Very good, tasty and not greasy. I like to add 1/2 tsp of garlic and just a touch more salt to the recipe
Pretty good base recipe, but as noted before needs some adjustment to shine. Marinating the chicken in buttermilk and hot sauce, and upping the hot sauce levels are a must. I am not a lover of flaming hot foods, but i put 3x the called for amount of hot sauce and it was a perfect heat level. You definitely need some extra oil in your pan, but not a great deal more. You have to keep an eye on the cooking, and I cooked mine on medium low, and it came out great. The only change I will make next time is using a light egg wash as a binder as the crust wanted to slide off the chicken after cooking.
This was absolutely awful. Normally I love recipes on here but these were terrible. I cooked on medium high heat and the outsides were burnt and the crust was gooey, not crisp at all. The flavor was bland and I even added extra hot sauce after reading other reviews. The dressing was also nasty.Way too much mayo flavor. This was a horrible disappointment.
Delicious! My husband and I both loved it. It was simple to make. I only had full fat mayo and the dressing was a bit rich so I will definitely use lower fat mayo next time. I also marinated the chicken in the buttermilk..
Great easy meal. Add more hot sauce
We enjoyed the chicken strips a lot! I read through a lot of the reviews, so I marinated the chicken in the buttermilk and hot sauce before cooking it. I needed A LOT more oil - actually about 3 tbsp more than the recipe called for. We have a lot of left over dipping sauce that we plan to use in wraps later this week! All my husband said as a complaint is that he wished I had made more :)
Medium high heat had the outside a little burnt, unfortunately. Needed a bit more crispness, and I found that I needed more oil than called for. I did not use the dressing (didn't have the ingredients to do so), but the chicken strips definitely satisfied my craving for fried chicken. Would make again.
This recipes was quick easy and very tasty. Since I am cooking for one I just halfed the recipe (exept red pepper to make it a little more spicy) and it still worked great. I am new at cooking so if I can make this recipe anyone can.
This recipe is easy, the chicken has a very good flavor, and the homemade blue cheese dressing is delicious.
I've been making this recipe for years, and we love it. I cut the tenders into strips (makes for easier dipping into the blue cheese dressing), add more hot sauce to the buttermilk, and marinate for several hours, turning occasionally. If you have any dressing left, it holds up well to be used the next day on cut-up crisp vegetables. Served with vinegar-based cole slaw and oven baked cumin-spiced sweet potato fries. Would certainly serve to company
I just tried this one the other night. The batter didn't stick well and it needed a smidge more oil in the pan than called for but the blue cheese dressing was to die for! It's easier if you have someone to help you, you batter--they fry. I served Amish macaroni salad with it.
Great recipe. I added a lot more Louisiana hot sauce (it's pretty mild) to the buttermilk and let the chicken marinade. I also spiced up the flour mixture a lot more. If you like spicy, don't be afraid to spice things up. We dipped these in the hot sauce and I used a different recipe for blue cheese dressing that included buttermilk, a little bit of mayo, some yogurt, and white wine vinegar. We ate it with a salad. Delicious!
I did like this recipe; however, I would have preferred to have it much, much spicier. It may have been improved by marinating the chicken for a few hours in hot sauce and adding more cayenne pepper to the flour mixture. Instead, prepared as directed, it only has a hint of spice. I served it on a whole wheat wrap with green leaf lettuce and the blue cheese sauce (which I loved, however, next time, I'll use less mayo.)
The breading for the chicken was great, nice and crisp, with a little heat. No one in the family is a fan of bleu cheese so we skipped it and used ranch, which was still excellent with the spiciness. I made some quick french fries, and used the same spices on those to tie it all together! Great meal for a relaxed weeknight or party. I will definitely make this one again.
I made this tonight with the Creamy Two-Cheese Macaroni (also a CL recipe) and my husband said it was the best thing I've ever made. I took others' advice and doubled the amount of hot sauce and red pepper. I also let the chicken marinate in the buttermilk/hot sauce mixture for a few hours. I still didn't find it altogether spicy but delicious anyway! I made the dressing yesterday and used Gorgonzola as the blue cheese and extra garlic. I will definitely be making that again! I think I'll use it as a sauce for a buffalo chicken pizza.
One of my favs- my picky 16 yr old sister requests this all the time and I never feel guilty for making it! If you have leftovers, or double the batch, serve these on a roll for a crispy chicken sandwich or cook them with pasta sauce, mozz cheese and pasta for a Chicken Parmesan.