Moist Oven Fried Chicken

From: Eldeevee

On Aug 20, 2007

Thanks for the easy, tasty recipe Parsley. I followed the recipe except left out the celery salt because I didn't have any and only marinated the boneless, skinless chicken breasts for a couple of hours. I did have the same problem with the breading falling off, so I think that the next time I will put the chicken on a wire rack so I do not have to turn them at half time. Otherwise this was delicious and I will be making it again.

From: Derf

On Apr 28, 2007

wonderful tast but I had a little trouble keeping the coat on, it went on very nicely but when I turned them it fell off. The great taste made up for it though. I use skinless thighs and will definately be making them again, thanks for posting.

From: Cookin'withGas

On Feb 9, 2007

It was a little weird seeing the chicken in a thick coating of the mayo mixture...even weirder was trying to coat with the cornflake crumb mixture without accidentally removing the mayo mixture (you have to be gentle)...additionally, I don't recommend leftovers as it doesn't translate well to cold eating and reheating in the micro makes the crumb coating fall off...that being said...it was the most amazing chicken I ever ate and I recommend it highly as long as it's all eaten, while still hot, in the first sitting...thanks for posting this delectable recipe!

From: liljenn

On Nov 8, 2006

Made this for the second time and I love it, even my two year old ate it up! I made two changes to the recipe. One was to add celery salt and garlic to the corn flakes and the other was to double (at least) the hot sauce. Thanks for sharing this yummy recipe!