The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Sep. 24, 2009
These were just okay. A-lot of seasoning and work for not much of a taste. The adults in our household did not like it much and had to dip it in either ranch or bbq sauce to eat it, but the kids in the household just loved it. So maybe it is an adult taste-bud thing (smile). I will say I did add butter to the bottom of my pan and on top of my chicken strips prior to cooking and they did not get soggy at all but came out nice and crisp. I also let them back just a few minutes longer than recommended. Not sure I will make again, I will first try other chicken strip recipes on this site first.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Sep. 6, 2009
I love this recipe & method! I only changed it in that I "eyeballed" the measurements, but I know I poured extra buttermilk in the bag. [Oh - I used a gallon bag to squish the egg & knead the buttermilk into the mix - less dishes!] I also let the chicken pieces "soak" for awhile while I tended to other things (checking homework, putting dishes away, etc.). This was a big hit & I've made it twice now. One method change: I brushed some melted butter on the bottom of a 1/2 sheet pan before I put the coated chicken on, then drizzled the rest of the butter on top. I used my convection setting & baked for longer than called for until I got the browned look I was going for (I flipped a few times), but I think the buttermilk really worked because once 'crispy browned & delicious' on the outside, the meat itself was still very delicate, tender & moist - My seven year INCREDIBLY PICKY EATER ate really good tonight! (In spite of the garlic and dill which she is not accustomed to.)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 11, 2009
This was good but nothing new.
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Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA
Living In: Hermann, Missouri, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Jul. 2, 2009
My family found this "ok". I followed other suggestions-brought the heat up to 425 degrees for 30 minutes; 15 minutes both sides on a sprayed cooling rack on top another rack with aluminum foil. I may try to fry this the next time I make it. Had good flavor.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Apr. 16, 2009
This was good, not great but good. We followed the instructions and the suggestions, but it just wasn't as good as we would have liked...probably best for young eaters with limited taste buds.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Mar. 25, 2009
I am giving this recipe five stars although I made some changes (minor?) to the recipe to my liking and scale of my household...I used chicken tenderloins instead of chicken breast. I also dredged the tenderloins in seasoned flour first, then in the egg buttermilk mixture, and finally in seasoned breadcrumbs (seasoned myself with garlic powder, pepper, and other salt free seasonings. I put the tenderloins in a 425F oven for 30 minutes. 5 minutes longer they would have been DRY!!! I digress, I cooked them on a rack sprayed with cooking spray. I got a little nervous and added a drizzle of butter after I turned them over at 15 minutes. I didn't need to they were absolutely delicious.Crunchy, flavorful, and tender on the inside... They didn't need any thing really but I have a grown-up sauce from TJ's that I dipped them in.
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The reviewer gave this recipe 2 stars. This recipe averages a 4.13 star rating.
Reviewed: Jan. 10, 2009
We made these for a quick dinner the other night and weren't pleased with the end result. The batter lacked flavour entirely and the butter just ended up making things really soggy. They weren't terrible, but bland, soggy chicken strips aren't my idea of good food....sorry.
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Cooking Level: Intermediate

Home Town: Smiths Falls, Ontario, Canada
Living In: Kemptville, Ontario, Canada

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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 18, 2008
Not bad. The flavor was good but despite cutting back on the butter, the breading didn't crisp up nearly as much as I hoped. Next time, I'll take another reviewer's suggestion, and bake them on a cooling rack.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Aug. 5, 2008
This was an amazing recipe! We loved it! (I served it with homemade honey mustard and it was also a big hit!)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: May 29, 2008
My daughter, a true chicken fan, liked the strips so well she wanted to serve them at her wedding shower. I prefer more crispness, so I cut back on the butter poured over the top. On the whole, a good taste.
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Cooking Level: Expert

Home Town: Dublin, Indiana, USA
Living In: Ruskin, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
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Reviewed: May 15, 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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Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA
Living In: Fort Wayne, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Jan. 1, 2008
We loved them and will make again real soon. Easy and the kids loved them!
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Cooking Level: Expert

Living In: Candia, New Hampshire, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Dec. 9, 2007
Was looking for a good, easy recipe for chicken strips. Used "Italian" bread-crumbs. Followed previous advice and cut dill to 1/2 tsp. and deep fried for crispy texture. Was nervous about doing them in the deep fryer but they came out GREAT - perfectly crispy. Used 2 1/2 bag of frozen chicken breasts (5). My 3 young boys and husband all raved. Next time I would halve the egg/buttermilk as I had a lot left over. I gave four stars because of the adjustments needed.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Nov. 5, 2007
Wonderful. I dipped first in skim milk (no eggs) and used parsley instead of dill. So good. You definitely have to flip halfway through or else they're soggy. Next time I'll line the pan with aluminum foil. Clean up was a nightmare.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
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Reviewed: Nov. 1, 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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Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Virginia Beach, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.13 star rating.
Reviewed: Oct. 29, 2007
very tasty!! I cut the strips up and put inside of a wrap with lettuce and tomato! Great. Thanks!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.13 star rating.
Reviewed: Oct. 26, 2007
Wasn't too impressed with this. Taste was good, but I couldn't get it crispy. Put it under the broiler but that didn't help. Probably won't make again.
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Cooking Level: Intermediate

Home Town: Twin Falls, Idaho, USA
Living In: Blackfoot, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Sep. 21, 2007
so delicious!
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Cooking Level: Intermediate

Home Town: Ogdensburg, New York, USA
Living In: Orizaba, Veracruz, Mexico

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Dec. 27, 2006
excellent recipe. easy to make. a hit in the household. i omitted the dill (personally not a fan) but very satisfied w/ the outcome.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.13 star rating.
Reviewed: Dec. 17, 2006
Quick and easy. I use chicken tenderloins. The kids love it. Great dill flavor.
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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