Very flavorful and easy to make. The only problem I had was I couldn't get them to brown. I used chicken tenders and baked them at 425 F. I knew after almost 20 mins. in the oven they had to be cooked through. I was worried they would be dry if I left them in much longer so I ran them under the broiler for a few minuets but, I just couldn't get them crisp and they did end up a little dry. I followed the recipe to a T, except the change in oven temperatures. It's also a good idea to take the chill off the chicken before dipping them in the garlic butter. The cold chicken hardend the butter quickly making it hard to coat the last few pieces. I will defintaly make these again but I will bake at the specified temp of 400 F to see if that makes a difference in the way they brown. All in all this is a great recipe especially for garlic lovers. Thanks Lennie!
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MAKE THIS!!!! This is so good and a breeze to make. I cannot get over the flavor this has for being so easy to put together! I've been dying to use my Panko and when I saw this recipe I knew it was it! You don't even need a dipping sauce! My neighbor came over and tried one and demanded the recipe! I will dream of these tonight they were so good! Thanks Lennie!
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My daughter and husband tried these and quickly declared them a favorite. They beg me to make them regularly, which is why I currently have a batch baking. Thanks, Lennie, for this quick and delicious dinner option!
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This is delicious. the only reason I gave it 4 stars is because I have to double the batter.
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We really enjoyed these chicken strips. I didn't have all the ingredients to make the meal I had planned, so I was looking for something I had all the ingredients for in the pantry. This recipe fit the bill and was well liked by all. We especially liked the crunchy panko crust. If I make any changes next time, it will be to add some spices to the panko mixture- maybe some cayenne or something to heat it up. We dont always eat our chicken strips with a dipping sauce, but this one was too plain to eat alone. Nonetheless, we all enjoyed it with various sauces and will definitely make again.
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Excellent chicken! I did brown them slightly before baking, but next time i think I will skip that and follow the recipe as it is. Thank you for posting a great recipe.
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Totally blown away by a Chicken Strip recipe. Wow. Followed all the directions, reduced amounts slightly to feed less people. Wow. Everything browned nicely. I did flip the strips halfway through cooking.
Will use this again and again and again!!
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Simple to put together and good results. Combining other suggestions, I coated the chicken tender stiprs in a beaten egg after putting the butter garlic on it so the panko would stick better. I melted an additional tablespoon of butter and stirred the panko crumbs before making the mixture to coat the chicken. I think it helped a little, but the panko ended up browning only in some spots. I turned the chicken half way after 7 mins, then probably did an extra 4 mins on each side trying to get more browning. The extra time in the oven may have dried out the chicken slightly. I also added dried oregano to the panko mixture. It was good, but I probably need to work on different technique to make it awesome. I do like the ease of baking it and not standing over an oven pan frying it!
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What an amazing recipe!! It came out so juicy and flavorful. After reading some comments about not being able to get the panko crispy, though, I sauteed the already coated chicken strips in a pan with some Extra Virgin Olive oil just enough to get a golden brown on both sides, and then popped them into the oven. They turned out fabulous. Thank you Lennie!
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This recipe is a keeper!!! The most flavorful and juicy chicken ever. After reading some of the reviews I did saute the panko crumbs with a tablespoon of the butter garlic mixture until they were golden and then coated the chicken. Crispy and brown and delicious!
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Very easy and very tasty! I used my baking stone, flipped half way through so both sides got nicely browned
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This is an easy and very tasty dish! For those of you who have trouble getting the chicken to brown, try using a dark pan. I usually sprinkle the chicken with salt, pepper, and a little garlic powder and let it marinate for a few hours before cooking as well.
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What a winner!!! I didn't want to heat up the kitchen (Summer in Florida!) so I fried it quickly in olive oil and it was stunning! THANKS for a keeper!
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What a great recipe. I did add a tbsp. of oil to the crumbs, that seemed to help them brown.
Thanks
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Yummy and crunchy! I would suggest turning the pieces over so they brown on both sides.
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This recipe is absolutely DELICIOUS. I can only give it 4 stars, though, because I've tried it twice and just cannot seem to get it crispy and/or brown. It tastes delicious, but doesn't crisp up, even at 425 degrees. I made sure I didn't crowd the pan, either. Sure wish I could figure out how to get them crispy. But I'm still going to keep making them, because they taste so good!
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One of my favorite chicken recipes - this dish gets more delicious every time I make it! It's super easy, so flavorful, and goes great with any side dish!
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Such an amazing recipe! I love that it turned out so crispy. I used twice as much garlic because I love garlic and added basil. Also used half the amount of butter asked for and instead used an egg.
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