181 Reviews of Oven-Fried Garlic Chicken

From: Bokenpop

On Apr 5, 2004

I made this for a dinner party and got rave reviews (which belong to you!) I changed the bread to rice crispies; used dried parsley as that is all I had; used 8 cloves of garlic and used olive oil instead of butter. This tasted fantastic both hot for dinner and cold the next day for lunch. Thanks for a winner!

From: Ducky

On Mar 27, 2004

Fantastic! This dish is just awesome and the aroma....OMG. I want to give it more stars. We all made pigs of ourselves eating this, including picky toddler DS. I thought I defrosted 6 chicken breasts but ended up with 2.7 lb of chicken tenders (they were great as tenders). I made 1 1/2 times the coating and it was perfect. Some of the tenders got the leftover garlic butter and coating and they were juicier while the others were nice and crunchy. Some of them took a bit of extra work to get off the foil so next time I will try the Reynolds Release foil. This was in the oven for 40 minutes. I can't wait to eat the leftovers tomorrow. This is a big hit in our house and will be made often. Thanks!

From: Chippie

On Oct 19, 2004

UPDATED: Made this chicken again last night and we devoured it! Posted a new pic as the chicken just looked so yummy that I had to take another one! All I can say is YUM YUM YUM YUM!!!!! Only made 2 slight changes, increased the garlic cloves to 5 (because we love garlic) and sprayed the foil lined baking sheet with cooking spray before placing the chicken on it. I'm not really sure what made this recipe so good, but I always mix parmesan with the bread crumbs when baking chicken. Maybe it was the fresh parsley from the garden or the garlic, but whatever this dish was EXCELLENT! Even my extrememly, extremely, extremely picky 11 year old raved about this chicken. Will definately be making this often in this coming winter season. Very simple dish to prepare and took a suggestion from another recipe for peeling the skin off of the chicken by using paper towel to pull the skin. The skin sticks to the paper towel and there is virtually no mess on your hands. Thanks SilentCricket for posting this wonderful dish, I've posted 3 pictures of the preparing/cooking process for this recipe. Hope the help show how easy & wonderful this dish really is.

From: MohawkPrincess

On Feb 12, 2004

This is definitely an A+++! Even my extremely picky 6 yr old inhaled it with a "Mommy, make this tomorrow night too." Needless to say, I am all smiles. Instead of cutting the chicken into bites, I used 4 skinless boneless chicken breast, slowly nuked the butter/minced garlic in the microwave, and dredged each breast into the butter mixture and then bread crumb mixture (you know, to save on clean up time). Baked in an oven dish for recommended time and viola. Awesome! Thanks for the new recipe

From: Gumboot Gourmet

On Oct 4, 2006

We enjoyed this recipe as written, I think that next time, I will use olive oil, to cut down on the saturated fat. I will also use boneless chicken breasts and make chicken strips. Otherwise very enjoyable, served with creamy noodles and peas. edited Oct 4, made this last night using olive oil instead of butter, while the taste was the same, the chicken didn't have the same crispness to it.

From: Luby Luby Luby

On Mar 27, 2004

A great dish that is so easy and has so much flavor. I used boneless skinless chicken breasts and reduced the cooking time to 35 minutes. I didn't waste any of the crumb coating and it was absolutely yummy.

From: Miss Annie

On Apr 9, 2004

A wonderful recipe. I made the recipe as directed, and was rewarded with chicken golden brown, and juicy. It was really a delight to find a healthy version of "fried chicken". This recipe will be used often. Thanks!

From: PA Cindy

On Nov 20, 2004

This was absolutly delicious. I only had legs so I used them. I didn't have 3 lbs. but I still used the same amount of coating. I did add some onion powder, paprika, and ground thyme to the mixture. I didn't have fresh parsley so I used dried. I cut about 5 medium to large potatoes into wedges and used what was left of the breading to put on them. I added a little extra butter to the garlic and mixed some Extra Virgin Olive Oil in with it and mixed it in with the potatoes. I baked them for about 45 minutes along with the chicken. What an easy meal.

From: * Pamela *

On Apr 16, 2004

Great recipe! I made this using chicken leg quarters and the results were great! The chicken was really moist and had good flavour. I did find that I had to bake it almost 20 minutes longer than directed. I served this with crockpot baked potatoes with Baked Potato topping Baked Potato Topping and Broccoli salad Annie's Broccoli Salad.

From: mary winecoff

On Apr 29, 2004

My picky 10 year old who won't eat meat ate two pieces! Escellent and very easy. Instead of using a pot to melt butter and garlic I use the microwave. Faster and just as good. The skin crisped up and I told the kids we were having fried chicken. Thanks for a good recipe.