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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
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. 26, 2012 by Ovcasurvivor
This was actually better the next day....
Reviewed on Feb. 21, 2012 by marrisa_s
I didnt have the cream of chicken soup mix or the italian salad dressing mix on hand so i used 2/3 cup of seasoned bread crumbs and cut the flour to 1/2 cup and it tasted great! I alsol used boneless skinless chicken breasts and cut them into strips. Would still like to try it using all the original ingredients.
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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