Reviewed: Jul. 25, 2010

UNBELIEVABLE!! Absolutely LOVE these! Thankfully, there were few leftover so we had them 2 nights in a row & I'm craving them again already. Excellent flavor. I fried them in my deep fryer & they were perfect!

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Reviewer:

lisa

Cooking Level: Intermediate

Reviewed: Jul. 13, 2010

This is an excellent recipe--especially as I was able to adapt it to suit my daughter's gluten-free diet. Per other reviewers' suggestions, I also used the double-dip method, and then set the coated chicken in the fridge for about 30 minutes to help the coating set. I also chose not to fry, but baked at 350 for about a half hour. This is a keeper!

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Reviewer:

Jennifer

Reviewed: Jul. 12, 2010

Delicious fresh but tasted like pure grease when reheated

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Reviewer:

sara1714

Reviewed: Jul. 10, 2010

Fabulous!! We used less garlic powder the first time, just to be on the safe side. They were absolutely fantastic!!! We've tried other recipes but this one is a keeper!!

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Reviewer:

Laney

Reviewed: Jul. 7, 2010

I didn't have the time to soak the chicken for 2 hours, but it was still nice and moist. I used the 'lemon juice in milk for 10 mins' suggestion since I had no buttermilk, seemed to work fine. Cooked them in a cast iron skillet on the stove top. The breading stayed on pretty well. Oh, I did add 2T of Parmesan cheese to the dry mixture. I used standard, Italian bread crumbs the first time (wanted to try it) but prefer the crispiness of Panko so I'll probably use those in the future. BF gave these 5 stars and so did my 16 year old son. Thanks for the recipe. Update: my guys ask for these almost every week. The photo is of tenders using Italian Panko crumbs and also some mashed potato flakes added to dry mix, plus the grated parmesan. We love these!

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Reviewer:

ren1216

Cooking Level: Intermediate

Reviewed: Jul. 7, 2010

OMG! I will never eat any other.. These are easy and wonderfully moist.

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Reviewer:

lisasheldon

Reviewed: Jun. 29, 2010

Pretty good. Adding flour to the breadcrumbs creates a nice coating without being too heavy. Rather than strips, I used whole chicken tenderloins and browned them quickly on both sides and then put in a 350 deg F oven for about 15 minutes. Next time I'll add a bit more seasoning, but our family likes our food well seasoned.

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Reviewer:

Melody

Cooking Level: Expert

Reviewed: Jun. 29, 2010

Absolutely delicious! 10 stars plus! This is the only way I make chicken fingers now. I have marinated them anywhere from one hour up to six hours and the results are perfect either way. I do fry them, however, in a shallow pan of oil. The garlic powder adds just the right touch. They are crispy and never soggy. Thanks Janet for the perfect recipe.

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Reviewer:

korilynne

Living In: New Britain, Connecticut, USA

Reviewed: Jun. 24, 2010

These were good, not over the top. Just regular chicken tenders. Nice and tender. Next time I will add some spices as suggested by other reviewers.

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Cooking Level: Intermediate

Home Town: Sioux City, Iowa, USA

Living In: Omaha, Nebraska, USA

Reviewed: Jun. 23, 2010

This recipe is awesome! I changed mine up. I added cayenne pepper to the bread crumbs. I didn’t soak the mix for 2 hours, only because I didn’t have time and they still turned out awesome. I used skim milk. I baked them in the oven on 400C for 40 minutes. I used parchment paper to line the pans and rubbed a bit of olive oil on the parchment paper. They turned out to be really crispy and yummy!!

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