Reviewed: Oct. 7, 2011

This was kind of interesting, but a hitch with an ingredient and some inexperience with the technique made it just okay overall, in my opinion. I tried to make it exactly as written, but I quickly found out that 1/2 cup of cornflake crumbs was not enough. (I'd measured it by volume, and probably should have measured by weight instead.) In a minor vein, the amount of eggs used was too much (I used the standard "large" eggs, and the "medium" ones I see for sale would have been more appropriate). I'm not very familiar with the dipping and breading steps used here, so probably didn't do the best job, especially since I ran out of crumbs. I cooked the whole dish for 40 minutes (at which time my side dish was also done). It tasted decent, and the gravy was a nice touch (though there wasn't much of it). This was a nice, different recipe, but I think it could definitely be improved upon.

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Reviewer:

SPOOTY

Cooking Level: Intermediate

Reviewed: Jul. 28, 2011

Had to make it twice (first time was OK and worth a second shot), but the 2nd time was AMAZING. I did not have corn flakes on hand either time, so I went with some bisquick and seasonings. Don't "play" with the chicken too much or the breading falls off.

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Reviewer:

Sude

Cooking Level: Intermediate

Reviewed: Apr. 26, 2010

The best way I have found to make chicken like this is to dip the washed and dried chicken in egg, then roll in Panko (or Japanese style) bread crumbs instead of flour and cereal, salt and pepper - and the most amazing ingredient is to fry these in coconut oil! I know you think I'm crazy..., but it isn't sweet, it gives these lovely chicken tenders a new twist in taste!! Don't knock it til you try it. You may have to go to a Whole Foods type store to find the coconut oil, it is worth the trouble and cost!

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Reviewer:

Tammy

Reviewed: Dec. 22, 2008

We just finished eating this and it's a good thing I made extra or I'd have nothing to eat for lunch tomorrow! I didn't bother with simmering in the bouillon water, so we just had them as chicken tenders! They were crispy and we served with a variety of dipping sauces. This is a healthy alternative to fast food, because we used all white-meat chicken and fried in olive oil. Yum!

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10 users found this review helpful

Reviewer:

Kandace Williams

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Fort Worth, Texas, USA

Reviewed: Nov. 25, 2006

This recipe tasted great, but it was terribly difficult to keep the chicken from getting a little soggy! Maybe I did something wrong. I gave it a 4 for taste because it was definitely delicious. :)

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9 users found this review helpful

Reviewer:

Veronica

Cooking Level: Intermediate

Living In: Boca Raton, Florida, USA

Reviewed: Sep. 21, 2006

this was a extreamly tender flavorable chicken. i highly recomend this recipe. true down to the roots southern cooking

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9 users found this review helpful

Reviewer:

dvause

Reviewed: Jun. 7, 2006

Excellent taste with delicious gravy.

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7 users found this review helpful

Reviewer:

TONYNGRM

Reviewed: Jun. 28, 2004

Maybe I did something wrong, but the breading on the chicken did get soggy and fell off the pieces of meat. I wasn't pleased with this recipe. Too much work!

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7 users found this review helpful

Reviewer:

DARYLS_PRINCESS

Reviewed: Apr. 20, 2004

This was pretty good but I like my chicken crispier. It has a good flavor but the chicken crust gets soft.

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6 users found this review helpful

Reviewer:

HOLLYJOLLY

Home Town: Bluewater, New Mexico, USA

Living In: Austin, Texas, USA

Reviewed: Feb. 7, 2004

These were really good. I too thought they were going to be soggy and not edible but they werent. They were delicious. I will definately make these again. Thanks!!

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12 users found this review helpful