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Oven Fried Chicken IV
March 02, 2005

This chicken was excellent. My family really enjoyed it. I didn't have any cereal to use for the coating, so I used a combination of crushed crackers and homemade breadcrumbs. It turned out great. Next time I will add the full amount of garlic - I cut it a bit becuase it seemed like to much, but it needed the garlic. I thinned the sour cream with a little milk, which made it coat more evenly. I think the sour cream is the key to this chicken, and that whatever breading and seasoning you prefer to use will be fine. I was amazed at how juicy the meat was and how crispy the outside got. The cooling rack idea worked so well. I would recommend skinning the chicken - I skinned a few pieces and then got lazy and left the rest on, and I didn't think the skin added much (except fat.) I used various chicken parts and all came out great - I'm always on the look out for recipes that work well with the less expensive cuts of chicken, and this was a winner.

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