Reviewed: May 13, 2008

These chicken strips are wonderful Serve it with Wild Rice Casserole and Cucumber Salad

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JimRiverLady

Cooking Level: Intermediate

Home Town: Scotland, South Dakota, USA

Living In: Mission Hill, South Dakota, USA

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Reviewed: May 4, 2008

The chicken was good but the cracker crumbs were too rich. Maybe that's just my family though.

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Michelle

Cooking Level: Intermediate

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Reviewed: Mar. 14, 2008

I made this recipe with 1-inch chicken cubes instead of strips, also added a little 5-spice to the first blend (as well as accidentally using fresh instead of dried onion - about 1/8 of a big onion), and for the sauce I added a dash of sesame oil and some dry mustard. Then I diluted the sauce with water and served the chicken over salad with grapes, tomato, onion and cheese and used the sauce as a dressing. Very delicious and satisfying. Definitely worth trying again!

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Anna Dunster

Cooking Level: Intermediate

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Reviewed: Jan. 21, 2008

I usually try to follow these things to the letter, but Ritz made this a little unhealthy. I did the mayo/mustard thing (with Miracle Whip Light and prepared mustard) and minced onion. Then I crushed bran flakes--added lots of fiber and whole grain, and mixed it with sesame seeds. Baked for about 20 minutes; no sauce necessary, it was so moist and tasty; the mayo-mustard thing was enough.

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Luv2Bake

Cooking Level: Intermediate

Living In: New York, New York, USA

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Reviewed: Sep. 29, 2007

Made the changes suggested and it was wonderful. Even the kids liked this recipe.

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Michelle

Cooking Level: Intermediate

Home Town: Kearney, Nebraska, USA

Living In: Glenwood Springs, Colorado, USA

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Reviewed: Sep. 12, 2007

These were very good! I followed the recipe but used some onion powder bc it was all I had on hand and regular yellow mustard for the coating. I also did what others have said and added some regular yellow mustard to the dipping sauce which makes it nice and tangy.

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Amy G

Cooking Level: Intermediate

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Reviewed: Jun. 20, 2007

I made these twice. Once as recipe states as a tester and my family loved them (I did not make the dipping sauce). The second time was for a party I was having and I ran out of sesame seeds. As another member suggested I used flax seeds. They were just as wonderful (and a little healthier). Both times I used a jar duck sauce which worked out great. Thanks for a great recipe.

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JESOLEN

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Reviewed: Jun. 17, 2007

The chicken came out really moist.I added some seasoning to the sesame/cracker mixture to give it more flavor. We all liked this dish.

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LoveTo Bake

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Reviewed: Jun. 13, 2007

These were awesome. I didn't have sesame seeds the second time I made them, but they still came out great. The dip is delicious. I also added a little more honey to it to meet my tastes.

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zeza

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Reviewed: Apr. 30, 2007

Excellent recipe, a hit with even the little ones! I used a little less mayo and used French's Sweet and Zesty deli mustard for a little more flavor. I also used aquarter of a packet of Lipton Onion Soup Mix in place of the onion- also for more flavor!

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Chadfucius

Cooking Level: Expert

Living In: Charleston, South Carolina, USA

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Reviewed: Apr. 26, 2007

I wasn't crazy about this recipe. I thought the chicken could have been a little crispier, that may have been my fault. I suppose i could have fried the chicken but my husband is on a heart healthy diet. I thought it was a perfect recipe for him. Fortunately, my husband and very picky children loved this recipe so i will definitely make this again and again.

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PAULAK2

Cooking Level: Intermediate

Home Town: Mckenzie, Tennessee, USA

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Reviewed: Mar. 28, 2007

This was a great recipe! It was very easy to make and everyone loved it. I had enough to feed myself, husband, 6-year-old, and three teenagers with some left over. I liked that the strips were smaller, it really made the chicken go a long way. The dipping sauce went perfect with the chicken. I used the other reviews suggestions and used a little mustard in the sauce and it was perfect. I think next time I make this I'll toast the sesame seeds a little for the coating.

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Athena2222

Cooking Level: Expert

Home Town: Grants Pass, Oregon, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Mar. 15, 2007

I made this for a party thinking I had enough. Everyone was asking for more. They LOVED it. Thanks I'll use this receipe again.

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Kim

Cooking Level: Intermediate

Living In: Blaine, Minnesota, USA

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Reviewed: Aug. 14, 2006

Pretty good, my husband liked it and he's not fond of mayo. I used Miracle Whip, and had to use some whole flaxseed because I was low on sesame, but it came out really good!(I used whole wheat saltines, too, in place of Ritz) I skipped the sauce (*way* too much mayo!), and made a sweet and sour sauce instead. My kids really liked it too!

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Joy Higginbotham

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Jul. 16, 2006

I ended up using scallops for this recipe since I don't like chicken. Turned out great!

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MISSWISS

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Reviewed: Jun. 7, 2006

My grandkids love chicken tenders. We just buy the thin chicken breast and cut into strips or you can buy the chicken strips. To give them more nutrients we replaced finely grated carrots for the onions and used miricle whip in place of mayo. In place of buttery crackers we used regular non salt cracker crumbs mixed with 1/2 teaspoon to one table spoon of honey. Mix honey, miracle whip and crackers together and coat chicken, then spray shallow pan with pam or a little oil. Bake coated chicken for about 18 - to 20 minutes or until done. For dipping sauce they use honey or barbecue sauce. They loved it. Thanks for the post.

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Cooking 101

Cooking Level: Expert

Living In: Rockford, Illinois, USA

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Reviewed: May 27, 2006

I made this for a party about 6 months ago, and I still have guests asking for the recipe. It's a versitile dish ... can be used as an appetizer or as a quick & easy weekday meal.

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