I thought these were just ok. I followed the suggestions of previous reviewers and cooked them on a rack over a baking sheet, which was great, because it did make the coating crispy, and it stayed on the chicken. This had potential, but just wasn't my favorite. I probably will keep looking for a "keeper" in terms of lightened up chicken tenders.
I thought the chicken was really good, I did not make the sauce. I also used Panko in place of cornflakes. A couple things I did differently that made a big difference. 1) Place the chicken on racks or use a broiler pan. 2) Put the racks or pan in oven while preheating this will help the chicken from sticking to the pan. 3) I used a thermometer which I think helped tremendously. 4) I cooked one side for 4 minutes, turned them, then inserted the thermometer. The chicken turned out very moist.
My 4 year old loved this!!
Fingers have been in the oven for going on 15 minutes now, and the chicken is still uncooked. I have lined a baking sheet with foil and placed the fingers on a rack...expected them to be cooked by now!
not bad. however, i wasn't a big fan of the honey mustard sauce, it seemed really watery like it should have been thickened up a bit. The thyme in the recipe was very strong so maybe next time i'll substitute it for some other spice.
8 minutes total was absolutely NOT enough time to cook all the way through. I had my oven on hotter for french fries and they still weren't done. I would highly recommend stick a thermometer in at the beginning and just judging off that.
This turned out pretty well. I agree with other reviewers -- double the amounts for the "breading." My husband LOVES fried chicken but this turned out to be a nice alternative. Although it's no substitute for fried chicken, it's a great alternative to grilled chicken
This is a suggestion to all. I've made recipes for oven fried chicken and fish before and especially with the corn flake coating. The best way to get the pieces crunchy is to use a cookie sheet and line with foil, then place a wire rack on top of it, spray rack with cooking spray and place your pieces on top of the rack. You could also lightly spray the pieces with cooking spray before baking. But always use the rack, it is the only way to get the pieces to a nice crunch.
These are really good when you're dying for junk food. I doubled the coating like others suggested. The first time I made them they were really bland, so I added some salt & pepper to the chicken itself & the coating the second time around & they turned out perfect. I'll definitely make these again.
My comment would be to add mayo to the honey musard sauce. Gives it a nice creamy flavor.
Not Much Of A Flavor..The Recipe Also Said To Put The Chicken In A Bag And Shake To Coat.. Doesnt Work.. I Baked For 10 Mins On Both Sides and Still Wasnt Crunchy.. Most Of The Bites I Took Tasted Like The Bread Crumbs I Used.. Eww. The Honey Sauce Was Pretty Good Though.