Simple and flavorful . I definitely will make this again and share the recipe with my friends. I think I will try it with almond flour next time as one of the other reviewers suggested
a WONDERFUL addition to our regular chicken dishes. Easy and tasty. My husband usually prefers boneless, but said that this is now his favorite chicken I make! I found that there was not a lot of "juice" to baste the chicken with, so added a bit of butter to melt during the cooking.
Add our little family of 2, as being completely sated from another Abigail Johnson Dodge contribution. And here I thought, she was all about pastry! This chicken had more going for it than even classic fried chicken. It was so flavorful and the little bit of fire from the Cayenne, was the perfect foil for the richness of the dish. This was totally "makeagainable", and will be on our rotation.
I've made this chicken as a regular weekday night meal due to it's simplicity and the wow factor at the dinner table. This is a low carb meal as well if you replace the flour with almond flour. Also, this is a great make ahead meal if you prep the mix and store in a baggie. It's very similar to a common chicken bake mix but without the preservatives and triple the taste! I highly recommend this recipe for time pressed families as well as those looking for another way to use an economical cut like chicken legs. Don't delay and make it tonight!
Excellent recipe! I've been making it for years. We usually just use breasts.
So good! I have been making this since the issue came out. I also dredge both sides of the chicken to get the yummy flavour of the coating on as much of the pieces as possible. For the herbs de provence I use 1 tsp thyme, 1/2 tsp basil, 1/2 tsp marjoram, 1/2 tsp rosemary & 1/4 tsp sage.