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I used chicken tenders, which I left whole since they are so small. Used Ritz crackers and the seasonings as listed. Baked for 15 minutes and turned the tenders over halfway through so they would brown on both sides. While the chicken was moist, tender and a pretty golden color, we could not taste any seasoning and found them to be very bland unless dipped into barbecue sauce.
Very moist on the inside and crunchy on the outside. Mixed half parmesean cheese wth the bread crumbs. Cooked 10 minutes then flipped them over and cooked another 10 minutes. Also dotted them with butter before baking. Thank you for such a nice recipe. My family and I enjoyed the recipe very much.
We really enjoyed these! I cut my strips pretty thin, but still had to bake for 15 minutes instead of 10-12. Made them a bit more healthful by using two egg whites instead of one whole egg. Also bumped up the spice by combining 1 c. seasoned breadcrumbs, 1/2 c. Panko, 1/2 c. whole wheat flour, 2 tbsp. jambalaya spice, and 1 tsp. cayenne pepper for the breading -- had tons left over, so I would probably only use 1 c. next time. Thanks for the recipe!
Amazingly good. I added Montreal Chicken seasoning and it was awesome.
These were really good, and so easy to mix up and bake. I used Ritz crackers for the cracker crumbs. In my oven, these took about 18 minutes to cook, I turned them after 10 minutes to brown evenly on both sides. This served 3 of us for dinner.
Wow! I LOVE chicken strips and never knew how to make them. These will be a staple in our home!! I had to alter the recipe a bit though to accomodate what was in my cabinets! I used 1 cup Italian style breadcrumbs, 1/2 teaspoon garlic salt and 1/8 teaspon black pepper. Came out amazing!!!!!
This was amazing i did change a few things though. i added about a teaspoon of dried parsley, a shake of cayenne pepper, about 1 1/2 tsp seasoning salt,a big shake of garlic powder, some onion powder,and i finally found my pepper grinder i got from the dollar store so i added about a tsp of that all to some crushed crackers. (my first attempt at putting toast in the oven to dry it out some more ended up black.) i also added a little of all of these except the parsley to a handful of flour.(dip in flour, then egg, then cracker). i used about half a package of crackers, one egg and one chicken breast. it made about 12 pieces. I ran out of egg for the last 2 pieces so i dipped them in mayonnaise. They came out with a little more flavor then the others but the breading was loose on them. I also found this amazing dipping sauce recipe that tasted amazing. My dad loved this and hes the pickiest person i know.<br/><br/>Heres the link for the dipping sauce. Enjoy :)<br/>http://www.food.com/recipe/zaxbys-chicken-fingers-dipping-sauce-302553
Well done. I love the recipe, though there was quite a bit of the breading left over, so I double breaded them to prevent wasting the ingredients. I used Panko crumbs, and left out the chili powder simply because I didn't have any of it, baked them twice as long, and they were grand. They go lovely with some homemade baked potato wedges and ranch dressing. I'll be sure to pick up some chili powder next time I plan to make these.
Thank you for the recipe, Miss Amanda. <3
Delicious! Better than any storebought I have ever had. Crisped up nicely and lots of flavour.
Delicious! I used Panko bread crumbs & added some seasoning salt & a pinch of sezchuan seasoning. These turned out perfectly crunchy, but as others have mentioned I did have to bake them for about an extra 10 min & cranked my oven up to 400. Yum! A family hit!