Smothered Chicken

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My husband and I were so disappointed with this recipe. It looked great on the show, but the flavors just aren't there. One of the few times that I have thrown dinner in the trash.

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As others have noted, this recipe, as prepared, is far too salty due to the use of too many prepared mixes/sauces. My family ate it, but most scraped off the gravy/skin and just ate the chicken. (I had to sub for the Dixie Fry mix, since it was not available in my New England locale.

Determined to perfect the recipe, I prepared it again, using my own gravy, and it far less salty and flavorful. I also concocted my own coating, with Wondra flour and a bunch of "herbs and spices," much like The Colonel's. It was fabulous.

I must comment on the episode this was featured in. Sandra and Reggie began with cocktails, and it shows! This is a train-wreck episode, especially the prep of the chicken dish. It's almost like a Saturday Night Live sketch!

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I love Sandra Lee, so I thought this recipe would be a winner. My husband and I were so disappointed. I think I'll try it again, but probably do something about peeling more of the skin off. The flavor of the sauce was awesome, but didn't really penetrate into the chicken itself. It was, however, very quick and easy to make.

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This recipe was so easy and my family loved it.. It is now one of our favorites.

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My husband didn't like the taste .

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This recipe makes it seem as if you've been cooking all day! I do, however, take exception to frying the chicken for only 3 mins. on each side before you "smother" it and cook 15 or so mins. It wasn't done in this small amount of time. Fry at least 5 minutes on each side! Any Southern lady who cooks fried chicken knows to do this, unless you plan to smother the chicken for a minimum of 30-40 minutes. There's nothing worse than cutting into chicken & have the juices run red!

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The whole family enjoyed the heck out of this chicken recipe.Followed up by the fried corn-----just great

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the chicken came out very juicy and the sauce was wonderful tasting. Very easy too!

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To avoid greasy chicken I used a candy thermometer to be sure I kept the temperature of the oil above 350%. My actually temp was on average 375%. To avoid too much salt, I did not salt the chicken (which the recipe does not suggest anyway and I was careful to buy a salt free poultry seasoning by the Spice Hunter, since the suggested salt free seasoning was not available. I also used Heinz home style classic chicken gravy that worked out just fine, since the suggested gravy was also not available. I also used peanut oil and most of the oil was still in the pan after cooking a whole chicken in two batches. I let the chicken drain on a wire rack with some paper towels underneath to catch the oil.

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Simple recipe,makes it easy to prepare sides, and important for me if it needs to be quick, prep utilities are few.I did not use the store bought gravy though, I just used flour, chicken brothe and half&half. Very tasty.