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.

This was an amazing recipe! We loved it! (I served it with homemade honey mustard and it was also a big hit!)

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.

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.

We loved them and will make again real soon. Easy and the kids loved them!

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.

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.

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.

very tasty!! I cut the strips up and put inside of a wrap with lettuce and tomato! Great. Thanks!

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.

so delicious!

excellent recipe. easy to make. a hit in the household. i omitted the dill (personally not a fan) but very satisfied w/ the outcome.

Quick and easy. I use chicken tenderloins. The kids love it. Great dill flavor.

My husband and I loved these chicken strips. The breading mixture was delicious! I skipped the butter topping and they came out beautifully.

My family loves this recipe! We serve it with honey mustard. I always think I will have enough for leftovers, but I never do.

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.