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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Mary

Cooking Level: Beginning

Home Town: Buffalo, New York, USA

Living In: Hartford, Connecticut, USA

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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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Vickilynn

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Reviewed: Mar. 13, 2007

These were so good. Everyone in the family wanted seconds!

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kacm1003

Cooking Level: Intermediate

Home Town: Horsham, Pennsylvania, USA

Living In: Eagleville, Pennsylvania, USA

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Reviewed: Mar. 12, 2007

Good base but more could be done with spices.

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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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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Dble

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Reviewed: Feb. 22, 2007

These were really excellent! I only used about 1-1½ cups of oil to fry - turned each piece after about 4 minutes - and replaced the garlic powder with about ½ tsp paprika. This is a simple recipe to start with for those who have yet to try bone-in fried chicken. Reheated the leftovers the next day to use in wraps. They also tasted great! Thanks Janet!

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Kathleen

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2007

Awesome recipe!! I double dipped them and used a bit of garlic salt since I had no garlic powder. They were a HUGE hit. Thanks for the great recipe.

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ALEATHA2

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Reviewed: Feb. 10, 2007

PURELY DELECTABLE. By far, the best tenders i have had, and my family devoured them. I used 3 breasts, and it was alot for my family of 3 because the tenders are so thick (in a good way). 3 breasts can defintely feed 5 with this recipe. oh yeah, definitely try the honey mustard dressing II dressing from this site....perfect combination.

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tanisha

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Reviewed: Feb. 3, 2007

These are by far the best chicken fingers I've ever had. I did half of them doubled dipped and the other half I dipped just once, we all liked the doubled dipp ones better.

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riley

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Reviewed: Jan. 22, 2007

I loved this recipes. I had real buttermilk -not the low fat stuff-in the fridge; It is pretty thick so I did not use the egg. I marinated for 2 hours. I will definitely make again.

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Sunshine

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 15, 2007

Made as is, but didn't deep fry--just pan fried on the stove. Froze extras (before we started nibbling) and they reheated wonderfully!

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Jen

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

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Reviewed: Jan. 14, 2007

My family enjoyed this recipe. I didn't have time to marinate so I just dipped them in beaten egg and took the tip of double coating them (highly recommend doing this step). They were perfect, just like the restaurants, and I didn't marinate. However, hubby thought it could have used a bit more salt and seasoning. I don't care as I love to dip and made them with the Honey Mustard Dressing II off this site. Make sure not to cut the strips too thick or they will still be raw on the inside and done on the outside. Through trial and error learned that my smaller strips looked and tasted better. I will make these again and perhaps add some seasoning to appease my husband. Here's a tip: don't try to make homemade french fries with these like I did, as I just spent four hours over the deep fryer! :)

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B_32

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2007

Okay, the only difference between this recipe and my own is the marinating in buttermilk, egg and garlic powder. Does that step make them better? I'm not sure. I still found some pieces very tender, and some very chewy....I have a love/hate relationship with chicken! It was good, but I feel like the marinade needs some other flavor infusion besides garlic, I'm just not sure what, maybe additional italian herbs. I didn't double dip, and I don't think they need it, more bread crumbs and less flour and the breading is perfect, do let the coated chicken rest for 10 min. before frying. So what's the bottom line? Well, this is a good recipe, but didn't knock my socks off. 3.5 stars when hot, and 4 stars when cold!

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diane o.

Cooking Level: Expert

Home Town: Alexandria, Virginia, USA

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Reviewed: Dec. 17, 2006

The chicken is so soft to chew. I double dipped as what others recommend and it turned out to be better in appearance . I marinated it for 2 nights and it was utterly soft to chew. The taste was a bit bland. I think I have to add chicken powder or other seasoning the next time I do it. Definetely a keeper

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kathie A

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Reviewed: Nov. 15, 2006

Very good. Kids ate them all. Thanks for the great recipe!

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lauralee

Cooking Level: Expert

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Reviewed: Nov. 14, 2006

I made this recipe twice. The first time I followed it exactly and they turned out bland. So the second time I left out the garlic powder and used seasoned salt and used more seasoned breadcrumbs than flour. They were excellent. My guests at my apartment warming loved them and wanted the recipe.

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NickNack

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Reviewed: Nov. 12, 2006

This was a great recipe. Although I followed the ingredient list, I made mine low fat. Instead of frying, bake the strips on 350 degrees for 30 minutes or until the center is white. Also, I used skim mild instead of buttermilk. Spray the cookie sheet with fat free butter flavored spray and voila! very low fat tenders! If the powder looks like it's not baked golden, don't woory, if the chicken is done, so is the breading. I also added a teaspoon each of rosmary, thyme and pepper.

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druidfaerie

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Reviewed: Nov. 7, 2006

I'm going to go ahead and give this recipie 5 stars because my very picky 7 yr old daughter said that this chicken was awesome!! The only thing i added was a pinch of oregano. *make sure u plan ahead and soak the chicken at least 2hrs or more.

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nellynell777

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Reviewed: Nov. 3, 2006

This method works great for fried seafood, fried mushrooms and any type of savory fried food. It's easy and as good as any chicken tenders I've eaten at restaurants.

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tberry

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Reviewed: Oct. 18, 2006

Very good! Everyone loved them. I think this could make great breaded chicken wings as well. A keeper for sure.

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FLASHDANCE33

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