Reviewed: Nov. 10, 2009

Yummy! Wish there was more flavor

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Reviewed: Oct. 15, 2009

My husband and I loved these. Our kids didn't seem to like them much, but they're young and turn their nose up at most anything that isn't McDonald's.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Sep. 29, 2009

Chicken was very moist and tender. I liked these and will probably make again.

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lisa

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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Reviewed: Sep. 21, 2009

I just made this recipe for dinner today and not only was it super easy and quick to make, but it was delicious!!! The chicken was so moist and tender! I followed the recipe as stated and I had more than plenty buttermilk and breadcrumb mixture. I did however substitute garlic powder for a tsp of minced garlic and I used way less oil (only enough to cover the bottom of a wide skillet). I saw that some people tried baking them and they turned out great, so I think next time I'll give that a try. Otherwise a great and super easy recipe :)

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ABorges421

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Reviewed: Sep. 17, 2009

I double dipped mine as described by other users (had to make 1-1/2 times the bread crumb mixture. Instead of frying, I put them on a rack in the oven (375, 25 minutes). The taste and texture were really good, but if you decide to use the oven, I would suggest that you put in more bread crumbs, less flour, as they seemed "dusty."

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f1shst1x

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Reviewed: Sep. 9, 2009

We loved these. I didn't have any seasoned bread crumbs so I added some garlic, onion, and cayenne powder with some salt and pepper to some panko crumbs instead. I did double dip mine so I doubled the flour crumb mixture. They were perfect and juicy. I love the idea of marinating in buttermilk. I will be making these again as my kids love chicken nuggets!!

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: Aug. 31, 2009

Everyone loved these. I used Ritz crackers in place of bread crumbs and use Italian seasoning. I also coated them twice. I had to double the recipe to have enough for for my family of four. They really indulged :)

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Wendy

Cooking Level: Beginning

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Reviewed: Aug. 30, 2009

I liked the base recipe for these, but I did change quite a bit. To feed 3 people, I pounded one large chix breast to 1/2 inch thick, then cut into 3 inch strips. I marinated them for only about 15 minutes in 3/4 cup of the buttermilk mixed with 1/2 tsp of garlic powder & 1/4 tsp cayenne pepper. I crushed a 12-15 Ritz crackers (in a ziploc bag w/a rolling pin), added 1/4 cup parmesan and a bit of black pepper. Dredged the strips directly into the cracker mix and put them on a rack sprayed with cooking spray, then placed the rack on a baking sheet and then sprayed the strips lightly with cooking spray. Baked at 400 for 15 minutes and they were really delish. The parmesan adds nice flavor and they're so much healthier than fried. The kids loved them. I think it's the buttermilk that makes them so tender.

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JenLovestoCook

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Reviewed: Jul. 29, 2009

These were a big hit with the whole family! My toddlers couldn't get enough. I repeated the milk and breading steps. Next time, I'll omit the flour when I bread them the second time. I found that the flour left a dry powdery finish. They were still really tasty despite that. The first batch I baked (350 for 30 minutes) I breaded the second time just with crushed seasoned crackers. I will definitely do this again; they were crisp and delicious. One tip, when breading them the second time, don't toss them all back in the wet mixture. The breading just got all clumpy and made them difficult to bread a second time. Next time, I'll do them each separately for the second breading, dipping them one by one and rolling them one by one in the seasoned cracker crumbs. Thanks for the delicious recipe!

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ForeverChristmas

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2009

Great recipe!!! My husband and I try to to eat pretty healthy so I baked the chicken in the oven instead of frying it. I also left out the flour and it still came out great. I will definitely make this again.

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Ines

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Reviewed: Jun. 29, 2009

So good! Great coating recipe! I've made it with chicken strips and also with whole boneless skinless chicken breasts. Both are great! I top the cooked chicken breasts with honey bbq sauce and serve on a toasted bun with cheddar cheese. Yum! Thanks for the recipe!

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suzilou

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Reviewed: Jun. 20, 2009

Made these and Manhattan Meatballs @ a party last night. Huge hit, got many compliments and they all dissapeared quickly. Didn't even need a sauce with them.

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Kiera

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Brooklyn, New York, USA

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Reviewed: Jun. 19, 2009

I marinated these for only 30 min and they were amazing! What I did was bake them in the oven at 350 for 35 minutes and then quickly seared them in the pan with olive oil to cook the flour. They were AMAZING! I had leftover chicken before I made it, so I cooked the rest the next day. Marinating them for a day made them extra juicy!!!!

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TaylorSwift :P

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Reviewed: Jun. 13, 2009

followed recipe exactly and paired with the honey mustard sauce recipe from this website and there weren't any leftovers.

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Carolyn

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Reviewed: Jun. 8, 2009

These were pretty good. Made a batch for dinner last Sun. night. I'm still in search of the "perfect" recipe, but until then, this will do!!! I was expecting a very garlicky taste, and, to my surprise, these weren't "garlicky" at all (IMHO). My marinade smelled VERY garlicky (and I even marinated for 6 hrs.), so I am not sure why.... I pretty much followeed JANETFORAUBURN's directions to the ltr. except for subbing a pkg. of chx. tenders for breasts (I didn't have enough breasts on hand & think it is just easier using tenders anyways). I also dbl. dipped everyting (i.e. breadcrumbs, buttermilk marinade & back into the breadcrumb mix.) and used my new fryer (well... not "totally" new - I got it for my Bday back in Jan. and am just now using it!). I was able to fry all 10 of my chx. fingers at 375 degrees for ~ 7 min. They were perfecly golden brown & crunchy on the outside, yet tender on the inside. I think chx. breasts would have been juicier though.... One tip: place your breadcrumb mix. in a lg. Ziplock bag & shake (no need for sep. bowls). Also, re-use your marinade if dbl. dipping (saves an egg & works just as well). Served w/ Restaurant Style Coleslaw I (Marsha), mashed potatoes, chicken gravy, Grand's biscuits & fresh lemonade. I thought I was at KFC! The bf says the only thing missing was honey mustard sauce. Nxt. time, I'll whip up a batch using the recipe from Aussie Chx. by beckie (I LOVE that stuff!). Thx. for sharing :)

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Mickey

Cooking Level: Expert

Home Town: De Soto, Missouri, USA

Living In: Elgin, Illinois, USA

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Reviewed: May 27, 2009

My family loves these and they are so easy to make!

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VictoriaV

Cooking Level: Beginning

Home Town: Long Beach, Mississippi, USA

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Reviewed: May 21, 2009

Ooooohhhh these are good! Made recipe exactly. I double dipped them and they were so crispy! I don't have a deep fat fryer so just heated up some vegetable oil in a large cast iron pot, dripped a drop of water in it and if it made a "sizzling" sound then it was time to fry! I made twice baked potatoes with these and had an amazing meal! Oh yeah- got the twice baked potato recipe from this site as well! Mmmmmmm! Thanks!

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pionergirl

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Centerview, Missouri, USA

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Reviewed: May 3, 2009

These came out very tasty! I decided to double dip them for that extra crunch. Will definitely make again.

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GodzStrongTower

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

This is the best chicken finger recipe ever! I have been told they are better than a restaurant. Didn't change a thing, followed recipe exactly. Delicious served with honey mustard, ranch dip, or mayo w/ some honey. Sounds strange, but it's very good. Thanks for this recipe, I will use this very often. Thanks (:

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