Awesome, I used 2 boneless skinless breasts into small chunks/fingers and after coating dropped in hot oil for approx 3 minutes at which time they were golden brown, I then finished them off in a 350 oven for 5 minutes and they were cooked perfectly. I didn't have any saltine crackers so I had to substitute some crushed white cheddar crackers, because of the substitution in crackers I didn't bother with any spice and the spice level was perfect for us. Next time I will add some buttermilk and a tsp or so of hot sauce to the egg dip for some added zip. Thanks for posting this great recipe idea! Forgot to mention that 2 average chicken breasts made 14 good sized chicken fingers.

Reviewed On: Oct. 3, 2011

Wow, this is fantastic exactly as written, I have made it twice in the past 3 days. The second time I made it I beat the egg with the 1 T of water and saved just enough of the mixture to brush over the top of the bread before baking and through the rest of the egg mixture into the bread maker before I started it up and I think it made the bread a little bit more tender. The first time I followed the recipe I noticed that a lot of the egg mixture went to waste because you only need a very small amount to brush over the tops before baking and figured it couldn't hurt to throw the egg into the dough rather than let it go to waste. Also don't forget roll the loaves in the cornmeal before placing in the pan and then sprinkle the cornmeal again on top after the egg wash. The cornmeal gives the bread a really nice texture on the crust

Reviewed On: Jul. 22, 2011

This was awesome, the only thing a did different was used 4 cups of Clamato Juice instead of the 3 cups of Vegetable juice plus 1 cup of clam juice. I followed the rest of the spices exactly and everyone loved it.

Reviewed On: Jul. 22, 2011