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Joan Marriott These breaded chicken strips are a household favorite cooked in the oven on a cast iron pan. For two adults I cook about 8 to 10 pieces using a preheated oven and skillets. Chicken strips are generously sized with natural size variations. Tasty and crisp but tender when cooked. I eat these with a dipping sauce however my roommate prefers these as the protein in his Brioche buns as if a burger. I hope for a few leftovers to reheat in the air-fryer for brunch. Efficient product and a practical sized package for my kitchen.