Pat and Gina's Oven Fried Chicken

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Substituted agave nectar for honey, used stone ground dijon, and used std bread crumbs instead of panko (used the panko on shrimp last night =

Great flavor! The mustard added a surprisingly awesome flavor to the mix. After 43 minutes of cooking the coating was not crisp enough- I hit the boiler on high for the last two minutes which made it spot on crispy- The bottoms were still not crispy up to my liking, but next time i will flip the chicken as I will be making this again.

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My entire family disliked it. Followed the directions and it was not good.

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The most succulent and tender oven fried chicken. Easy recipe to follow. Another great Neelys recipe.

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finger lickin good! Its as good as KFC!

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Excellent recipe. Flavorful, easy, a definite must do again. Thank you Neelys

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Unbelieveable,This was absolutely the best oven fried chicken i have ever had. It was so tasty with all the different ingredients it had in it. Plus it was so easy to make. BRAVO!!!!!!!!

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Great Day n tha Moan! This is "cain't be legal" good! Blessings to ya'll.

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Loved this dish! My 9 year old is currently into spicey food and this was a hit. I had to use Plain Progresso breadcrumbs as I was out of Panko. It still worked well. I used recipe as written on the egg mixture. For the breading I added way more garlic powder thaqn called for (I like garlic. I didn't measure it, but was probably a Tblsp. I was also generous on the smoked paprika and cayenne pepper. I turned the chicken over half way thru cooking and sprayed 2nd side with regular Pam too. If you do this, take OUT of oven before you spray 2nd side. It was light, crispy, spicy and very moist. Great for a Sunday night, but quick for weekday, too!

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This recipe was absolutely amazing! I've tried other oven fried chicken recipes and they were a miserable failure. My husband said it tasted just like fried chicken. I didn't have any hot sauce so I used Frank's Red Hot Wing Sauce. YUM-OH!

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Never seen the show, I don't think it shows in Australia, but this recipe was great. I used free range chicken and left the skin on, and I marinated in buttermilk first. I followed the recipe from then on as worded, only I was "scant" with the hot sauce and cayenne, worried it would be too spicy. Though I think I needn't have worried, we didn't find it too spicy at all. It had a lovely flavor, and the coating was so crunchy! I cooked on racks over baking sheets, and put foil on the baking sheets to make the clean up easy. My 13 year old daughter raved about this chicken, she said she could eat it every night!