Page 133, 7 points/.25 chicken + .25 cup gravy, 2.5/5 stars
Our chicken turned out as gorgeous as the photo on page 132 - golden brown, crunchy and, dare I say, KFC looking. It delivers on the visual and on the crunch. There end the similarities with KFC. Sadly, the "skin" tastes like the cornflakes from whence it came. Where there's no skin, can there ever be decent "fried" chicken, oven baked or legit? It was edible but we won't be giving it another chance. There have to be other more fulfilling skinless chicken recipes out there. The sage gravy was quite good in spite of the absence of chicken drippings. It does have a Tbsp of real butter (yay) and the sage was delicious. We served it on mashed red potatoes.
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