FOXCAT

A simple and delicious recipe. I used extra virgin olive oil instead of butter. I used a heaping teaspoon of hot praprika. I placed them on parchment paper directly on the middle oven rack. It only took 20 minutes, turning every five, it finished in a wonderful BBQ glaze. Served with choice of salsa verde and saulsa authentica dipping sauces. Best baked bbq chicken yet. Will gladly make again and again! Tip o' the hat to Marie.

I should've ignored the other reviewers cutting back on the chipotle. It really deserved full strength, imho. I also had more tenderloin by weight than the recipe called for. It was nonetheless very tasty, just not as hot as expected. OH, I roasted it in the oven at 325 F. to doneness. Thank you for another favorite recipe that I'll make again and again!

This was superb! I cooked half of the chicken breast strips on skewers on the bbq and half (7) strung through one skewer and hung them through an oven rack in a 400 F. oven for 25 minutes. Came out juicy and the flavor was great. I let it marinade for two days. First rate marinade! For the duration of the meal, I was famous! Thank you Athenia.

Oh yeah! First rate recipe!!! I added two cloves of garlic. Also added 1/2 cup of crushed walnuts to the mixture. I used a large loaf of wonderbread. Used a large red and a large yellow onion. I skipped the salt. Did anyone notice that Sara Lee cloned this recipe and credited Kimberly for the original?!! That's so kewl!!! Congrats and thank you! It tastes great, with great texture and very filling. Awesome and easy!!!

These were great! I let the batter sit for a half hour on the counter. Fritters came out perfect. I followed the 1/4 cup sugar and honey topping recommendations. Deep fried in small batches. A throwback to my youth. YUM! Many thanks!!!

I didn't use mozzarella, only parmisan regiano and used only the least amount of mayo to form a heavy cheese paste. It came out delicious and it didn't overpower the garlic and onions. I used Italian bread and only sliced it 1/2" thick, since 3/4" thick bread PLUS toppings made it hard for small mouths to eat. I'll make this again for certain. Thank you!