"Look no further -- this is the BEST "fried" chicken. Everyone raves when I make it. My secret -- add all of the spices to the mayo and mix well. Coat the chicken with the spiced mayo and let it marinate for 4-5 hrs. Then, I coat with the breading right before baking. Didn't have a rack and in was still crispy baked right on a baking sheet!!"

"I felt these were somewhat labor-intensive. The morning found me baking Marie Callendar's cornbread muffins, then slicing & dicing ingredients, while brining the chops. Stuffing them is not too bad, but grilling meat that is stuffed is tricky. I think I would just bake them next time. When you try to flip them, stuffing falls out. In the end, ""

"The taste was pretty good. Certainly not "crispy" by any means. I followed the recipe exactly, and half of them burned, REALLY charred. I suspect the cooking temp is too high.""

"Super tasty. Used shallot instead of onion. Impressive enough for company. Trickiest part is keeping the stuffing intact while rolling the chicken."

"Made this twice now. A great recipe if you omit the fish sauce and use low sodium soy sauce!! Also, I used Hoisin instead of oyster sauce."

"Made this twice now. A great recipe if you omit the fish sauce and use low sodium soy sauce!!"

"Used 2 tenderloins as the title suggests. Absolutely delicious and tender. Roasted them for 25 min. at 450 degrees, turning them at half-time. In light of reviews, I used 2 t. Kosher salt instead of 1 T. regular salt, and it was perfect.

"Must husband LOVES these! So few ingredients and so easy to make.