Reviewed: May 14, 2012

We loved this!

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Reviewer:

HarvardMonkey

Cooking Level: Beginning

Reviewed: Nov. 2, 2011

Maybe I should have cooked it a little longer, but I wasn't a huge fan of the breading.

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Reviewer:

samierene

Reviewed: Jul. 27, 2011

Very yummy! I used dark meat cut into strips and shredded Parmesan rather than the grated. My kids loved it! I would definitely make this again.

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Reviewer:

Robin B

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: Jul. 26, 2011

Very good. Will use again

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Reviewer:

LACEY5

Cooking Level: Intermediate

Reviewed: Jul. 24, 2011

Made these for my girlfriends when they came over for dinner one night. They were a huge hit, actually my girls couldn't believe that I had actually made them and not bought them. They were so crispy! I ran out of bread crumbs and I didn't have any dill...still awesome! Make them all the time now, soooooooooooo much better than store bought!

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Reviewer:

kiwibear

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Jun. 27, 2011

OK, I screwed up! But, they still turned out great. I ended up making chicken strips "Local" style. That is, here on the Big Island you don't see chicken breast served that much. It is usually thighs and legs! So when I went to the store to get the chicken I bought boneless thighs instead of breasts! LOL! The spices were right on and the meat was so juicy and tender! served them up with Uncle Bills Sweet and Sour sauce from this site. Great combination. I may even try it with the white meat next time! A Hui Ho!!

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Reviewer:

Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

Reviewed: May 27, 2011

Great recipe all around! Definitely a favorite with the family. I use 2% milk instead of buttermilk, panko break crumbs and leave out the dried dill weed.

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Reviewer:

Jennifer Adams

Cooking Level: Expert

Living In: Orting, Washington, USA

Reviewed: Apr. 13, 2011

Pretty standard recipe (except for the dill). I usually don't make my chicken fingers with buttermilk, but I had some to use up so I searched and got this recipe. The other review is correct...don't use butter...use a cooking spray and place the rack higher in the oven. I also added some balsmic vinger to the egg/buttermilk mixture to bring up the flavor and used italian bread seasoning instead of dill to match the flavors. Any homemade recipe is way better then buying those frozen patty things! And you can up the health factor by using whole wheat bread crumbs & lowfat buttermilk.

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Reviewer:

KLY0424

Reviewed: Mar. 18, 2011

I thought this chicken tasted pretty good. However, I couldn't get it to brown like in the photos. I baked it in the oven as the recipe stated. Any advice for me, I would love to make it again.

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Reviewer:

grandmacookie

Reviewed: Feb. 7, 2011

Very good, fairly easy, and sort of guilt-free considering they're baked instead of fried. Of course that went out the window once I poured homemade buffalo sauce over them as a Super Bowl appy. Thank you Uncle Bill!

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4 users found this review helpful