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Uncle Bill's Chicken Strips
SUBMITTED BY:
William Anatooskin
PHOTO BY:
GodivaGirl
"An excellent finger-lickin'-chicken to dip into Uncle Bill's Sweet and Sour Sauce (see recipe link)!"
RECIPE RATING:
Read Reviews
(34)
Review/Rate This Recipe
PREP TIME
10 Min
COOK TIME
15 Min
READY IN
25 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 pounds skinless, boneless chicken breast halves
2 eggs
6 tablespoons buttermilk
1 1/2 cups dried bread crumbs
1/3 cup grated Parmesan cheese
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 teaspoons dried dill weed
1/3 cup butter, melted
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DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Remove all fat from chicken breasts and cut into 1 inch by 4 inch strips. In a bowl, whisk together the eggs and buttermilk. In a plastic resealable bag mix together the bread crumbs, grated cheese, garlic powder, salt, pepper and dill weed.
Dip each chicken strips into buttermilk mixture, then into bread crumb mixture (about 4 strips at a time), and toss to coat well. Place strips in a single layer in a 9x13 inch baking dish and drizzle with melted butter/margarine. Bake in the preheated oven for 15 minutes or until golden brown, turning once after about 8 minutes of baking time. Serve with
Uncle Bill's Sweet and Sour Sauce
.
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REVIEWS
Reviewed on Oct. 7, 2003 by
PRATE002
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PRATE002
Oct. 7, 2003
Pretty good, but the butter on top seemed to make them soggy. I like them crisp, so next time I used a butter-flavored cooking spray and they turned out much better. I love dill, so that addition gave it a nice twist, I thought.
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9 users found this review helpful
Pretty good, but the butter on top seemed to make them soggy. I like them crisp, so next time...
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Reviewed on Nov. 4, 2003 by MOMEE2TWO
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MOMEE2TWO
Nov. 4, 2003
My kids love this and have been requesting it often. It reheats great in the oven but not the microwave.
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5 users found this review helpful
My kids love this and have been requesting it often. It reheats great in the oven but not the...
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Reviewed on Jul. 1, 2003 by JANINE123
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JANINE123
Jul. 1, 2003
NASTY! I followed the recipe, they were just nasty!!!!!
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5 users found this review helpful
NASTY! I followed the recipe, they were just nasty!!!!!
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Reviewed on May 19, 2008 by
Cheesecakemama
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Cheesecakemama
May 19, 2008
These are very good and I did not turn mine and they were fine at 15 min in the oven. This is another great go to recipe. Thank you and I will try the sauce next time. They dont really need sauce.
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3 users found this review helpful
These are very good and I did not turn mine and they were fine at 15 min in the oven. This is...
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Reviewed on Nov. 8, 2007 by
GodivaGirl
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GodivaGirl
Nov. 8, 2007
My guests thought these were very good. I used Panko Italian bread crumbs. I also deep fried mine instead of baked them for crispy texture.
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3 users found this review helpful
My guests thought these were very good. I used Panko Italian bread crumbs. I also deep...
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Reviewed on May 19, 2005 by darcyv
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darcyv
May 19, 2005
I didn't think these were worth the work. They weren't even that time consuming-I just felt these weren't much better than breaking open a box of Tyson or Banquet chicken strips.
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3 users found this review helpful
I didn't think these were worth the work. They weren't even that time consuming-I just felt...
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Reviewed on May 4, 2005 by
JDVMD
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JDVMD
May 4, 2005
These were O.K. but I didn't care for the breading. Left out the butter because I didn't want them to be soggy. Took longer to cook too. Son ate everything I put on his plate though.
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3 users found this review helpful
These were O.K. but I didn't care for the breading. Left out the butter because I didn't want...
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Reviewed on Apr. 21, 2005 by
TchrJrHi
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TchrJrHi
Apr. 21, 2005
This was very easy and good. Not a whole lot of flavor, but the chicken is really moist. We really liked the parm cheese and dill together...thanks for the post.
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3 users found this review helpful
This was very easy and good. Not a whole lot of flavor, but the chicken is really moist. We...
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Reviewed on Jul. 1, 2003 by
Cyndy
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Cyndy
Jul. 1, 2003
This was a pretty yummy and simple recipe. Turned out moist and tender, but a little soggy due to the butter. I used regular milk and a few drops of lemon juice instead of buttermilk.
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3 users found this review helpful
This was a pretty yummy and simple recipe. Turned out moist and tender, but a little soggy due...
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Reviewed on Aug. 29, 2006 by
Duckball
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Duckball
Aug. 29, 2006
I only had a pound of chicken to cook up, so I did a half batch. One egg, maybe 4 tablespoons of 'buttermilk' (4 TBS of milk to about ½ tsp of vinegar), almost 1½ cups breadcrumbs, maybe 3 tablespoons of Parmesan, a few good shakes of garlic, and a couple shakes of salt and pepper. I added only maybe ½ teaspoon of dried dill so it wouldn't be too dilly. I omitted the butter after reading so many reviews that said it made the strips soggy. It took more like 20 minutes to bake them, and the end result... Well, as my husband stated, "it tastes a lot like Shake 'n Bake... And I don't care for Shake 'n Bake." It was a nice change from deep-fried chicken and I think it would be easy to add different spices for different tastes, but I wasn't totally blown away... One thing I did differently was add two or three shakes of chili powder. It gave it a nice little zing. :) Thanks, Uncle Bill, it wasn't half bad.
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2 users found this review helpful
I only had a pound of chicken to cook up, so I did a half batch. O