Uncle Bill's Chicken Strips

Uncle Bill's Chicken Strips

87
William Anatooskin 10

"An excellent finger-lickin'-chicken to dip into Uncle Bill's Sweet and Sour Sauce (see footnote for recipe link)!"
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Ingredients

25 m servings 311 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 311 kcal
  • 16%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 136 mg
  • 45%
  • Sodium:
  • 430 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.

Footnotes

Reviews

87
  1. 107 Ratings

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Most helpful positive review

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 additio...

Most helpful critical review

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.

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 additio...

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.

My kids love this and have been requesting it often. It reheats great in the oven but not the microwave.

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 a...

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.

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 sauc...

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.

NASTY! I followed the recipe, they were just nasty!!!!!

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 t...