*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This was pretty good not great. I agree with other reviews with regard to the mushy coating. I added some Parmesan extra herbs & garlic powder to the breadcrumbs and jacked the heat up to 375 which probably helped some but the coating was still "flabby." On the plus side it was very quick the taste itself was good and the chicken was juicy. Maybe baking on a rack would improve the crust? I'll try that next time.
I made this for my daughter and she absolutely loved it!! I did however make a few changes after reading other peoples' reviews. I used egg whites and about a table spoon of melted butter for the batter. I used ranch croutons and Parmesan cheese and dipped them once in the batter then the croutons and then did that again. I also put the crouton crumbs on the pan so they would not be soggy. I also added a little garlic powder once they were on the pan. I also melted a little bit of extra butter and drizzled it over the chicken once it was on the pan. I put it on the top rack at 425 for ten mins on each side. They were great and I'll definitely be making them again!
My rating is based on my changes (influenced by other reviewers): I cut my chicken into nuggets because that's what my granddaughter wanted; I also added oregano garlic salt paprika and grated parmesan cheese; and I cooked these for 10 minutes on 425 degrees and then flipped them and cooked 10 more minutes. The next time I make them just for me and my husband I'll probably use egg whites instead of butter to coat them in.
These were excellent. Followed another reviewer's suggestion and dipped the chicken pieces in egg then seasoned bread crumbs and baked at 425 for 25 minutes (turning twice). My chicken pieces were thick so they took slightly longer to bake but they were very tender and juicy. Family loved it.
These were super easy as claimed and super good too. Anything dipped in butter and baked means good right? I pounded the chicken a bit beforehand so it would cook through. Anyway thanks for an easy meal tonight.
Not bad but not super either. I prefer my chicken drenched in eggs over margarine.
Rating: 2 stars
I thought this would come out better than it did. The breadcrumbs ended up soggy and came off the chicken anytime I flipped or moved the pieces with tongs. I also realized the mush wouldn't go away with 325 degree heat so I eventually had to raise it to 425 just to brown them a little and take away some of the sogginess. I think rolling the chicken in butter is better if the breading is something more substantial like cracker crumbs.