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Added April 13, 2005 | Recipe #117065
Showing 1-2 of 2
on August 08, 2006
I was a little heavy handed with the creole/cajun spice in making my ven fried chicken tender sized strips. Because the breasts were in smaller pieces, I ended up usng more than the suggested amount of cornflake crumbs. Haven't had fried chicken in years, but this has allowed me to erase any craving for the deep fried variety. The coating gets quite crispy, crunchy and spicy. (I've had chicken coated in corn flakes before, but liked this one much better.) I think the difference was the buttermilk which helped the cereal form a nice coating that stayed adhered to the chicken. The other important of making this seems to be keeping the cereal large enough to have texture but small enough to genuinely coat the chicken. This will definitely stay in our dinner rotation. Thanks littleturtle.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 17, 2006
Very good...I sprinkled extra Creole seasoning on top of the chicken in the pan, for good measure! My chicken pieces are large, so I cut them into 4 pieces and lessened the cooking time.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (183 g)
Servings Per Recipe: 5