Reviewed: Mar. 5, 2012

Followed directions “verbatim” and for the most part the family enjoyed the taste and texture of the chicken strips. However, I could not get the crispy texture to the coating without drying out the chicken. Also, my chicken strips got “nekid” a couple of times. Very embarrassing. I will look for alternative. To much an amateur for this receipt.

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Reviewer:

Jimmy

Living In: Cincinnati, Ohio, USA

Reviewed: Jan. 9, 2012

With the exception of using chicken tenders, I followed the recipe exactly. Even though I sprayed the pan, the breading stuck and when I flipped the tenders they came up naked. The chicken did not pick up the hot sauce flavoring at all. Overall, this was a disappointment.

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Reviewer:

Maridele

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Cooking Level: Intermediate

Home Town: Purcellville, Virginia, USA

Living In: Hamilton, Virginia, USA

Reviewed: Sep. 28, 2011

I tried baking chicken strips and I just don't like them that way. I have a deep fryer and prefer to use that. Anyway...I don't bother w/buttermilk - the acid in the hot sauce thickens plain ol milk. I go half n half with amounts of milk & hot sauce. I use a regular egg mixed with a bit of milk. I also season up the panko with celery salt, garlic powder, fresh grated parm and a some cayenne pepper. I do leave the chicken to marinade overnight. With my changes these rock and you can quickly toss with a buffalo wing sauce if you really want to kick things up! Easier eating vs chicken wings (although I like those too).

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Reviewer:

CantHelpMyself

Cooking Level: Intermediate

Living In: Wadsworth, Illinois, USA

Reviewed: Sep. 13, 2011

Made these last night for my chicken strip lover of a boyfriend. Didn't realize I had ran out of Frank's, so used Sriracha instead - a delicious alternative! 1 cup of buttermilk to 1/4 cup hot sauce marinated with 3 sliced chicken breasts produced very moist and flavorful chicken strips. They got a huge stamp of approval from the boyfriend, but as delicious as they were, we couldn't even finish them all. But not to worry, the boyfriend had the leftovers finished by 10am the next morning. I did find the breading a little heavy though. I don't usually use egg when I bread meats (which is quite frequently), which is perhaps the difference?

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Reviewer:

VeXedPiNk

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Penticton, British Columbia, Canada

Reviewed: Aug. 9, 2011

Pretty good. Subbed Frank's sauce for regular cayanne and still turned out nice. Not exactly like a deep fried version but very crunchy with the panko. Didn't really miss the frying. Served with Ranch dressing.

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Reviewer:

jeninga75

Cooking Level: Intermediate

Home Town: Augusta, Georgia, USA

Reviewed: Jul. 25, 2011

These were quite yummy. There was a lot of waste with the buffalo sauce/buttermilk mixture as a previous reviewer mentioned. I even used an extra chicken breast (3 cut into strips) and there was still tons of excess. You could probably do 5-6 chicken breasts with this amount of marinade. I didn't find them quite spicy enough, so I dipped them in a ranch/buffalo sauce mixture which worked well. Maybe next time I might try cutting the buttermilk in half and using the same amount of buffalo sauce. Overall, great recipe and I will be making it again!! Thanks for sharing, Kathy.

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Reviewer:

Sarah

Cooking Level: Intermediate

Living In: Kelowna, British Columbia, Canada

Reviewed: Jul. 13, 2011

for a baked chicken this was quite good. I used about 5 lbs of chicken tenders for the 2 c up buttermilk marinade. didn't have panko just used bread crumbs cuz this was a last minute decision to make. tasted great and was easy to make

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Reviewer:

Sonya

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Gardnerville, Nevada, USA

Reviewed: May 19, 2011

These taste really good...they're probably worth 5 stars if done correctly, but I didn't have buttermilk or Egg Beaters so I used plain milk and eggs. Also, I didn't pay close attention when reading the recipe and didn't dip in the panko BEFORE the egg, only after. And I didn't add the last splash of pepper sauce. We added to taste as we ate them. I will definitely try making this again...the right way!

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Reviewer:

SPIDERWIFE

Reviewed: Apr. 26, 2011

Used chicken tenders. They were great! Will make again for sure.

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Reviewer:

gummy2008

Cooking Level: Intermediate

Home Town: Porter, Indiana, USA

Reviewed: Apr. 23, 2011

I absolutely love your recipe idea but I would like to suggest to use half the amount of buttermilk and half the amount of panko crumbs you suggest if you're only going to be using two chicken breast halves. That much marinade (you can turn the chicken half way during the marinating) and that much crust is wasteful for such a small amount of chicken because you can't reuse the rest of the excess marinade nor the panko crumbs that the raw chicken have touched as it has been contaminated.

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