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By Miss Erin
Added January 27, 2002 | Recipe #18227
Showing 1-3 of 3
By Linda McCoy
on March 05, 2002
The only thing I did different was after the chicken was fried, I placed the chicken under a hot broiler and poured the glaze over it. Cooked it just long enough to make the glaze sticy and crunchy. I've even used it on boneless chicken breasts. My family loves it !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
on August 14, 2005
on February 10, 2004
These are the best! My hubby asks for them all the time and the great thing is that you can make them as hot as you like. I too used breasts and broiled to get them crunchy. If you let them sit for about 5 mins after you take them out is when they get the best texture. Thank you! Thank you! Thank you! Great for gameday!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 (175 g)
Servings Per Recipe: 12