Reviewed: Feb. 27, 2012

sugar rush, sugar rush. This was the most amazing dish for me since I have a sweet tooth. I didn't add in as much of the creole spice so it was more just sweet and I loved it. I served over fresh steamed white rice and enjoyed it for two nights. My husband didn't like it becuase it was like eating chicken with our sweets instead of eating sweets with our chicken. my daughter and I give it all thumbs up however.

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Reviewer:

GATES78

Reviewed: Feb. 20, 2012

Love this recipe! Because of my busy schedule I used store bought breaded frozen chicken strips. I cooked them half the stated time while making the sauce then followed the rest of the recipe. Super fast, easy, and tasty. Everyone gave two thumbs up which is rare at our table.

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Reviewer:

Nanette

Cooking Level: Intermediate

Home Town: Sullivan, Illinois, USA

Living In: Elmendorf, Texas, USA

Reviewed: Feb. 15, 2012

I have been giving this review a lot of thought - I am waffling between a three star and four stars. First problem is the flour & egg both really need some Creole seasoning. I cut the sauce recipe in half and it was still too much for 1 lb of chicken tenders. The sauce was a little too sweet but has great potential. Thanks for an inspiring recipe. I will have fun tweaking this to be perfect for our taste.

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