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Crispy Baked 'Fried' Chicken Recipe

Crispy Baked 'Fried' Chicken

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (87)

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Average Rating:

Total Reviews: 87

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  • on April 29, 2013

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    This recipe was so disappointing. I followed the directions exactly including the baking rack. It just tasted odd. The chicken was horribly dried out even though I took it out at the recommended time and temp was at 165. We all took the coating off and dunked the chicken in BBQ sauce just to get it down. I will be sticking to my tried and true Betty Crocker recipe.

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  • on February 13, 2013

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    Great recipe! Here's my two cents: If you don't like the spices (mustard, cayenne, etc., simply adjust or omit them. I think the "macro" take-away idea of this recipe is the technique, i.e. flour-buttermilk-corn flake crumbs. Great way to get a crispy piece of chicken without all of the fat (of frying or all of the additives (of Shake and Bake. I flatten boneless skinless breasts into paillards...tender, moist and delicious! Also do several pieces...great to keep on hand to slice up and throw into a salad for lunch.

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  • on February 05, 2013

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    It is unfortunate some people gave bad review just because they didn't follow the simple direction . The recipe said for best result using the baking rack , they will stick and it will make clean up a pain , but it will make your chicken crispy top and bottom . I only have 1 baking rack , so i always end up having to use parchment paper for the other batch so that it will not stick to the baking sheet . This recipe has been our favourite since it came up on the magazine few years ago . Our family loves it !! And please don't use panko , it wouldn't come out the same !! I've tried other recipe like this using panko and it's not as good as this one . This def. is a keeper !!

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  • on January 16, 2013

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    Great recipe! Found the chicken to be crispy on the outside and juicy on the inside. After reading the comments, I decided to go light on the mustard and heavy on the seasoning. Make sure you crush the corn flakes really well and season them with salt, pepper and I added some garlic power. Also, a key thing is the cooking rack, without it, the crust on the chicken would be mushy due to the drippings. Definitely a keeper.

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  • on January 06, 2013

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    I found it to be a nice dish.

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  • on October 24, 2012

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    My husbands first words after taking one bite were "is this chicken spoiled?" Did not like the seasoning combo!! Also I used panko crumbs instead of cornflakes. Wont be making this again!

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  • on September 04, 2012

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    I'd rate this as average. I used whole grain mustard since it's what I had on hand. The chicken was moist, but the breading became gummy and stuck to the pan. My kids ended up peeling off the corn flake coating and eating the chicken alone (which they enjoyed. I'd look for another recipe before making this one again. Mldavid

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  • on July 17, 2012

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    Very good! Great new way to fix chicken.

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  • on June 23, 2012

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    Gross. It has a weird sweet taste caused by the cooked corn flakes. Shake and Bake is faster and tastes better. That's sad to say about a recipe that came from an Iron Chef.

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  • on April 09, 2012

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    it was good but it did need more seasoning dont know what the other comments are talking about it was not to sweet it did need more spiciness to it WILL BE MAKING IT AGAIN

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