kb4ird

This is wonderful! I have used this recipe for about a year now, and I am just now reviewing. I use finely ground cornmeal, because that is what I had in my pantry the first time, and now it is what I will always use. I have one tweak, and it is something I stumbled across when trying to get the exact flavor of a favorite fast food chain located only in my hometown: adding about 2 tbsp or up to 1/4 cup green enchilada sauce, depending on whether you are making a single or double batch of this. It gives it a slightly tangy, slightly vinegary kick. It was just what I was looking for. My best friend and my husband agree. They both sampled the meat before and after adding the sauce, and it truly made a difference for us. Either way, this is a go to recipe for me. I make a double batch at least every two months and freeze it in individual and family size serving portions and use it for everything with a Tex-Mex or Mexican flavor.

I am so sorry to say that this was not a success in my house. My husband and I agreed the flavor was definitely there, but the texture, in my opinion, was strange. I was expecting a quiche-like casserole, and my choice of recipes that evening was between this and another that was an actual quiche recipe. Also, I did vary ever so slightly from the recipe and used red enchilada sauce in place of regular tomato sauce, but as I said, it was a texture thing for us. It all came down to the ingredients I had on hand. I will probably not make it again, but I do think it is a good recipe, just maybe not for me. Thank you for sharing.

First let me say that while I am from the South, my folks are both transplanted Yankees and know nothing about frying chicken. So I lived in Nashville for a few years and learned a trick or two from some friends' mommas. Folks, this is the real deal. Secondly, I hate frying...pan frying, deep frying, you name it, I hate to do it. More specifically, I hate the clean up. This is so worth it. Thirdly and most importantly, this is not an every day dinner. This is not a once a month dinner. This is a treat and yes, LARD is important. So, with all that said, I made this with boneless, skin on breasts and thighs cut into some kind of large strips. It was delectable! For me the heat was spot-on. Sometimes it can be too hot. It was a bit too much for those in my family who are not fans of spice (oh well, more for me, right?), so I do recommend starting with 1 tablespoon of cayenne, as another reviewer said. Thanks, Chef John!

This looked like something my Grandmother made about 40 years ago, a great memory of her, I thought. Wow, I was correct! Not too fancy, but that was not the point. Good, and filling, and miraculously, something that my picky kid not only wanted to try, but ate and then begged me to save so she could eat the leftovers. I did save them for her, and I made a version the following evening with 1/2 lb ground Italian sausage and almost a whole bag of fresh baby spinach for me and my husband. Husband and I loved both versions, and the kid ate her leftovers and some of our new casserole, so we are all disgustingly full, and so very happy. Thank you, this was just what we needed on a cold, January evening!

Wow. I have never posted a review here before but I really need to for these. Just perfect as written. My oven took a bit longer (15 minutes to get brown edges), but that is not a commentary on the recipe, only that different ovens bake at different rates. Next time I may mix it up slightly and do half milk chocolate chips and half semi-sweet, but that is a personal taste thing that my six-year-old requested. Great recipe. I even waited a day to post this, to see if they remained chewy inside. They did. Thank you for sharing the recipe!