A nice, easy family-friendly meal. Not something I would serve to guests, but great on a work night. I usually double the sauce. Cooking time for me (chicken at room temp) is 3 minutes on each side med-high and then oven at 450 for 5 minutes. They were perfectly cooked.
One of my husband's favorites. I usually pound the chicken down to make it thinner, and if it starts burning, I'll finish in the oven. Also delicious with bbq or wing sauce.
Also had trouble with the chicken cooking evenly without burning the coating. Also, I am a BIG fan of left overs and these just aren't great reheated. I probably won't make again.
Loved the texture and crunch. My picky family called this a "make-again" meal...including the dipping sauce. Like other reviewers, my crumbs were starting to burn well before the chicken was done. Next time I'll try it in the oven.
same cooking problem - wish I had read them first (only time I didn't :( ) I also used panko instead of Kashi. I finished in the oven, as mine were burning on outside too. Unfortunately, my entire meal was ready before chicken was even close. Don't know how they could be done in 4 min unless they were in a deep fryer
I thought this was just okay. A bit bland for my taste, but I'll probably make it again with some additional spices to give it more flavor. This will make for a good base recipe because the texture was good and the chicken came out moist.
I found the coating to be rather overwhelming, there wasn't any missing that the chicken was covered in cereal. Maybe cut down with something to reduce the bran flake-ish smell but keep crunch and slight sweetness.
These were yummy . . . I used Panko instead of the Kashi. Ran into the same issue with the chicken being cooked evenly. Will try again, this time browning the chicken lightly and then finishing them off in the oven. The dipping sauce is terrific! I would imagine the sauce could double as a sandwich spread as well. Solid recipe.
These were very tasty chicken fingers and a really spicy dipping sauce. Love that I didn't have a bit of trouble with the chicken finger coating falling off. These had a great crunch. Will probably half the chili sauce next time, because the dipping sauce was a tad bit too spicy. Will be making this again.
This is one of the most delicious chicken recipes my family & I have ever tasted. I cut the Siriacha sauce down to 1/4 tsp as we don't like it too spicy. My chicken wasn't done in the pan after 2 min & was burning at 4 min so I finished them off in the oven at 350 for 8 m in.
These were good if you have a craving for chicken fingers. I had to cook them in two batches and I ran into a little bit of trouble with the second batch because I was lazy and didn't wipe out the pan in between. The spicy dipping sauce was definitely spicy but good. Served the chicken fingers with carrot and celery sticks and ranch dressing to carry the "dipping" theme through.