Reviewed: Mar. 2, 2008

I could not believe how good these turned out. I didn't double dip them like some other reviewers advised and I thought they were really tender. And this recipe was really easy. Thank you so much for a great recipe.

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sammij613

Cooking Level: Intermediate

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Reviewed: Mar. 2, 2008

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.

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Violet

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Reviewed: Feb. 27, 2008

This was awesome. Don't throw out the buttermilk!! I dredged the chicken twice in the buttermilk then flour. Only marinated for one hour. **Make the Honey Mustard Sauce II from this site!** and a side of mashed taters and green beans. Comfort food at its best!!!

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Rex

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Feb. 24, 2008

Okay, Hands down the best homemade chicken fingers ever!! I did substitute whole wheat flour and put a little wheat germ in with the flour/breading. I definitely think the secret here is the marinating for a few hours. Absolutely excellent chicken fingers. I will definitely make again:)

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Mdavis35

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Reviewed: Feb. 19, 2008

We make these all of the time. I omit the garlic. I melt some butter and add some hotsauce in a bowl. We coat the hot chicken with the buffalo sauce. Yummy.

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BROOKEQ

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Reviewed: Feb. 7, 2008

Great recipe. I double dipped my strips as recommended by other reviewers, which required that I double the flour/bread crumb mixture, otherwise, I did everything exactly as shown in the recipe. This officially replaces my previous recipe.

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Gr8typist

Cooking Level: Expert

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 15, 2008

Simple to make and tastes great. This is a keeper. I served it with honey mustard sauce. Yummy!

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mony

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Reviewed: Jan. 9, 2008

These were wonderful. A hit with my kids and husband. I pan fryed them and the chicken was so tender. Thanks for the recipe.

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JWWLMW

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Reviewed: Jan. 8, 2008

These were very good, my husband loved them. I did not have buttermilk so I made my own (1 C of milk w/1 TBSP of white vinegar or lemon, let sit 10 min.) I also double breaded the chicken strips; after the chicken marinaded in the milk mixture I poured the mixture into a separate bowl, dipped the chicken strips in the bread crumb mixture, back into the milk, again into the bread crumbs and proceeded to fry them. Very good recipe.

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Big Eyes

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Living In: La Vista, Nebraska, USA

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Reviewed: Jan. 5, 2008

I've made this a few times. It's great. I substitute the powdered garlic and use fresh instead. I make a few portions and freeze them- why buy processed store bought when this is as easy and so much better? Try it- you'll love it!

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strudelclaudo

Cooking Level: Expert

Home Town: Munich, Bayern, Germany

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Reviewed: Jan. 2, 2008

Great recipe! Was a hit at our New Years Party. Chicken was very juicy! I used Panko bread crumbs (japanese)and it was very crunchy. Thanks!

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NANSEAB

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Anaheim, California, USA

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Reviewed: Dec. 28, 2007

Excellent...however, as I read the recipe I decided that for my own tastebuds I'd prefer a little more seasoning, so I added a little paprika, poultry seasoning and cayenne pepper to the crumb mixture. I also "double dipped" them, repeating with a second coating of the buttermilk mixture and then again in the crumb mixture. These are great with barbecue sauce or Ranch dressing. Good recipe Janet, thanks for sharing it!

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Dec. 27, 2007

I did not use the garlic powder since I had made roasted potatoes with garlic. I used chicken cutlets and only marinated for 30 minutes. This was a super tasty breading and it stuck on! Everyone loved the chicken - no leftovers! Will definitely use this recipe again.

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JKGMATLOCK

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Reviewed: Dec. 24, 2007

Family Favorite. Quick. Tasty.

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DarlingSweetheart

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Reviewed: Dec. 21, 2007

Very good - they come out a little crumbly - but tasted very good. I didn't make the dips though - I just bought honey mustard and bbq sauce at the store-...thanks for the quick easy recipe.

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Crystalmarie23

Cooking Level: Expert

Home Town: Jamestown, New York, USA

Living In: Sunnyvale, California, USA

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Reviewed: Dec. 9, 2007

These tasted pretty good...but they were not my favorite.

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Elkdag

Cooking Level: Expert

Home Town: Fenton, Michigan, USA

Living In: Clyde, North Carolina, USA

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Reviewed: Nov. 17, 2007

Mmmm very good. I double dipped them, and it was too much batter for my taste. Other than that a fantastic recipe!

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Alyssa

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2007

Just wonderful. It needed more garlic however for our taste. Very easy to make. I did roll in crumb mixture twice and the resulting fngers were moist and flavourful. I also used non-stick pan and cooking spray to cut down on fat. Thanks, Janet.

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DEB512

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Reviewed: Oct. 24, 2007

Another alternative to buttermilk: add spoonful of vinegar to cup of milk and let it stand for ten minutes. Basically something acidic + milk. I love love love this recipe. I cannot believe how juicy and tender the chicken turns out! Usually add some parmesan cheese and bit of garlic salt to the bread crumbs for extra deliciousness.

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