• Always love a good baked fried chicken. Now if only the chicken could be on sale so I can buy it!

    • Hi Cassandra, It is rather surprising how expensive chicken has gotten, don’t you think? When it does go on sale I know this is recipe you will enjoy. 🙂

  • Jeannette Paladino

    Susan, interesting you should publish this recipe today because I’m having company on Saturday and I’m making baked chicken breasts, too. Only I use panko instead of corn flakes and a bit of chopped garlic. Top with parsley. I will have to try yours, too. Sounds delicious.

    • Hi Jeannette, I’m sure your recipe is really scrumptious. I would love hear what you think and how the two compare when you do. 🙂

  • Cheryl Therrien

    Sounds lovely and looks delicious! I am not a cook, but I will certainly pass on the recipe to the cook. 🙂

    • Hi Cheryl, I am sure you will… LOL. I think you love the finished product. 🙂

  • Jon Jefferson

    My son in laws family has a similar recipe but they use ritz crackers. Adds an interesting depth to the chicken anyway.

    • Hi Jon, That would be an interesting topping/coating for something like this. I’ll have to try that. 🙂

  • Looks and sounds delicious Susan. For many years we over dosed on chicken and now my husband doesn’t even like to look at it. But when he heads out of town, this would be a great recipe for me to follow because I still enjoy it on occasion. Thanks.

    • I understand the over doing it on stuff. I did that with spaghetti many years ago. I enjoy it now but it took awhile. 🙂

  • Catarina Alexon

    How yummy, Susan. Will have to try it one day. Have just eaten otherwise I would have had a go at it now.

    • Hi Catarina, It is just so easy and so good. i know you’ enjoy making this one. 🙂

  • Jeri Walker-Bickett

    Easy and healthy? That’s definitely my speed 🙂 Now if only I had an oven to cook it in…

    • Yep, having a oven would help, Jeri… LOL. I know you’d love this recipe. It has your name written all over it. 🙂

  • Elizabeth Scott

    OMG this was so easy to make and such a wonderful dish. It satisfied the comfort food need without all the extra steps. Loved it.

    • It was a fun experience, Elizabeth. I agree with you about the comfort food part with out the extra stuff.

  • Lorraine Marie Reguly

    I like this recipe. I am a non-cook!

    • Many are these day, Lorraine… LOL. So coming up with recipes we all can enjoy is my mission. 🙂

  • This is one I have to try and I wouldn’t have thought of using melted butter. Thanks for the recipe Susan

    • You so welcome Susan, I would love to hear how you liked it when you do. 🙂

  • Along Came Mary

    This title was such an oxymoron to me, but you made it possible! 🙂

    • Thanks Mary. It is a wonderful recipe if I don’w say so myself. 🙂

  • Jacs Henderson

    Truly Scrumptious 🙂

  • Adrienne

    Mom and I were just talking today Susan about getting some fried chicken this weekend. She loves her fried chicken. Now I’m going to have to share this recipe with her and we’ll have to fix it soon. It sounds so good so I appreciate you sharing this one. Yummy!


    • That’s so cool Adrienne… happy dance. You will have to come back and tell me how it was and what she thought of it. :-))

  • I love recipes and I love chicken so this will be made sometime soon. Looking forward to tasting this and the next recipe.

    • Hi Thomas. I do too, but I think you can tell that already… LOL. Enjoy this and many more to come. :-)))

  • Laura Caluian

    Susan, have you considered of writing a cook book? Your recipes are great, and they can be cooked all over the world.
    Hey, this is the cake I promised to you. My fiance is crazy about it and I am afraid that I’ll forget all the other cake recipes, as he keeps on asking me to make this one :). It’s called “Amandina” and it’s gorgeous. I hope my English is good enough to make this recipe understandable:

    For cake:
    7 eggs
    6 tablespoons of flour
    200 g sugar
    100g cocoa
    10 g baking powder
    syrup made from two tablespoons of caramelized sugar and a half of cup of

    For cream:
    250g butter
    3 yolks
    150g sugar
    60g cocoa
    30ml rum extract

    How to make it:
    First, we bake the cake. Separate the egg yolks from whites. Beat the
    egg whites with half the sugar. Beat the yolks with the remaining sugar until
    they whiten up. Add flour with baking powder. Stir well. Add the egg white little by little and stir gently with a spoon to incorporate all whites. Add cocoa and 4-5 tablespoons of caramel syrup. Put some baking paper in a of 30 * 20 cm and put the dough. Bake it at 180C. To check it, make the toothpick test.
    Take the baked cake out of the tray, let it cool and cut it in half. Make the
    caramel syrup of 4 tablespoons of sugar. Caramelize the sugar until it gets a dark brown color, add a cup of water and boil for 2 minutes.
    The cream.
    In a saucepan mix the yolks with sugar, then add the butter. Put the saucepan in a larger pot with boiling water (bain marie) and stir continuously.
    As soon as you no longer feel the sugar and the cream begins to thicken, add the 60g cocoa. When ready add the rum extract. Take the sauce pan out of the boiling water, leave to cool and put it in the refrigerator to harden well.

    On a plate, put the bottom half of the cake and moist it well with a part of the caramel syrup (or a cappuccino syrup – sometimes I use some tart
    cherries syrup). Add half the cream and spread it well (sometimes I also spread some tart cherries from jam). Above put the second half of cake and the rest of syrup. Cover the cake with the rest of cream and cut it in small squares. You can also spread crushed nuts, tart cherries, cream, mint leaves, according to your imagination. Enjoy it! 🙂

    • This is awesome Laura. I’ve copied it off the work on for a future post. 🙂

      • Laura Caluian

        Yaaay!! Go, Susan!!! Can it be purchased in Romania? 🙂 I hope you’ll like “Amandina”.

        • I’m not sure but I’ll let you know. In any case, it will be fun to make this and showcase it on my blog. 🙂

  • Mary Slagel

    Once again this looks like an amazing recipe. You never fail me. Just thinking about the “breading” on it made my mouth water. Yum!

    • Hi Mary. I LOVE this recipe for all the right reasons. When you try it let me know what you think. 🙂

  • Tanya Fields

    This is fantastic! I’m always looking for recipes online, especially ones that are healthy and still taste good at the same time. I’m the same way, in the sense that I love fried chicken, just not the calories that come along with it. I’m gonna totally check out some of your other recipes as well.

    • Hi Tanya, I love this recipe because it takes fantastic. The fact that it’s much lower in calories is a double don us. Enjoy. 🙂

  • Homejobs Bymom

    I wonder if my son would like this. He loves fried chicken but not the skin.

    • Hi Krystal, It is skinless and not fired. He may actually really like this. Let me if he does when you try it. 🙂