The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Oct. 1, 2007
My Grandkids loved these..I used Italian flavored bread crumbs and about 1/4 inch oil in iron skillet.
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Photo by Sylvia

Cooking Level: Expert

Home Town: Belfast, County Antrim, Northern Ireland, U.K.
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 19, 2007
My family was hungry & I needed something FAST. I added seasoned salt & pepper to the mixture, but didn't let it marinate. I added paprika & crushed corn flakes to the flour/bread crumb mix. These turned out so good! I will plan ahead next time so that the meat can marinate for a few hours. I bet it is even better! Thanks!
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Cooking Level: Expert

Living In: Dallas, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 28, 2007
We really enjoyed these. They are far better than what can be bought ready made.
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Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 26, 2007
great, I skipped the bread crumbs and just used flour, and added some paprika into the flour mixture. Kids really liked it.
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Cooking Level: Expert

Living In: Athens, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jul. 18, 2007
Incredibly moist and tender! I used seasoned bread crumbs and crushed corn flakes in place of the flour. I also added a few extra spices for flavor. I don't fry things so I sprayed them with a little olive oil, put in the oven at 375 and baked them for about 25 minutes. They came out crispy and tastey.
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Cooking Level: Intermediate

Home Town: Florence, Kentucky, USA
Living In: Acworth, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 25, 2007
I didn't have buttermilk so I used 1% milk instead. And I didn't realize that it needed to refrigerate for so long, so I just let it set in the milk mixture while my deep fryer heated up. They still turned out flavorful and tender. I used the suggestion of double-battering the chicken tenders and I think that is a must!! We will use this again!!
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Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA
Living In: Grain Valley, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 4, 2007
This recipe has a lot going for it: primarily simple ingredients and ease of preparation. The marinade goes a long way to help keep the meat tender and plump even when slightly overcooked in the fryer. The use of plastic bags, while not really earth friendly, helps allow for easy clean up as well. The only reason this recipe rates a 4 out of 5 stars boils down to taste. The final product is relatively bland, now this may be a VERY GOOD thing for picky eaters! With a little imagination however, this basic recipe can be personalized easily with a few spices or other ingredents. One other plus, I have placed the chicken in the marinade as much as 24 hours in advance and it still came out nicely.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 31, 2007
I will never buy the bagged, frozen ones again! These are amazing!
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Cooking Level: Expert

Living In: Cassville, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 31, 2007
This is the first time I've fried anything, and I must say, after a minor glitch in the beginning, it turned out very well. I made my own buttermilk with the directions from a previous reviewer (1 cup of milk with 1 tablespoon of lemon juice). I also added 1/2 teaspoon of black pepper and a few dashes of a seasoning mix to the flour mixture (I only had plain bread crumbs in the house at the time). I didn't have a thermometer to monitor the temperature of the oil (which led to my glitch in the beginning because the coating on the chicken cooked too quickly leaving the middle of the strips pink). My suggestion to anyone who may have had or will have the same problem is to start heating the oil over high heat then switch to medium to medium-high heat to cook the chicken in. I also made the honey mustard II to go along with it.... mmmm! Very good dinner! :) Looking forward to the leftovers!
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Pam

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 20, 2007
Yummy! I had to make a few substitutions for things I didn't have on hand...I crushed seasoned croutons for my bread crumbs, substituted garlic salt for garlic powder and cut down on the salt. Very easy! It would probably be even better with garlic powder, since we love garlic (I can't believe we were out)! Definitely a keeper.
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Cooking Level: Intermediate

Home Town: Bingham, Maine, USA
Living In: Minot, North Dakota, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 29, 2007
It was good and tender. Very easy to make. Next time will mix it up with a little more flavor. Didn't have much of a taste.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 21, 2007
Very good and easy to make. This was my first time making my own chicken tenders, but it won't be the last. next time I will try the honey mustard II other people suggested
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 17, 2007
Yum! I'm glad I made a double batch! The only mistake I made, was that I should have changed my oil half way through because it seemed to get "dirty" and the chicken didn't turn out as nice after the first few batches. I am new to frying though and probably need to read up on the best methods. I also double dipped half of my strips, and they were the best. We had a few strips left over, which were fought over the next day and eaten cold - I will make this again very soon!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 16, 2007
These were the most delious chicken fingers I've ever made, kids loved them. Will make again and again.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 8, 2007
YUMMMMMM... Nice garlicky flavor. Definitely a must with the Honey Mustard II recipe as suggested by other readers. You'll never want a fast food or store bought chicken strip again after you've had these!!
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Photo by QurlyQs

Cooking Level: Intermediate

Home Town: Newberg, Oregon, USA
Living In: Mcminnville, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Apr. 2, 2007
This was SO good! I couldn't get enough of it. And leftovers go really well in sandwiches.
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Photo by Mary

Cooking Level: Beginning

Home Town: Buffalo, New York, USA
Living In: Hartford, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 15, 2007
These chicken strips are absolutely delish!I've made these several times now and have found it ideal to go ahead and make extra. As I am coating the chicken, I lay all the pieces on a cookie sheet. I cook up whatever we need and leave the rest on the cookie sheet and put in the freezer. After frozen, just put in freezer bags and you're good to go on a busy night!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 13, 2007
These were so good. Everyone in the family wanted seconds!
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Horsham, Pennsylvania, USA
Living In: Eagleville, Pennsylvania, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 12, 2007
Good base but more could be done with spices.
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Photo by docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 7, 2007
This was the best breaded/fried chicken recipe I've ever made. I added some parsley to the buttermilk mixture, and a bit of paprika to the powder, based on the tastes my husband and I like. I also did the double dip method, and am glad I did, because the batter was delicious! I recommend this recipe to anyone who wants a quick and easy meal of comfort food!
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