Reviewed: Aug. 15, 2012

These are the absolute best chicken fingers ever!!! I dont buy buttermilk,so I used 1 cup milk and 1 tbsp of vinegar,let it sit for 5 minutes,and perfect! I marinate these for at least 3 hours. First time,I used the seasoned breadcrumbs,then read how someone used panko.Well,using panko and double breading makes these the best ever!! My kids are incredibly fussy,and they eat 4 each,at least!! I make these at least once,sometimes twice a week. Our family will never eat frozen chicken fingers again!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MelC

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Jul. 26, 2012

Very good! It just took a couple of minutes per side to fry. I only had plain bread crumbs, so I added Italian seasoning to the mix. I also put in a pinch of cayenne pepper and paprika. I recoated them with eggs and then threw them back in the bag of crumbs. My 3 year old loved them!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Colleen

Cooking Level: Intermediate

Reviewed: Jul. 9, 2012

I flattened and pounded the chicken before cutting (gave a better texture). I used low fat milk instead of buttermilk and fresh garlic instead of powder. We also put them on baking pan, sprayed with olive oil with our special sprayer (or use cooking spray) then bake - tastes like it was deep fried without all the calories and fat.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

motivatedmom30

Reviewed: Jul. 5, 2012

I have been trying for years to find what is to me, the perfect fried chicken flavor. I finally found it. My husband and I were so excited that we finally found what we have been looking for that we had this for dinner again only two days later. I will never use another fried chicken recipe. Thank you so much for finally bringing my fried chicken search to an end!!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KIMJESS2588

Reviewed: Jul. 2, 2012

Ths recipe was a success...I altered it a bit because i did not do it ahead of time. I added Franks Hot Sauce to the Marinade with salt and pepper. I also added salt and pepper to the dry ingredients as well and they came out awesome. I highly recommend for football season.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jojo9272007

Reviewed: Jun. 22, 2012

We LOVE this chicken fingers recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KITYPRINCESS

Reviewed: Jun. 3, 2012

These were amazing. I didn't have seasoned bread crumbs, so I just added a few spices to the plain crumbs I had. Other than that, I made it as written. Wonderful!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

pegasuscvc

Cooking Level: Intermediate

Living In: Pocatello, Idaho, USA

Reviewed: May 29, 2012

Needed more salt, didn't use buttermilk but regular milk instead(not soured). This turned out well. I did the breading times 1.5 and that was too much. There was a lot left over so next time I'll just follow the recipe. :) Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CookingInSeattle

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: May 18, 2012

Preschooler approved! The buttermilk really makes this recipe. Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

jhildreth99

Cooking Level: Intermediate

Reviewed: May 2, 2012

This was a delicious breading which gave the chicken a restaurant-like flavor that my children appreciated. The chicken itself was juicy and not dry at all. The process was also simple. Like others who made this recipe, I double-dipped the breading to make it a little thicker, which made it twice as good. This has become a regular dish in our home!

Was this review helpful? [ YES ]
2 users found this review helpful