The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
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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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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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Photo by Cat Lady Cyndi (cyndi gephart)

Cooking Level: Expert

Home Town: Trenton, New Jersey, USA
Living In: Levittown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 7, 2009
These were great. We loved them. I didn't change a thing.
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Home Town: Markle, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 6, 2009
Wow. Double-coating the chicken with the breading was a brilliant idea. I'm so glad someone offered that suggestion. I used panko bread crumbs for an extra-crispy breading, and added some herbs, and a bit more salt. I added crushed garlic to the milk mixture for a more robust garlic flavor, and I only let the chicken marinate for about 20 minutes, and it still came out extremely tender and juicy.
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Cooking Level: Intermediate

Home Town: San Diego, California, USA
Living In: Pasadena, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 1, 2009
Baked or fried - these are simply the best. If you want some zing add cayenne to taste. Thanks for a great recipe!
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Cooking Level: Intermediate

Home Town: Kerrobert, Saskatchewan, Canada
Living In: Cardinal, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 27, 2009
I used whipping cream instead of buttermilk, as this is what i had on hand. Kids loved it!! as did mom :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 26, 2009
These were awesome! The whole family loved them!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 23, 2009
Absolutely delicious! And so easy! Due to time constraints I only soaked the meat for about 20 minutes before double breading as recommended. I also upped the garlic powder to about a tablespoon. The meat was so juicy and tender, the outside delciously browned with breading that actually stayed on! I will so be making this again, and soon.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 18, 2009
Searched for a recipe to use left-over buttermilk after making Irish Soda bread yesterday. Made these tonight. Didn't love them, as I hoped I would based on reviews. Just as well, as they are hardly low-fat. One of these days I will learn to stick with the tried and true.
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Cooking Level: Beginning

Home Town: Long Island, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 1, 2009
I made this recipe and loved it. Once cooked I chilled it over night and packed it for a road trip. It was very good the next day right out of the picnic basket. This will be on the menu often at my home.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 23, 2009
Holy Cow these were good! Definately do the 'double dip' method if you like the coating. I used the milk with lemon method and it seemed fine. I also added some red pepper power, poultry seasoning, garlic powder and seasoned salt (without msg) to the flour/breadcrumb mixture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 12, 2009
This is a great recipe! My whole family loves it.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 6, 2009
This was pretty good. The chicken was very tender. I just breaded by hand instead of using the bag method. Also, I followed othere user's reviews and breaded, dipped in egg (I used egg substitute) and then dipped in breading again. This made a thick breading. It was good with bbq sauce and with honey mustard, too (we used Ken's brand Honey Mustard salad dressing...delicious).
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Cooking Level: Intermediate

Living In: Altoona, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 2, 2009
These were so tasty! I didn't use the buttermilk though.. but still turned out wonderful!
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Cooking Level: Expert

Living In: Mississauga, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 25, 2009
These were great chicken fingers! My kids loved them and they said they tasted like Chick-fil-a which they love.
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Cooking Level: Intermediate

Home Town: Kent, Ohio, USA
Living In: Harker Heights, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 19, 2009
These were very tasty,but I may have done something wrong,because the breading kept slipping off of mine.I've made different fingers before,and this wasn't the case.My boyfriend and I both loved the taste (but he didn't care how they looked,he just wanted fried chicken,and it 'all ends up at the same place' he says) so I wish I knew what the problem was.Very good tasting,though,we had a great dinner with these,hashbrown casserole,and greens.Thanks!
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Cooking Level: Intermediate

Home Town: Cottondale, Alabama, USA
Living In: Birmingham, Alabama, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 18, 2009
Great recipe. Double breaded for a crispier bite...very good!
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Cooking Level: Expert

Home Town: Roswell, Georgia, USA
Living In: Gainesville, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 15, 2009
These were easy to make and absolutely delicious.
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Cooking Level: Beginning

Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 12, 2009
This recipe has potential but needs a little work. Maybe one of those who really likes this can experiment with improvements. Like others, I added spices to both the batter and the breading. It helped the taste a lot, as did a honey-mustard dipping sauce. Also, the double-dipping of the batter and breading helped. These weren't bad, but they weren't that great either.
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Cooking Level: Intermediate

Home Town: Breckenridge Hills, Missouri, USA
Living In: Saint Louis, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 8, 2009
Double coat as suggested, with extra salt and pepper in the egg mixture. Works great if you make twice the coating in one go, and fry up a big batch of breaded chicken fingers and breaded green beans.
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Cooking Level: Expert

Living In: New York, New York, USA

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