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I’ve used this recipe for more than 25 years. Guests and family enjoy it, and the church I attend has used the recipe for several of its annual dinners.
Nutritional Facts 1 serving (2 pieces) equals 383 calories, 21 g fat (8 g saturated fat), 107 mg cholesterol, 441 mg sodium, 15 g carbohydrate, 1 g fiber, 31 g protein.
Originally published as Oven-Fried Chicken in Country August/September 2007, p47
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Reviewed on Aug. 15, 2011 by arlenecooks38
very tasty,we use it mainly in winter
Reviewed on Dec. 10, 2009 by kmflora
I first made this recipe and used boneless skinless chicken. I had to keep drizzling butter to cover the breading. It came out good. My mother made it with a whole chicken in parts and it was hard and flavorless. Boneless skinless chicken is the way to go!
Reviewed on Sep. 20, 2009 by littleann1
The picture here looks nothing like what came out of the oven. The coating didn't come out very crisp & it was kinda mushy. I probably won't make this again.
Reviewed on Dec. 10, 2008 by gretchen74
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