By Dawn on September 21, 2002
"I love to eat these at restaurants as an appy, but knew I was taking on a lot of calories because they are fried. Here is a baked version that satifies a craving for spicy chicken that I found in Taste of Home Cooking School."
Serving Size: 1 (145 g)
Servings Per Recipe: 4
"These were wonderful Dawn!! What I did was I made extra sauce with the butter and hot sauce and drizzled it over the chicken YUMMY!!! Thanks Dawn ; )"
"These were yummy...nice change using the cornmeal instead of the regular breadcrumbs....next time I might add some more hot sauce for a tad more kick, but these were very tasty, especially when I dipped them in chuncky blue cheese vinergerette."
"I made these with cornflakes instead of breadcrumbs, thinking I would get an extra-crunching coating like other chicken strip recipes. This did not work. The coating turned about very soggy. It may have worked better If I baked on a wire rack. I will try again with cornmeal and rate."
"Excellent! I had no cornmeal so made breadcrumbs out of old white breads with seeds, it worked very well. I also added the dry ingredients to the wet and marinated the chicken for 20 minutes because one of the reviewers mentioned the chicken was dry and many also suggested adding more hot sauce - the marinating resolved both matters. I had it with Potato wedges by Dana MMH (#49200) and Honeyed Carrot and Beetroot Recipe by Syin (#195381)"
"These were good, but mine were a little dry and not as spicey as I would have liked. Will do them again and drizzle little something on the top. We used ranch as a dipping sauce. Thanks for a good recipe."
"Great recipe,so easy and tasty.Thanks Linda"