By susie cooks on May 17, 2006
Photo by Scout Aunt
Photo by Scout Aunt
"My kids love these! They are from the Barefoot Contessa."
Serving Size: 1 (180 g)
Servings Per Recipe: 4
"Oh my, this will be a favorite now...My chicken was frozen, so i dipped it in some hot butter with garlic powder, then dipped in the remaining. This dish was delicious and the breading was wonderful. I served it with Ramen noodles and garlic toast. The teens loved it! Thanks for this recipe."
"Very good and very easy. The kids loved them. It's a keeper."
"These were very good and a nice change from my usual recipe. Thanks for posting! Made for Aus/NZ Recipe Swap #34."
"MMMMM!! That was DH response. He said that he wants these again. I served with garlic mashed potatoes and green beans. GREAT MEAL. Made for ZWT4."
"This is excellent. It makes a juicy and flavourful chicken. I was short of parmesan but it still had lots of flavour (more that of a herb chicken). Next time I will be sure to have enough cheese. There def. will be a next time. This was made for ZWT4. Thanks for sharing your recipe."
"Very nice chicken dish, & easy to make, too! Served this with some crispy potato leek patties & had a great meal! Definitely a keeper of a recipe! Thanks for sharing! [Made & reviewed while on the World Tour 4 in Italy]"
"I followed another reviewer's suggestion to cut the flour from 1 cup to 3/4 cup, and this worked out nicely (please check that one as helpful). Did have to add extra butter & oil between batches (recipe said as needed). Chicken fried up crispy on outside, tender & juicy on inside. I thought it was tasty, and that it might go well with marinara sauce. Maybe this would be a good base recipe for making Chicken Parmagiano? Daughter cleaned her plate (generous serving at that. Enjoyed by all. Thank you."
"I have made breaded chicken over the years but this recipe turned out better than any of the others. I used thinly sliced boneless chicken breasts. They were moist and flavorfull and everyone really enjoyed them. I think the combination of butter and olive oil makes them special I used garlic flavored bread crumbs. I know I will be making these regularly. thanks for sharing."
"Great chicken strips! I used chicken breast tenderloins, Italian seasoned bread crumbs, and a blend of parmesan cheese. Usually I have a lot of trouble with the coating coming off when frying put had no trouble at all with these. Tender and nice flavor...thank you susie cooks for posting this recipe!"
"this was quick and delicious, thanks, and even my two-year old couldn't get enough!"
"A simple and delicious way with chicken, and the instructions are very clear. I had 2 1/2 pounds of chicken -- the only I adjustment I made was to use one extra egg. There was too much flour (3/4 cup would be enough) and just the right amount of bread crumb mixture. I used a teaspoon of cajun spice to season the crumbs, and will use more in future. The leftovers have been claimed by a young man who thinks he needs good food on a rock climbing expedition. I guess that confirms that these strips will travel well and are good at room temperature. Thanks Susie!"
"Wonderful chicken. They came out really tender and juicy with just the right touch of parmesan. We loved these!! They were really simple to prepare and with ingredients that you always have on hand, which I love. I always seem to be missing one ingredient when I am going to make something. We didn't have these as a meal but as a snack when BIL was over. I served them with marinara for dipping. Thanks so much Susie!!"
"these were a hit with the kids...even if the first batch was missing the cheese!"
"Everybody loved these!! Not a difficult recipe & very kid friendly. Thanks, Sue!!"
"I've made these many times and it is my favorite. If I do larger pieces of chicken, I pound them out a bit. These freeze great in freezer Ziplock bags. Roxygirl"