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These made for a yummy dinner. Mine didn't really get crispy but the coating held up well and was full of flavor. I would defintely use this recipe again.

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muncheechee April 01, 2010

great recipe- I did have to use two eggs for the same amount recipe, but came out tasting very good- thank you :)

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plparks September 15, 2009

Easy, quick and very tender and tasty chicken! Changes I made-added Tony Chachere's and onion powder instead of salt, black pepper, and garlic powder (didn't have it). Dipped in ketchup, ranch, and honey mustard. Was best with ketchup and ranch. Would have loved to dip with sweet BBQ sauce too since the chicken has a kick. Thanks!!

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DisasterInTheKitchen June 19, 2009

This is a good healthy alternative to the deep fried strips my kids love. I cut the chicken breasts into strips, used Italian bread crumbs (only needed 1 cup), and didn't use the chili powder (as recommended). I cooked the chicken for 10 min on one side and 10 min on the other and used BBQ sauce to dip. The chicken was moist and the flavor was decent. It wasn't very crunchy, however. I would make these again. Thanks!

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Suzie Boozie April 19, 2009

Great recipe. I used the cracker crumbs. They were so tasty. Quick and simple to make. Will make again soon. Thanks for sharing.

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gwynn February 18, 2009

The BEST breaded chicken I've ever had! I followed the recipe, using crushed ritz crackers. The flavor was incredible! The chicken was super moist and juicy. On a few of the last ones, I double battered them-- in the egg, then crackers, then repeat! Those were extra good. They came out crisp and delicious. Weren't even soggy on the bottom.

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College Gal January 31, 2009

Thank you for this recipe, it was just what I was looking for. I didn't make it the exact same way, but I did use it for a jumping off point. So, here's what I did: instead of egg I used milk, I used salt, black pepper, and cayenne, and I covered it with foil and baked it for about 30 minutes. The chicken came out moist on the inside and crispy on the outside. Again, thank you for this recipe!

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SnickeringDoodle January 25, 2009

This was easy, we also added chicken salt and the kids love, easy dinner.

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donnagorton January 19, 2009

I agree with annlouise: 2 cups is way too much bread/cracker crumbs--I used 5 breasts instead of 2 and I still had crumbs left over! It's also not terribly flavorful. I'm wondering if it's a typo, and 2 cups should have been 1/2 cup. I'll try it that way next time, leaving the pepper and chili powder the same. I also recommend flavored/seasoned breadcrumbs.

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MindWanderer January 14, 2009
Crispy Baked Chicken Strips