This recipe is definitely a keeper. I did make some buffalo wing sauce (1/2 margerine, 1/2 buff. wing sauce simmered together) and dunked mine in the sauce at the end of baking. The rest of the fam deosn't like things too spicy so they opted out of the sauce. To make this recipe prep time go quicker I made a few alterations. I used chicken tenderloin strips. I put the flour mixture in a ziploc baggie, then placed all the chix inside. Shake to coat. Then I took the egg mixture (which I substituted the H2O for hot sauce) and dumped it in the bag and shook to coat. Perfect amount. Then I dumped in the bread crumb mixture and shook to coat. Perfection! Using a fork, or tongs I placed them on a greased cookie sheet and cooked per recipe instructions. Prep time was cut in 1/2 and they came out great. Crispy and tender. Yummy!
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This recipe is definitely a keeper. I did make some buffalo wing sauce (1/2 margerine, 1/2...