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Reviewed Dijon, Saltine and Wheat Germ Crusted Chicken Fingers with Ranch Dipping Sauce
"I have to say- I was so excited for these. But I don't know if I did something wrong, but these weren't good. They were very tangy. Very sour tangy, and I thought my mustard must've went bad. Hmmm......I also had to cook longer then 20 minutes to take the pink away! I'll try again with a little tweaking and maybe a different crust!""
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