71 Reviews of Baked Chicken

From: southern_gal12000

On Aug 22, 2006

DD really liked it. And she's not that crazy about chicken. We used chicken quarters and cut them up into 4 thighs and 4 legs. Left the skin on. The pieces were large and barely fit into 1 8x13 glass baking dish. I used only about 1/3 cup of butter and I think it might have been too much still because the chicken was soggy on the bottom side when done cooking. I had to increase the cooking time 5 minutes after turning because the pieces were so big. They turned out really juicy and cooked all the way thru. The top was not as crispy as I would have liked. Probably because the pieces were so big and too much butter. Smaller pieces would probably work better. I also added other spices like onion and garlic powder because that's what I always put on all my chicken. Was definitely tender and juicy. 4 stars for an easy and quick recipe. Update: I tried using a metal baking dish instead and tried not to overcrowd the chicken and it turned out MUCH like it was supposed to. Therefore, I've raised my review to 5 stars from 4. Was really crispy and tasted like fried but easier than frying.

From: CarrolJ

On Jan 8, 2005

This recipe is really good. It is the first oven fried chicken that I have ever eaten which tastes as if it were fried and not baked. It had a nice crispy coating and was moist and juicy in the inside. I was using 8 very large legs and thighs so I used the entire recipe of other ingredients. My chicken was skinless since my DH and DS will not eat chicken cooked with the skin on. By using the entire 1/2 cup of margarine it did not inhibit the results in any way at all. It was very easy to prepare. Thanks a lot for sharing. This will become a regular in our home.

From: E.B. Burleson III

On Dec 20, 2003

Very Good Recipe. I only made a few changes for my family. (Eight to Four servings). Additionally, I found 3/8 cup of flour hard to measure, so I changed it to 1/2 cup. I will rate this recipe as "fix it again for the family"

From: NITA FORMALLY 294904 SOUTHERN GIRL

On Jul 2, 2008

I hope this is helpful to e b burleson 111 and others..... I found it on yahoo.. odd cup measurements, 3/8 cup equals 1/4 cup plus 2 tablespoons..... 5/8 cup equals 1/2 cup plus 2 tablespoons........ 7/8 cup equals 3/4 cup plus 2 tablespoons........ last but not least; this chicken is great we really enjoyed it. Thanks hey jude for posting.... nita

From: Marsha D.

On Nov 16, 2005

This is soooooo good!!! My DH told me to make sure I let the chef who I got this recipe from know, that this was the best baked chicken dish I have ever made. What a great compliment from him too!! LOL He isn't a chicken person. This is a keeper for sure! Its easy to come together. I used chicken breast fillets so it was ready by time I got everything else ready at dinner. Thanks for sharing your. I am most certain it will be made plenty of times at our house.

From: Chef Chele #2

On Mar 22, 2007

I used b/s chicken breasts and cut them in half to cut down on the cook time. I was worried they would have a flour taste, so I think I over did it on the seasoning, however, there were no leftovers afterward and this is going to be a staple in our house from now on. I served it with rice and green beans......DELISH! Thanks for sharing!

From: LifeAfter40

On Mar 21, 2006

I agree with CarrolJ. This does taste more 'fried' than any of the previous oven baked recipes I tried. Also, this list of spices is simple and doesn't alter the taste of true fried chicken. Being a southerner, that's one of the things that I notice in a lot of recipes...people add all kinds of odd spices and it ends up tasting totally different than fried chicken. I went ahead and did the 1/2 cup butter, as I was cooking 3 very large thighs and legs. Next time, I will definitely decrease it. I'm thinking if you keep the skin on the chicken, then 1/4 to 1/3 butter would be plenty. All in all, I'm very happy and will use this recipe many more times!

From: Helenic Hottie

On Jul 9, 2007

I only had boneless skinless chicken breast at the time and there was a storm so I wasn't going out =] But it turned out great! Tasted like KFC! I served this with some chive mashed potatoes I make and corn on the cob. Yummo! Thanks

From: Andi of Longmeadow Farm

On Sep 19, 2007

This recipe works beyond my own expectations! I am wild about this recipe, and will only use this from now on. I don't like to fry chicken, it is so time consuming, and greasy, but miss the taste of some good ol' chicken. I don't want to get it from a fast food joint, so I have been looking for a nice, easy, super tasting baked chicken recipe and this is IT! Don't look any further for baked chicken that bears all the expectations that you might ask for. I followed this exactly, although I used Smart Balance spread, putting the large pan in the oven and melting the spread. I used an "Hungarian" paprika (which has a little heat, but not much). I mixed all the chicken up in the bag, (I used a paper bag) and gingerly put the nice floured chicken pieces into the pan. This is my favorite part, I turned the chicken over at the appointed time, again gingerly, and let bake the rest of the way until completely cooked through. ( I also used regular chicken with the skin on) I pulled the chicken out, put on a warmed platter to cool a bit. I drained all but 2 tablespoons of buttery spread out, added 1 1/2 tablespoons of flour, stirred until mixed, added 1 cup of water, stirred again, and put into the oven for 5 minutes. After 5 minutes and gravy was hot, I pulled out of oven, stirred again, and put into the a gravy ladle. Perfect! Wow Hey Jude you gotta winner here! Love it!

From: Marla in California

On Apr 4, 2006

This should be a 5 star plus recipe. When my DH can't stop saying "ummm" while he is eating something, I know that we have a real keeper. I used 1/2 c. flour and 1/4 c. panko crumbs. I just recently discovered how good panko crumbs are for things like fish and chicken. I also only used 1 tsp. paprika instead of 2, and added about 1/4 tsp. garlic salt. We are not big garlic lovers, so just a little dab will do us. Thanks, Jude, for a great recipe. BTW, we have a grandson named Jude and he is really cute.