Reviewer:

blackpulpit

Reviewed: Apr. 19, 2012

not as good as it looked. not very crispy.

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Reviewer:

Ruth S.

Cooking Level: Expert

Home Town: Gonzales, Texas, USA

Living In: Magnolia, Texas, USA

Reviewed: Apr. 19, 2012

These were pretty good. I did use an egg instead of butter and it worked just fine.

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Reviewer:

Cookie87

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Reviewed: Apr. 19, 2012

I make something similar to this all the time. I dip my chicken in a beaten egg and turn half way thru baking. Yummmy -- Plus you can make mini chicken Parmesan sandwiches too ( sliders) top with tomato sauce & mozzarella. My son is 13 mo and this is the only chicken nugget I serve

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Reviewer:

JenniferMarks

Cooking Level: Professional

Living In: Willow Spring, North Carolina, USA

Reviewed: Apr. 18, 2012

Awesome for both kids, teens and Mom and Dad! :)

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Reviewer:

krista

Reviewed: Apr. 17, 2012

Great taste....so moist to. While you make it, the smell is so yummy. While cookong, you csnt wait to taste it. Everyone should try it. Kids will love it. Easy easy to prepare but messy.

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Reviewer:

susan

Reviewed: Apr. 17, 2012

Made these last night! They were a hit! :) I took the advice of some of the other reviewers but I also added a little creole seasoning to give them a little kick. Will definitely be making these again!

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Reviewer:

catmarie89

Reviewed: Apr. 17, 2012

Place chicken on a wire rack (like the kind you cool cookies on). This allows the bottom of the chicken crisp up as well. I use chicken tenders. I baked 15 minutes at 400, then broil for 5 minutes for extra crispness. Instead of butter if you want to save calories is to add a capful of vinegar to some milk (it is a substitute for buttermilk). This tenderizes the chicken as well and the coating sticks well to it. Then spritz with a light spray of oil and bake. This recipe also works well with Panko or cornflake crumbs. I've used this recipe to oven fry zucchini and mushrooms too. by resaeappparel 11/2/06

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