I only had a pound of chicken to cook up, so I did a half batch. One egg, maybe 4 tablespoons of 'buttermilk' (4 TBS of milk to about ½ tsp of vinegar), almost 1½ cups breadcrumbs, maybe 3 tablespoons of Parmesan, a few good shakes of garlic, and a couple shakes of salt and pepper. I added only maybe ½ teaspoon of dried dill so it wouldn't be too dilly. I omitted the butter after reading so many reviews that said it made the strips soggy. It took more like 20 minutes to bake them, and the end result... Well, as my husband stated, "it tastes a lot like Shake 'n Bake... And I don't care for Shake 'n Bake." It was a nice change from deep-fried chicken and I think it would be easy to add different spices for different tastes, but I wasn't totally blown away... One thing I did differently was add two or three shakes of chili powder. It gave it a nice little zing. :) Thanks, Uncle Bill, it wasn't half bad.
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I only had a pound of chicken to cook up, so I did a half batch. One egg, maybe 4 tablespoons...