32 Reviews of Bubba, Dennis, and Jerry's Farm Baked Crispy Chicken and Gravy

From: Breezytoo

On Feb 24, 2007

Yum!! These are delicious!! And so easy to prepare! Had everthing on hand except the thyme, so I used a dash of poultry season in the sauce instead! The crunchy outside, moist inside with the sauce is a tasty combination and we used the extra for dipping as you suggested! I will be making this again and again! Thank you for the great recipe Andi!!

From: VA

On Jun 22, 2007

Used rice crispies instead of corn flakes, seasonings as listed minus the red pepper, no sauce. Very tender, moist and tasty. Served with rosemary roasted red potatoes and Italian chopped salad.

From: Carolyn J =^..^=

On May 17, 2007

At last a recipe that doesn't need an egg to bind breadcrumbs. Being a bit of a lazy cook I'm always looking for shortcuts. I used a bit of cayenne pepper in place of the paprika and pepper and after spreading the mayonnaise over I added some fresh crushed garlic to the chicken before rolling in cornflake crumbs. I also simplified the dipping sauce to equal parts mayonnaise and sweet chili sauce with a bit of thyme in it (I did say I was lazy!). Oh and my chicken fillets were very thick so I sliced them in half lengthways. My BF raved about the meal and the leftover pieces the next day were great on a sandwich. Thanks Andi!. Sorry to vary your wonderful recipe a bit but you gave me some great ideas to work with and that's what cooking is all about!.

From: Chef PotPie

On Jun 12, 2007

I had the craves for chicken thighs without added sauce like barbeque, but fixed in a healthy way rather than fried. This recipe fit the bill! I gave the chicken pieces a light spray with cooking spray before putting them in the oven. They were bone-in, and I baked them for 1 hour with perfect results. I didn't make the dipping sauce, but will give 5 stars without hesitation. The skinless chicken thighs were moist and tasty, with a nice little crunch from the crushed corn flakes. Almost as good as fried! Thanks Andi, for a real keeper recipe!

From: Marlene.

On Mar 4, 2007

Andi this was very good chicken!! My husband and daughter absolutely loved it!! I must have had big breasts (can I say that here?? :lol because I needed to crush up more corn flakes but other than that , no problems with the recipe. Instead of pouring any of the sauce over the chicken I just put it all in individual ramekins , for dipping .. just in case there was anyone that didn't care for it , but that wasn't an issue No picture since there's already a nice one there!! Thanks for posting the recipe!

From: megnbrycesmom

On Jun 15, 2007

I thought this was a very good recipe for "baked fried chicken". I used the seasoned salt, garlic powder, paprika and pepper, but left out the spicy red pepper because of the kids. I made the chicken breasts whole, and cooked them for 40 minutes at 350F. The chicken was crisp on the outside and tender on the inside--just right! I didn't make the dipping sauce--personally I didn't think it needed it. Made for Zaar World Tour III.

From: Anme

On Jul 17, 2007

Oh wow this was great!!! The dipping sauce was devine! I used it on my wrap sandwhichs today and yesterday with some turkey. The chicken was perfectly crisp and tender on the inside. Just a ovely dinner! I pounded my breast thin and marinated in some buttermilk brine and it only took about 30 minutes to reach the correct temp.

From: Chef #494016

On Feb 27, 2008

From: CIndytc

On Jan 24, 2008

What a great, easy recipe this was...just happened to stumble on it and so glad I did...the sauce was a nice surprise too...I will be making this often...

From: Jen T

On Aug 7, 2007

This is very tasty and easy to make. I served with jacket baked potatoes and a steamed broccoli, cauliflower, carrot combo. The sauce was great over the vegetables as well as the chicken. I know I will be making this again and soon Thanks for a great 'keeper'