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Almost everyone in my family requests this golden breaded chicken as their birthday dinner entree. I begin marinating the chicken strips early in the day to cut down on last-minute fuss.—Charlotte Baillargeon, Hinsdale, Massachusetts
Originally published as Chicken Fingers in Quick Cooking July/August 1998, p7
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Reviewed on Feb. 18, 2012 by beloit3
one of my favorites :o)
Reviewed on Feb. 12, 2012 by lsschmidt
These chicken fingers have been a favorite of our family for years. I was a lunchroom director and increased this reciepe to make enough for 200 so we could serve them at school. We baked them for effeciency sake and they were great. No preservatives and really good.
Reviewed on Jan. 10, 2012 by okejgmom
These are the best, whenever I make them I have to make a double batch my family can never get enough. serve them with ranch dip. Yummy
Reviewed on Oct. 06, 2011 by RNMOM502
Made multiple times over the years. Meat is very tender from the buttermilk. I added pepper.
Reviewed on Jun. 13, 2011 by RainbowKnight
Very good Chicken Fingers Recipe. The only reason why I did not give it 5 stars is because for our taste it could have a bit more flavor. Otherwise very good and will make again!
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