Reviewed: Feb. 7, 2008

These turned out pretty well. I also used honey mustard to help the bread crumbs stick better. I placed them on a wire rack in the oven to help keep them from getting soggy, which worked. I only gave it four stars since the family didn't really care for the mustard flavor...though I did. If I can find another base to coat it with that they like better, that would be great. But I will probably still make this again!!!

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D89BUTTONS

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Grain Valley, Missouri, USA

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Reviewed: Jan. 20, 2008

I used this for my 12-year-old daughter's volleyball team before they went to their game, and everyone LOVED it. I even had comments from the coaches that they loved it, and 1 even asked for the recipe. I'm using it again for basketball now.

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Emy

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Reviewed: Dec. 30, 2007

I used mustard instead of the butter as recommended before.......but, it didn't really turn out very tasty.

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shawna

Cooking Level: Intermediate

Living In: San Diego, California, USA

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Reviewed: Aug. 1, 2007

I was really pleased to find my chicken did not come out mushy! HOWEVER, I tried the honey mustard coating with the bread crumbs and not entirely thrilled with the taste. It may be the brand of croutons I crunched up and sprinkled on there. I would originally give this recipe a four, but in light of my modifications and the process was good in and of itself it gets a five. If I make this again, I may attempt my own croutons or stick with plain breading with the honey mustard coating. Overall, not a bad recipe at all!

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Samantha~

Cooking Level: Intermediate

Home Town: Whitehall, Pennsylvania, USA

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Reviewed: Jul. 4, 2007

Was really easy to make. I did drizzle a little bit of margarine (approx 1 - 2 tsp) over the strips to make them a little more crispy.

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Sierra

Cooking Level: Intermediate

Home Town: Daysland, Alberta, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: May 24, 2007

Very easy and tasty. It was a little soggy on the bottom. I used mustard in the butter dip as suggested by reviewers and it added a nice flavor.

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Lorrie Foust

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Mar. 12, 2007

ok, heres the deal on this one. I was so glad i read the reviews before i cooked this. I really changed the whole recipe, but this was a great "staple" recipe. I used egg whites, instead of butter, (you know, those pesky fat and calorie things)used crackers and ranch style croutons (like someone else suggested) and cooked them 10-15 minutes at 425 on the top rack. I also tenderized the chicken breasts before i cut them up. I did not have a soggy piece of chicken, on either side, these were super crunchy. My WHOLE family said these were the absolute best, and when the WHOLE family agrees, you can bet it was good!

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Canfern

Cooking Level: Intermediate

Home Town: Jacksonville, Florida, USA

Living In: Denton, Texas, USA

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Reviewed: Feb. 13, 2007

I used ranch flavored croutons and mashed them in the bag they came it using a rolling pin. Followed the recipie as stated the rest of the way. My picky 3 and 5 year olds loved these chicken tenders; a first for my homemade kind! Thanks!

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TRY2BACOOK

Living In: Enid, Oklahoma, USA

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Reviewed: Jun. 16, 2005

Nice idea, but mine got mushy, too. I was careful not too get too much butter on the chicken, I thought that would help with the mushiness. Didn't help.

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MARMARL

Cooking Level: Intermediate

Living In: Nevada City, California, USA

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Reviewed: Feb. 17, 2005

This was pretty good, not great. I agree with other reviews with regard to the mushy coating. I added some Parmesan, extra herbs & garlic powder to the breadcrumbs, and jacked the heat up to 375*, which probably helped some, but the coating was still "flabby." On the plus side, it was very quick, the taste itself was good, and the chicken was juicy. Maybe baking on a rack would improve the crust? I'll try that next time.

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Kelly

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Jan. 27, 2005

I thought this would come out better than it did. The breadcrumbs ended up soggy and came off the chicken anytime I flipped or moved the pieces with tongs. I also realized the mush wouldn't go away with 325 degree heat, so I eventually had to raise it to 425 just to brown them a little and take away some of the sogginess. I think rolling the chicken in butter is better if the breading is something more substantial like cracker crumbs.

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TINARN

Cooking Level: Expert

Home Town: Westport, Connecticut, USA

Living In: Trumbull, Connecticut, USA

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Reviewed: Oct. 20, 2004

These are really good... and my fiancee LOVES them.

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SARAHBEAN98

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Reviewed: Sep. 12, 2004

this recipe was fine, if a little bland. the big plus is that it's very easy to prepare, but next time I'll probably spice it a bit more, with some garlic and cracked black pepper. and perhaps moisten it with the butter again after the first coating and put a second coating of bread-crumbs and seasoning.

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Anna

Living In: Berkeley, California, USA

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Reviewed: May 7, 2004

Super easy, and super basic. I use this recipe as a staple in our home. I do add some seasonings to my breadcrumbs...regardless if there is already seasoning to it. If I want a good garlic flavor, I just sprinke a bit of garlic powder on when they come out of the oven. Thanks for the post.

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TchrJrHi

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Florissant, Missouri, USA

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Reviewed: Jan. 23, 2004

I was not impressed with this recipe. I dredged the strips in flour, butter, then bread crumbs. The breading was just too soggy for my taste. I don't think I will be making this one again.

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ANGIE1026

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Reviewed: Jun. 19, 2003

This is a great recipe for the quick and scrumptious. We are not really chicken people, but even my husband loved it. For late night snacks, late dinners, or anything other meal that you don't have time for, this is a great treat!!

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PARENTS0002

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Reviewed: Mar. 19, 2003

I TOOK THE ADVICE ANOTHER REVIEW AND USED MUSTARD TO COAT MY CHICKEN INSTEAD OF BUTTER AND IT TURNED OUT GREAT. MY HUBBY LOVED IT AND PUT THE LEFTOVERS ON BREAD WITH A BIT MORE MUSTARD AND HAD THAT AS A SNACK.

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