be saved for a later use since it has been contaminated by the chicken.
Reviewed on Feb. 22, 2009 by jcg1210
good
Reviewed on Feb. 07, 2009 by amcoffeebean
I'm always looking for an alternative to standing at a stove and frying chicken, this recipe is definitely a winner! I did use buttermilk instead of milk, just 'cause I love using buttermilk whenever possible.
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© Reiman Media Group, LLC., 2012