I'll give this a five for flavor but I opted to use the oven-bake method that other reviewer suggested. It lacked the crunch I love, but that's what I get for not frying. I adore fried foods, but I have to cut back (I already deep fried zucchini to go with this!) But the flavor was good and I'm sure the frying would have made them perfect.

Pretty okay.

Finally a chicken fingers recipe my husband loves.

I thought this recipe was okay, but not really worth all the work. I would make it again, but not marinate for so long. The chicken turned out really crisp and my kids liked it. I just think that taking the time to marinate was probably not necssary.

These chicken fingers were amazing! I didn't marinate them in the milk/egg mixture long enough but they still turned out very good. So flavourful and juicy. I will definitely make these gain.

This is a good recipe and my boyfriend liked it, I marinated at least two hours and double dredged, and cooked it all at once in two skillets. I served it with salad and my favorite side dish (Corn Casserole III on this website). Needs a lot of oil, I didn't use as much as called for (probably 1/3 or 1/2 cup in each pan), but my last batch burned because I used the pan twice and didn't add another couple glugs of oil.

Thanks Janet - my granddaughters loved these. So easy to make - and a great way to have chicken at a picnic.

Oh my goodness! I am so glad I tried this recipe! The down side is that my family and friends want me to make it all the time! Thanks for sharing this- we do not go out for chicken fingers anymore. Why, when these are so much better?!?

I make this every time I cook dinner. My one suggestion is marinating the chicken. The chicken does not require two to four hours. I usually do it for about thirty minutes.

Success!!!!! Not a fried food fan myself but decided to give "Himself" a treat. He LOVED this - served with Honey Mustard Dressing and asked for this recipe to be made for upcoming party. I did add paprika, chicken stuffing and cayenne as another review suggested. Next time might add a bit of dried chilli as well.

This is by far the best "fried" chicken recipe I have ever had the pleasure of making. My niece has raved about this recipe for years and tells everyone they must eat her aunties chicken. I have baked this recipe instead of frying it before and it turns out just as good! If you don't have buttermilk just add 1 tablespoon vinegar or lemon juice to 1 cup milk let it rest 5-10 minutes and then use it in the recipe. Works just as well!

Since we don't eat fried foods very often...when we do it has to be outstanding...and this was! Made this for my aunt's 90th birthday party and all the ladies and gentlemen loved them. Marinated overnight and then thought I would try baking to lessen the calories. I baked for about 20 minutes but they were still white on the outside so had to flash fry--in and out--til brown. I also used panko instead of bread crumbs which made them extra crispy but still very juicy inside. Next time I made them I decided since the first batch was so great I went with the same cooking method. Takes a lot less frying time--since they aren't cooking,just browning--and not as messy. These are very, very good.

I love this recipe! I love the fact that its so easy and no fuss. All done in bags. To save even more dishes, I even mix the egg with the buttermilk inside the bag before adding the chicken. I know I'm so bad, I'd do anything to minimize dishes! Anyway, not only is this recipe easy, but it is also very delicious. I used plain bread crumbs that I seasoned with some italian seasoning and pepper. Awesome! Thanks for sharing!

I followed a few of the other members suggestion. I double battered and I tried baking them. When i took the out of the oven...the batter wasn't fully cooked...and they were still quite white. I was making home made fries as well, so I through them in the oil for around 30 seconds. They turned out perfect.

These chicken fingers, or as my kids call them, "clucker dunkers" due to the kids menu at Village Inn, were really tasty. My 4 year old son, who is a very picky eater absolutely LOVED these! We'll definitely be making them again!!!

My family really liked it. I did double dip the chicken.

I unfortunately didn't have the time to completely try this recipe. I was starving and so I skipped over soaking the chicken in buttermilk and garlic (I was also lacking buttermilk) and simply used the breading recipe. SO delicious! I live overseas and have been missing the resturaunt-style chicken strips from back home, and this just hit the nail on the head. I also double dipped as others had suggested. This recipe will definitely be used often.