Recipe by William Anatooskin
"An excellent finger-lickin'-chicken to dip into Uncle Bill's Sweet and Sour Sauce (see footnote for recipe link)!"
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skinless, boneless chicken breast halves
1 1/2 cups
dried bread crumbs
grated Parmesan cheese
ground black pepper
1 1/2 teaspoons
dried dill weed
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 addition gave it a nice twist, I thought.
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.
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 aluminum foil. Clean up was a nightmare.
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 sauce.
NASTY! I followed the recipe, they were just nasty!!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Uncle Bill's Chicken Strips
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 112
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It may look worky, but this elegant meal is surprisingly easy to prepare.
They go from stovetop to oven, and come out super moist and tender.
Make a delicious dinner with just two basic ingredients! Technique is the trick.