Reviewed: May 8, 2012

I made this tonight. It was awesome! My whole family really liked it - even the one who does not like chicken. I took the advice of a couple of reviews and backed it on a rack which kept the bottom of the chicken from getting soggy. My only difficulty was that it did stick. Will have to try to spray the rack before I put the chicken on it. Otherwise, this was really flavorful and moist.

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Reviewer:

mayhemmama

Reviewed: May 3, 2012

Tried this recipe with my parents and it was a huge hit. Tarragon is my new favorite spice, definitely made the chicken awesome. It was amazingly flavorful.

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Reviewer:

hammers2011

Reviewed: Apr. 23, 2012

Chicken tenders came out delicious with this recipe. It's a simple and fun recipe to make. I used less ginger (seemed like too much) and buttermilk instead of regular milk to make it a bit richer, but otherwise the spices are pretty much perfect. Tastes very similar to fancy restaurant chicken tenders, but better. Great blend. Be careful with the salt – some pieces came out a bit too salty, so just be sure to mix it up very carefully or maybe even add a bit less. Also, I don't really see the need to bake these after frying. If you cook them thoroughly while frying, there's no need to bake it and it will probably come out soggier than crispier to be honest. Definitely try this one.

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AmandaKay

Reviewed: Apr. 9, 2012

Much Better than my great grandmothers recipe by far!

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Reviewer:

James R. Cleek

Reviewed: Mar. 28, 2012

So good! With a couple slight changes. I marinated my chicken in buttermilk, a dash of cayenne, tablespoon of Dijon, salt, pepper, and two minced cloves of garlic for about 2 hours. Then, dipped in flour, egg, flour and picked up with pan fry and bake. Left out the tarragon, ginger, thyme, garlic powder and oregano. Delicious!!

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Reviewer:

jjmav83

Reviewed: Mar. 28, 2012

Hmm... I'll start with the positive- the chicken was very moist. I was able to easily cut it with my fork. However, the skin was disappointing. Some of the skin fell off in the skillet. More of the skin stuck to the bottom of the cookie sheet. A little of the skin (left on the chicken) had soft uncooked dough-like flour/egg remaining. I also did not care for the seasoning... Too much for me... Sorry, I will not make this again. I will, however, let the chicken rest for 10 minutes, fry and then bake as recommend. I believe this contributed to the even cooking and moist meat.

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Reviewer:

Kay-Delicious

Reviewed: Feb. 1, 2012

very moist! liked the texture of the crust, but it was bland. i also used butter in the oil to brown the chicken. will try it again but will be heavier on the spices in the flour

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Reviewer:

indigoblu

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Reviewed: Jan. 14, 2012

Thank you!!! My chicken was so crispy on the outside and tender in the inside! It was perfect.

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Reviewer:

Lissett

Cooking Level: Beginning

Living In: Los Angeles, California, USA

Reviewed: Oct. 20, 2011

Made this tonight-my first time frying chicken. Super good, rave reviews from everyone. It's time consuming and messy, but totally worth it. I used 3 packages of breasts and a huge package of drumsticks so I doubled everything. Also used buttermilk instead of regular milk. I used the spices exactly as they were in the recipe. I'll definitely make this again...someday!

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