Crispy Baked 'Fried' Chicken

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This is great, but you have to spice up the corn flake mixture, we use old bay seasoning, cayenne pepper, paprika, salt, and pepper.

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You are a PRO but this was very bland. If you served this on Iron Chef you never would have won. I do admire your talent.

Cook this same dish and I'll take you on. Respectfully Bob

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Not bad, not excellent. Will not make again, even though it was pretty easy. I think it was the mustard that threw it off for me.

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I made this with chicken breasts cut in half longwise and slightly pounded to thin. The cornflakes need to be seasoned! Not what we expected. Will eat the leftovers but will not make again.

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Nothing tastes fried like fried. I found the chicken too sweet and too mustard-y at the same time. Sad... it eventually went into the compost bin. I'm sorry, Cat, but this was plain awful. I'm sure it's great when you do it, but it just didn't work for the commoner. Go to "Oven Fried chicken" it supposed to be better.

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I loved the ease of the recipe. I did cook it about 15 min longer so there would be no red. I will spice it up a little next time. My Sis loved it and she's a big fried chicken fan. We will try it again.

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Won't be using this recipe as is again. The mustard overwhelmed the delicate flavor of the chicken, and the meat was tough (something I never get w/other recipes. The coating seemed more like a casing or entity all on it's own. Perhaps this would work without or with less of the two tablespoons of mustard, and breadcrumbs rather than cornflakes.

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This recipe is a great base. I've made this twice now, and after reading the reviews made some changes for the second time. We follow it but also season the chicken itself with salt and pepper and season the corn flakes. I used salt, pepper, garlic and onion powders and a little romano in the corn flakes. It was so good. The chicken was crispy and delicious on the outside and moist and flavorful inside. Yum!

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I don't like eating meat off the bone so I used chicken breasts instead. I added garlic powder, onion powder and creole seasoning to both the flour and the corn flakes. If u don't like a real strong mustard flavor I would suggest cutting back on some of the mustard. I didn't have a rack so I just placed the chicken on a glass baking dish lined with foil. Spray the pan with cooking spray to keep the chicken from sticking. This chicken came out so flavorful. The meat was juicy and tender and the outside was crispy! It's a keeper!!! I rated it a 4 only because I don't think it would have been as flavorful without my seasoning alterations.

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The chicken was tender, but all we could taste was corn flakes.