Reviewed: Dec. 10, 2011

All the recipes I have ever tried on this website have been excellent. Unfortunately, this is the very first one I didn't like. I would try it again perhaps with no egg. My Husband and his Father needed dinner so I tried this recipe hoping it would be masculinly satisfying. The addition of the egg simply overpowered any spice I had attempted to add the the recipe.

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Reviewer:

HungryToaster91

Reviewed: Nov. 22, 2011

Needs a little bit more spice, but very good! 2 year old ate them :)

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Reviewer:

Ginny Bowers

Cooking Level: Intermediate

Home Town: Richmond, Virginia, USA

Living In: Powhatan, Virginia, USA

Reviewed: Oct. 1, 2011

This was a good starter recipe, I changed it up a little I had 3 chicken breasts that must have been much bigger than the ones they used in this recipe. I had to double the recipe twice to do the three breasts that I had, I used 2 tsp of season salt per 2/3 cup of flour, 2/3 cup of water, and 2 eggs. I also put cut chicken in a zip lock bag of plain flour before dipping it in the batter. I used a large frying pan with about 1/4" of olive oil it worked great and the nuggets turned out great.

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Reviewer:

LordBob

Reviewed: Apr. 28, 2011

This chicken recipe was the best...I used milk instead of water. I didn't have sesame seeds and used vegetable oil instead of corn. All in all it was a great recipe I will use again and again..even my picky eighteen month old daughter ate it. Two hole strips and that's saying something. There were no left overs and no need to dip them in anything. Thanks for a great recipe.

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Reviewer:

Beth

Cooking Level: Intermediate

Home Town: Amargosa Valley, Nevada, USA

Living In: Clarksville, Tennessee, USA

Reviewed: Nov. 16, 2010

These are so good. And to all those people skipping the sesame seeds?? That's what makes these different and better than your average chicken nugget. And to this person who said They took a lot longer than 4 minutes, more like 30 minutes per batch and they came out way too dry....Cooking them for 30 minutes is the reason they were so dry. ????:

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Reviewer:

BEDDYCROCKER

Reviewed: Aug. 23, 2010

My 11-year-old step-daughter said these were delicious. She ate them with ketchup of course. They were very easy, quick and good. I made them without the seeds and added garlic powder to the chicken before dipping. They were really good! Will make them again! Thanks!

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Reviewer:

Shannon Koller

Cooking Level: Beginning

Home Town: Seagoville, Texas, USA

Living In: Kaufman, Texas, USA

Reviewed: Jul. 27, 2009

Very Delicious and easy! I am gluten free so I substituted brown rice flour for all purpose flour and added about 1/8 C arrowroot powder to thicken. I also added garlic powder and pepper! This was my first time making chicken fingers and the batter worked great!

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Reviewer:

Jen Nynas

Reviewed: Jul. 11, 2009

The nuggets were easy to make and delicious. I used them to supplement a frozen oriental meal, that never seems to have enough meat. I used chicken tenders and skipped the sesame seeds, because that's what I had on hand. I will make this recipe again and again-thanks!

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Reviewer:

RoRo

Reviewed: Jan. 18, 2009

These were the best !!!! I doubled the recipe and it made just enough batter for my family of five. The only change I made was to cut the salt in half.

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Reviewer:

Cara S.

Cooking Level: Expert

Home Town: Moreno Valley, California, USA

Living In: Wellington, Kansas, USA

Reviewed: Jun. 15, 2008

I have been making these chicken nuggets exactly this way for over 20 years ever since I clipped it out of a magazine when it won an an Accent Tenderizer recipe contest. I use toasted sesame seeds, plain sesame seeds and throw in a few black sesame seeds as well. Everyone loves these when I make them. In fact, I took some leftover to work today for lunch. They make a great cold snack as well!

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