3 Reviews of Crispy Baked Chicken

From: Buddy P

On Jun 7, 2004

I made this recipe using eggs rather than milk and added 1/2 teaspoon cayenne pepper and drumsticks. Outstanding!! It tasted like real Southern fried chicken with the crispy crust and juicy inside. I will make this on a regular basis since everyone raved about it.

From: Denise in da Kitchen

On Oct 10, 2004

My DH loved this crispy chicken! My DD's were a little less enthusiastic, probably because of the rosemary. I used 4 VERY large breasts and since I had an open carton of bittermilk, I used that to dip them in. They were very moist and tender. I loved the crispy covering, but next time I think I will use a different seasoning, maybe dill, Mrs. Dash or cayenne pepper like Buddy Phillips suggested. Thanks for a nice low-fat way to make 'fried chicken'.

From: Amber of AZ

On Jan 17, 2006

Yummy and easy to prepare. I love the flavor of the cornflake coating and it really does form a crust. If you do not crush up your flakes it will still work out ok. I was able to utilize my new Penzy's Rosemary and celery flakes for extra flavoring. Delicious and I love that the points are already calculated for me.