Reviewed: Aug. 13, 2012

God Bless You All! One of my best meals ever. Finger licking good. If you like mayo and parm this is for you

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Reviewer:

Reviewed: Aug. 8, 2012

This is a good chicken recipe. It turned out moist and a little crunchy on the outside. I knew I wouldn't have a lot of time to make them, so I just threw the chicken into ziplock bags with the mayo, massaged the bag so that they were covered, and let them sit like that in my fridge overnight. The next day, I just took them out, dipped in a mixture of the bread crumbs and parm cheese, placed on a foil-wrapped sheet, and sprinkled with the garlic powder. I served it with Skillet Green Beans from this site.

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Reviewer:

Jacolyn

Cooking Level: Intermediate

Home Town: Beacon, New York, USA

Living In: Fishkill, New York, USA

Reviewed: Jul. 31, 2012

This is one of my favorite chicken recipes now!

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Glinadaro

Cooking Level: Intermediate

Reviewed: Jul. 29, 2012

This was an O.K. recipe... A little on the dry side but I may have baked them for a little too long... I think I will try again when I get more mayo.

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Reviewer:

jeanieskiff

Cooking Level: Expert

Living In: Temecula, California, USA

Reviewed: Jul. 25, 2012

This is a staple in our house, as even my chicken-hating son loves it. A rare meal that all 5 of us like. I use the flash-frozen chicken tenderloins that I defrost... usually 8 of them. I tend to not use quite as much mayo, as I always have some left and hate throwing it out (as it is contaminated by the raw chicken). Also, I don't end up using that much bread crumbs either - I usually start with some at the bottom of a shallow bowl and then add if needed.

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Reviewer:

Jen

Reviewed: Jul. 16, 2012

My kids and I enjoyed this, although my husband thought it was a little bland.

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Peggy

Cooking Level: Intermediate

Living In: Houston, Texas, USA

Reviewed: May 17, 2012

For sure follow the advice of other reviewers and place over a wire rack on top of a cookie sheet (with edges so the greese doesn't spill into your oven (a jelly roll pan works well) and line that with foil and spray some cooking spray on the wire rack for easier clean up - even a broiler pan works.) otherwise you will have a soggy mess on the bottom. I did think it need some salt and pepper but I like things a little on the salty side. Easy recipe to play with the ingredients although I didn't change a thing. I bet the tangy zip of miracle whip instead of mayo would be good to try.

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Reviewer:

EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

Reviewed: May 16, 2012

Made for the 1st time tonight - only giving 4 stars because it was a little dry. I followed another review that suggested baking on rack instead of the sheet - the bottom of the chicken stuck to the rack. Next time will bake on my stone pan - will follow up with another review. The flavor is very good & will make again. Thanks!

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TIFFANY LENNING

Cooking Level: Expert

Home Town: Pace, Florida, USA

Living In: Sierra Vista, Arizona, USA

Reviewed: Apr. 18, 2012

just a dumb country boy .....gooood

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fatkevin

Reviewed: Apr. 8, 2012

Didn't have Mayo, used Miracle Whip instead. Also used white bread crumbs and added my own seasonings. Cut the chicken up into "fingers". Everyone including young grandkids liked it.

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